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Sandwiches

You lucky devil. You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite sandwiches here. New recipes added every week.

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    Burger King's Whopper was an instant hit when it was first introduced in 1957 at a measly 37 cents each. And in more than 9,500 outlets dotting the globe, you can still have the burger "your way"—which comes to over 1,000 different combinations. But by using fat-free mayonnaise and super-lean ground beef, you can still have a sandwich with the taste of Burger King's most popular burger, but with almost 75 percent less in the fat column.

    Nutrition Facts
    Serving size–1 sandwich
    Total servings–1
    Calories per serving–430 (Original–640)
    Fat per serving–11g (Original–39g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    It's got a goofy name and tons of fans. This is one of  Denny's most popular sandwiches, and it has remained on Denny's menu since 1978. But whether you have it for breakfast, lunch, or dinner, you might like to know there's a way to enjoy the taste of this grilled sandwich for around 30 grams less fat than the real thing. This TSR version cuts fat in several ways, but the most significant savings come from using fat-free cheese. Get some low-fat ham at your supermarket deli counter, or you can find it prepackaged near the luncheon meats. Start heating up a couple saute pans and get ready to discover this delicious lower-fat treat.

    Nutrition Facts

    Serving size–1 sandwich
    Total servings–1
    Calories per serving–460 (Original–700)
    Fat per serving–3g (Original–33g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 5.00. Votes: 2

    This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens.

    This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.40. Votes: 5

    Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

    Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores.

    The small slider buns used by White Castle are square. We can make something similar by slicing hot dog buns—you'll get 2 small burger buns from each hotdog bun. You may also use small hamburger buns and slice them into 2x2-inch squares.

    Source: More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "Sliced Portobello mushrooms between layers of Provolone & Monterey Jack cheeses, roasted onions and tomatoes on grilled, buttery bread."

    Contestants on the November 1, 2006 episode of Top Chef on Bravo were challenged to take a childhood favorite dish and update it with a twist. Friday's Senior Executive Chef Stephen Bulgarelli sat at the judges table and endured a bizarre wonderland mushroom plate, a sloppy cheese steak sandwich, and an over-salted surf and turf tragedy. Finally, it was the delicious variation on a grilled cheese sandwich created by Betty Fraser that took the top spot. As a reward, Betty's sandwich was added to over 500 Friday's menus across the country, and now we have a Top Secret clone to easily recreate the tasty winner at home. Friday's modified Betty's recipe to make it easier to prepare in the quick-service environment of the restaurant, and that's the version I've cloned for you here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "Two scrambled eggs, seasoned sausage, crispy bacon, shaved ham, mayonnaise and American cheese grilled on potato bread with a maple spice spread."

    After a successful Super Bowl promotion when Denny's gave away over 2 million Grand Slam Breakfast platters in February 2009, the chain revealed its next generous publicity stunt the following April by offering a free serving of its new Grand Slamwich with every purchase of a Grand Slam Breakfast. This entire breakfast-in-a-sandwich features everything you'd want in a hearty day starter including 2 eggs, bacon, sausage, ham, and cheese, all on potato bread. It seems that the taste buds of Denny's corporate chefs were influenced by the maple-flavored buns used on McDonald's McGriddle sandwich when they got the idea to brush the bread on each Grand Slamwich with a maple-infused buttery spread. Regardless of the inspiration, the Denny's Grand Slamwich recipe works great, and now you can make it at home anytime you like.
     
    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Driving through Louisiana in 1953, Troy Smith discovered a hamburger stand that had installed an intercom system to speed up ordering. Troy thought the idea of ordering food from parked cars would be perfect for his Top Hat Restaurant in Stillwater, Oklahoma. He borrowed a bunch of cars from a friend who owned a used car lot and parked the cars in a row as a guide to form stalls around his restaurant. He wired an intercom system to the stalls and renamed his drive-in "Sonic" with the slogan "Service with the Speed of Sound." The new concept was a smash, and revenues for the redesigned hotdog and hamburger stand doubled during the first week. There are no secret ingredients in this clone of Sonic's signature hamburger, just common hamburger components. The secret is how you stack the ingredients that makes this burger taste like a sonic burger.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Word quickly spread through Oklahoma of Sonic's early success in the 1950s. One day Sonic Drive-In founder Troy Smith noticed a man measuring car stalls that surrounded the restaurant. Troy went to see what was going on, and the man introduced himself as Charles Woodrow Pappe, an entrepreneur. Charles said he was trying to figure out why the stalls were different sizes and if this had something to do with the booming business at the restaurant. Troy explained that he lined up several cars from his friend's used car lot to lay out the stalls and that the varying stall sizes were not part of the business plan—the cars he used were different sizes. The two men hit it off after that, and Charles eventually became the first franchise owner of a Sonic Drive-In, in Woodward, Oklahoma, in 1956. This burger variation is similar to the signature Sonic Burger, but with smoky BBQ sauce instead of mayo, and no pickle or sliced tomato.   

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    By 1978 there were more than 800 Sonic Drive-Ins in 13 states, but throughout the 1960s and 1970s there were no standardized procedures in place for franchisees. Recipes varied from restaurant to restaurant, so loyal customers never knew what their burger would taste like when visiting a new location. This inconsistency caused a sharp decline in business, and by the 1980s Sonic was in trouble. A new management team came on board in the mid-'80s and established standard franchise procedures and a Sonic Management School that turned the company around. Sonic redesigned all stores with a "retro-future" look, and today business is booming. These days a jalapeno burger that you purchase in Seattle, Washington, is guaranteed to look and taste the same as one purchased near Sonic's headquarters in Oklahoma City. How many jalapeno slices can you handle on your burger? Now you can find out.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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