[Host] It's a simple formula: plus condiment.

But it adds up to a In today's show, From a glorious BLT, made with This is what I call To Pan Bagnat, a bigger than from the This is like a whole meal To a sandwich and I don't know what's in this box, but I can't wait to (fire swooshes in) From St. Louis Union Station, and this is Project Fire .

(fire swooshes in) * [Announcer] is made possible by...

This is the Big Green Egg where You can roast, bake, of a grill, oven, Locate a dealer at Fire Magic, combining style smoke, rotisserie cook, Crafted in America Green Mountain pellet grills Truly wireless temperature Crowd Cow.

And by the following... * [Steven] You may not be familiar John Montagu.

But you've surely heard of Yes, the 4th Earl of Sandwich for placing a slab of roast beef so he could remain at without pausing for dinner, It's hard to improve on But we are going to try.

The secret?

You guessed it.

The grill.

(fire swooshes in) * The BLT is one of the great Remarkable for its contrast and taste.

So how could you Home cured bacon.

That's how.

I give you the Project Fire BLT.

* It starts with a fresh You can see the lovely Using a sharp knife, in a cross hatch pattern, Cut in one direction first, then This scoring serves It helps foster the absorption It also looks way cool, and you the power of the cool factor.

Once you've scored the fat side, and score the meat * So there's your scored To turn the pork belly I'm using a dry cure based on a It starts with equal parts freshly ground black pepper, and pink curing salt, Now mix the ingredients for the Pink curing salt contains Compound responsible for bacon's and rich umami taste.

Sprinkle half over Then rub it into the meat.

Sprinkle the remaining cure Once the pork belly is place it in a Cure the bacon in the turning the bag twice a day.

What's going to happen?

The salt will draw some of the mix with the sugar and the which will be reabsorbed After 10 days, the pork belly smoking to turn it into bacon.

(fire swooshes in) 10 days have elapsed and the with the dry brine.

So now you want to rinse off using cold water.

This is just to remove Then transfer your pork belly Blot off the meat side.

Blot off the fat side.

Once you've blotted let it dry in the refrigerator To smoke the bacon, Load the hopper with Hickory goes great with bacon.

* (clicks) Then set the smoking Here's what the pork belly of drying.

You can feel it.

It feels a little tacky That's going to help the wood Place it in the smoke chamber.

Close the lid.

Smoking time: three and a half Bacon, here we come.

(fire swooshes in) Smoke the bacon to an internal 154.5.

Close enough.

So here's your dry cured salt ready for slicing?

Let's finish that BLT.

(fire swooshes in) Any self-respecting BLT should So cut your salt and pepper into quarter inch slices.

Beautiful.

Thanks to the curing salt, you pink color.

Arrange the strips of I'm using a tabletop (sizzling) Turn it over.

Once the bacon is transfer it to a wire rack.

Wow.

This looks pretty amazing.

Now grill the bread.

Because after all, the grill When your bread is transfer it to a wire rack.

The wire rack keeps it from So here's how you Take a slice of grilled bread, * Then take your lettuce, your tomato slices.

Next, add your bacon.

Then slather a second piece more lettuce, another layer of tomato.

Then a second layer of bacon.

Finally, slather the remaining How's that for a BLT?

I'll cut it in half.

You can see the various layers.

This is what I call a Let's see how we did.

(crunching) Mm!

What I love about this BLT is flavors, even temperatures, the cold lettuce, the crisp smokey smokey bacon, This has it all.

It's the Project Fire BLT.

(crunching) * When I was young, I was a notoriously For one inglorious period I ate nothing but So imagine my astonishment, Pan Bagnat Here was a tuna sandwich Dark oily tuna blasted with raw onions, bell peppers, The only thing that fresh tuna hot off the grill.

* To cook the tuna, I'm using a charcoal burner While the charcoal lights, let me show you I have two beautiful Season both sides first, freshly ground black pepper, and Herbes de Provence, from the South of France oregano, fennel seeds, and Then a little freshly graded Cut the lemon in half.

Squeeze a lemon juice and finally drizzle with Let the tuna steaks marinate for 15 to 20 minutes.

Now for the vegetables, of red onion.

Pin them crosswise So they hold together * We'll also grill and why not, for a little spice, Brush the vegetables with Then season with salt, freshly ground black pepper and your Herbes de Provence.

Now to the grill.

First, grill the vegetables.

Grilling time is quick, (fire swooshes in) Once the vegetables are transfer them to a sheet pan.

For the grilled onions, You can see how nicely Now for the peppers, off the core Last of all the poblano chili.

