Photo: Gibson’s Bar & Steakhouse
Inspired by a Chicago Gourmet event, Sandwich King Jeff Mauro has partnered with Gibsons Bar & Steakhouse to create the “Crunchy Cherry-Pepper Burger with Creamy Havarti & Engine Sauce.” The much-abuzz burger received the “People’s Choice Award” at Chicago Gourmet and due to its popularity, is now a permanent fixture on Gibson’s lunch menu.
The Crunchy Cherry-Pepper Burger with Creamy Havarti and Engine Sauce ($14.00) is a 10-ounce USDA Gibsons Prime Angus burger on a house made bun topped with fried cherry peppers, engine sauce (mayo, Korean chili paste, capers, rice wine vinegar, garlic, honey, salt and pepper) and smothered in creamy jalapeño Havarti.
The Food Network star’s latest accolades are no fluke — the Chicago native has been crafting sandwiches, soups and salads ever since he graduated from college and opened a deli with his cousin.
“The experience of a truly great sandwich ‘bite down’ is incomparable,” said Mauro. “I love exploring the balance of flavors, textures & colors all in a handheld vessel. Plus, who wouldn’t always rather have a sandwich?”
We asked Mauro some questions about school lunch, his favorite sandwich spots in Chicago and of course, why his love for the sandwich runs so deep.
MC: Have you always been a sandwich fan? When did you develop such a love for the handheld meal?
JM: Being one of four kids, my mom had us making our own lunches for school early on. I wouldn’t stand for soggy PBJ or sweaty turkey and Swiss. I knew my bagged lunches could be much better, so I took it upon myself to separate every ingredient into its own ziplock. During lunch, I was the only chubby fool at the lunch table, building his own sandwich from scratch. But man, were they fresh.
MC: What is the wildest sandwich you’ve ever created? How did you come up with it?
JM: Chicken Noodle Soup Sandwich, on a dare. Panko-fried lasagna sheets for the bread, mirepoix relish, pulled chicken meet, bouillon aioli. It actually was really good!
MC: What inspired you to create the Crunchy Cherry-Pepper Burger? Did you nail it on the first try?
JM: I love fried bits on my burgers as well as any briny pepper, so the combo of the crispy cherry pepper was a no brainer. I wanted a gooey cheese but something more complex than American, so I went with the super soft Havarti. Then my creamy, spicy and tangy engine sauce. The key was using beef tallow to griddle the buns and fry the peppers. More beef flavor is always a good thing.
MC: If you could cook a meal with anyone in the world, living or dead, then eat dinner together, who would it be and why?
JM: Jeff Tweedy. I’ve been an immense Wilco fan for a long long time and Mr Tweedy is the best stage banterer in the business. I’d love to make him my Greek tacos, B.S a bit and then maybe play a tune together.
MC: What made you decide to go to culinary school after you’d already begun an acting career?
JM: I was cooking to support my performing career, or the lack thereof, so one morning I had an epiphany: I love to cook, let’s legitimize this thing and finally do something with my life. Trying hustle in the acting/comedy world is grueling and I wanted to make sure I had a real fallback that I was passionate about.
MC: Tell us the best sandwich you’ve had in Chicago and why?
JM: All time fav: Johnnies Beef, Juicy, Sweet & Hot / Current Fav: Griddled Salami at Bull & Bear / always fav: Montreal Smoked Meat from Fumare
MC: What are your favorite Chicago restaurants and why?
JM: Gibsons for rib eyes, classic service and the best creamed corn. I like Sienna Tavern for Coccoli & goblets of wine. Gaetanos is a favorite for inspired & impeccably executed cuisine in the neighborhood, while Burger Boss is the best place for griddled triple cheeseburgers and a large Diet Coke. And of course, Brown Cow Ice Cream in Forest Park for their house made chocolate peanut butter ice cream with a side of chocolate soda.
Gibsons Steakhouse, 1028 North Rush Street. For more information call 312-266-8999 or visit online.
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