Welcome to sandwiches of history. Today we're doing a sandwich of regional history, specifically one from Philadelphia and McNally's. We're going to be doing the schmitter. Now this was created by Hugh James McNally for one of the patrons who used to sit at the bar and drink lots of local beer schmitter. His name is Dennis Crennich. Now why this is not called the Crennich? I don't know, but it's called the schmitter. Yeah, let's get into it. I should point out that I'm following a recipe that I found at Savour.com. I don't know if it's 100% correct, but I'm going to trust them. So the first thing we have to do is make the schmitter sauce, sweet pickle relish, mayonnaise, ketchup, and Worcestershire sauce, or for our friends in England, Worcester. We set that aside. Now we're going to pan with some melted butter. On one side we put a stack of roast beef, and on the other side, thinly sliced onion. Now we flip the roast beef, cook it on that side for a minute. Now we flip the onions, and put the beef on top of them, and we lay down cooked salami, slice the white American cheese, slice the tomato. Cook that for about two minutes. Now I want to split Kaiser Roe. We had a slice of American cheese on each side, and broil until melty. Now we take our salami, put it over onto the stack over here. Then we put all that mess on our bottom bun. Then we top with our schmitter sauce, and our top bun. Okay, let's give this schmitter sandwich. I'll go. It is tasty. No surprise there. The onion's got a little caramelization. You saw that the meat, both the salami and the roast beef, got some caramelization. Tomatoes are nice fresh, and I now understand why it's so thick, because this is a monster sandwich. It is tasty, but I do want to plus it up. I'm going to add some pickled jalapenos, a little heat, a little pickled leapop. I was going to add cherry peppers, but I just did that recently, so I thought I'd switch it up. Okay, let's give this rapidly deteriorating schmitter sandwich, plus stuff with pickled jalapenos. I'll go. Yeah, I had to go hose off there. That was quite a mess. It's delicious, though. I'm a little surprised by how much sauce the recipe called for or something tells me that's not quite right, maybe I'm wrong, because if you're eating that at a bar, it would get everywhere. It was tasty combination. I like that combo of the big, thick tomato with the caramelized meats and the onion and the cheese. I got to give that like a nine. That was really fantastic. Plus, stuff with the pickled jalapenos. I'm going to go nine and a half. It is delicious. I'm definitely going to finish that. I don't know that I would make this again, but if I go to Philadelphia, I'm probably going to get one, because it is tasty. All right. See you tomorrow.