Here are your grilled vegetables Now for the tuna.

Here's the tuna, after Clean your grill grate then oil it with a dipped in oil and drawn Now arrange the tuna steaks over the fire.

It's a quick seer, You want to leave the tuna (fire swooshes in) Once the tuna steaks are seared (fire swooshes in) To check for done-ness, give When they're gently yielding, * Finally, your rolls.

Just take out a little of so you can make room for Brush the insides of the buns and take the buns to the grill It's really quick.

A minute or two will do it.

Now, the cool part.

Here's how the Pan Bagnat So first arrange on the bottom piece of bread.

Next, two slices of Then your poblano chilies, Then a few grilled onion rings.

Now take your tuna and Nice blush of red in the center.

Then fan out your tuna slices Next sliced hard cooked egg, a few kalamata olives, then some anchovy filets, Then a few fresh basil leaves.

Then drizzle the whole shebang I'll cut in half.

So there folks It might just be the ultimate Let's see how we did.

Mm.

This is like a whole meal You have your olives and your tuna as the main course, lettuce and tomato as your the salty briny olives the sweet bell peppers.

Man, there's a lot So the next time you crave give it a live fire twist * (fire swooshes in) It's that time again.

Time for another Project Chef Chris and stylist Jen have I don't know what's in this box.

But I can't wait to Whoa!

A brioche.

Okay.

This is a sandwich show.

So I know what the bread Let's find out what else [Jennifer] We have Her name is Rebecca and she's and we were looking for for a different segment.

And she just offered to bake and they came out that we decided for the original mystery box and use one of [Steven] Wow.

So here's the pantry.

Oh my goodness.

Wow.

All right.

I'm pretty floored by this.

I'm feeling a dessert.

I want some heavy cream.

I'm feeling like I want some definitely feeling butter.

Oh boy.

Cinnamon sticks, I got to have I need some mixed I need some eggs.

Um, dried cherries.

Yup.

I'll take some prunes.

Why not?

I'll take some toasted coconut, and I need some bananas I think that will do me.

(fire swooshes in) Well with the brioche, I'm going to make chocolate with brandied fruit compote.

First let's start Six large eggs.

[tapping] Oh, that was a double-yoker.

Then whisk the eggs, [light tapping of glass] Whisk in about two cups two teaspoons of and a pinch of salt.

Whisk the mixture So once the mixture pour half of it into Cut the brioche in half.

Look at that beautiful crumb.

Brioche, of course the Then cut three quarter Now peel a banana and Arrange the banana slices Next, sprinkle the bananas chocolate and bananas, Then place the second piece of the chocolate in the batter.

Finally, pour the remaining over the French toast Let this mixture soak Meanwhile, I'll show you how to (fire swooshes in) For the fruit compote, Then add dried cherries Add brown sugar to taste, and freshly grated lemon zest.

I love the brightness Next, add a generous shot of and bring the compote to a boil Simmer the compote until the and the mixture is (fire swooshes in) Now I've heated a plancha First, I'll drizzle it with a * The oil will help raise the Then take your butter and Now take your brioche French place it on the plancha.

Then close the grill lid to You'll cook the French toast on each side.

Cook the compote until and the consistency is just The compote is looking great and when the bottom of the slide a spatula under it Again, I'll close the grill lid, the same way.

(fire swooshes in) Once the French toast is place it on your Now place a generous spoonful on top of the French toast.

And next a sprinkle of But we're not done yet.

Take a half cup of brandy and Warm it just to Then dip a spoon in the brandy Transfer the fire to your brandy over the brioche French toast.

And that my friends is how you * So let's see how we did.

Take a slice of French toast Open it up.

Ah.

I'll take a taste.

Oh man, the French toast is moist and The chocolate has melted The compote is sweet sour.

The brandy gives it a little is off the charts.

So that's how sandwiches hit I'm Steven Raichlen.

Thanks for watching.

See you next time.

* [Announcer] For recipes and visit stevenraichlen.com.

You can also follow Twitter, and Instagram.

"Project Fire" and the can be ordered online at or call this phone number for Steven Raichlen's Project Fire This is the Big Green Egg where You can roast, bake, of a grill, oven, Locate a dealer at Fire Magic, combining style with rotisserie cook, Crafted in America Green Mountain pellet grills Truly wireless temperature Crowd Cow.

And by the following... [Steven] And a quick word of who has to watch You are doing your This is like a whole meal Whole meal on a...

This is like a whole meal This is...

I'm sorry.

This is like a whole meal You be quiet over there.

[clapping] The brandy gives it a little...

The brandy... Aah!

[claps] * *