SETH: Eddie.

EDDIE: Seth.

SETH: Good to meet you.

EDDIE: Good to meet you.

How are you?

SETH: Oh, I am doing great because I love sandwiches.

I love subs.

But, no meat, no bread, what are we starting with here?

EDDIE: So, here, we make mozzarella every day.

It's so important to us because making this fresh is entirely different than it is just getting stuff store-bought.

It's night and day.

SETH: How do you get started?

EDDIE: Oh, we have about five pounds of mozzarella curd here.

The big thing for us at Eddie's is we just want to use the highest quality products available, so what you want to do is you want to go right in and start breaking it up.

The main ingredient here is you're going to start with your curd and some hot water.

What we're looking for is anywhere between 180 to 185 degrees Fahrenheit.

SETH: Ooh, we're playing with some hot water today.

EDDIE: I hope you're ready.

We're just going to pour this onto the side.

SETH: Oh, boy.

EDDIE: All right.

SETH: I'm a little scared.

EDDIE: You'll be fine.

And we want to just gradually bring up the temperature of this curd until it gets to the point where it's smooth and stretchable, because, if we just pour hot water on this curd right now, all the butter fat is going to just drain out of this.

SETH: After breaking up the curd a bit more, we start to drain the mixture and add some fresh water.

EDDIE: As you can see, the texture has already changed.

It's a lot softer.

The other thing is, then you don't want to see yellow in your water.

So yellow would be your butter fat, and that's just deliciousness.

You're going to dump that back in.

We're going to do this a few more times.

♪ ♪ Here's where we're going to add our salt.

Okay?

We're going to add a little bit more water.

SETH: And, this time, I think we're really going to be filling it?

EDDIE: Yes, we should.

SETH: All right, here we go.

EDDIE: How's it feel?

SETH: Hot.

Very, very hot.

EDDIE: You get used to it.

All right, do you feel yours kind of coming together a little bit more?

SETH: It's starting to congeal a little bit in a good way.

EDDIE: All right, so we're almost kneading it like a dough.

That's going to kind of help cycle the water through.

All right, very nice.

All right, a little bit more water.

What do you think?

SETH: Sure.

Yeah, why not?

Let's go scalding this time.

Oh, God, that is no joke.

EDDIE: So, if you do want to use the spoon... SETH: I do not want to use the spoon!

EDDIE: All right.

SETH: I want to suffer for my mozzarella.

EDDIE: All right, so... SETH: Ow!

EDDIE: All right, we're kind of turning it into a raft.

So, if you kind of pick it up right now, it's going to end up becoming a lot smoother all right, and coming together.

SETH: I don't think I've achieved raft-like status just yet.

EDDIE: All right.

SETH: So I keep pressing?

EDDIE: And that's fine and this is where we keep adding more water, okay?

SETH: God.

No.

What are you doing to me, chef?

[groans] EDDIE: The great thing about this is you can't do it wrong.

Right?

So, at the end of the day... SETH: You might find out that's not true.

EDDIE: So, once you have that raft, you can start lifting it up and stretching it.

And what we're doing is, right, you're going to see it's going to fall apart.

And so we're starting to see the stretch.

Okay and this is really the important part of bringing it up.

SETH: This is the famous mozzarella stretch.

EDDIE: This is, all right, and we're going to kind of let gravity do its work.

SETH: Wow, look at that.

EDDIE: All right, we're going to add a little bit more water to yours, okay?

SETH: It's just my hands, chef.

I don't need them for anything.

Ah, there we go again.

After one final stretch...

It's time to shape the mozz.

EDDIE: We're going to do large balls.

Okay?

So what you want to do is you want to pick it up.

All right?

And then, again, you get that nice stretch.

All right?

SETH: Yeah, nice-ish.

EDDIE: So what you want to do is you want to kind of tuck it into itself.

SETH: All right.

EDDIE: Keep creating that ball.

Squeeze it in between.

All right?

And you're going to pinch.

SETH: All right.

EDDIE: And this is going to go into our cold water bath and just start helping the cheese to seize up a little bit.

And this is where you can have a little bit of fun with it, so you can do knots, you can do larger balls, you can do logs, but then you can also do the smaller types of shape as well.

SETH: You know what, chef?

I think I'm just going to snack on that just to... EDDIE: There you go.

SETH: Oh, wow.

All right, fresh mozzarella, right from the expert's hand.

Well, chef, that's some dynamite mozzarella right there.

I'll be coming back here soon for some remedial instruction.

EDDIE: Well, thanks for making me look good.

Why don't we take some mozzarella right now and walk over and make a sandwich with it?

SETH: Sounds great.

Let's do it.

EDDIE: This is where we're going to make our Signature Dish, "The Emma."

So we're taking our fresh mozzarella that we just made.

So we cut into it.

We're looking for that nice milkiness.

SETH: Oh, yeah, nice, and lots of good moisture is still in there.

EDDIE: So that's what we're looking for.

Right?

And so, when we slice it to our mozzarella, we're looking for big slices.

Because we take all this time to make it, we want this to be the star.

SETH: A big honkin' piece of mozzarella.

EDDIE: Yeah.

We use fresh ciabatta for this.

We've toasted this twice.

We want kind of like a nice kind of hard toast to this.

It's going to help the sandwich not get soggy.

So what we have here is a pepperoni cruschi paste.

All right?

We bring in peppers from the Basilicata region of Italy.

They're dried sweet peppers.

We smash this up in pestle and mortar with fresh garlic, sun-dried tomatoes, dates, extra virgin olive oil, and a little bit of salt.

SETH: Ooh.

EDDIE: So, besides the pepperoni cruschi, we have our mozzarella, so we put that down.

For all that work that we did, we have to enjoy it.

On top of that, if you don't mind me handing you the pesto, as we make it fresh daily, it's also nut-free.

Then we're going to do our fresh arugula to add a little bit more sweetness, a little bit of a fig glaze.

SETH: Ooh.

EDDIE: So we top it off with a ciabatta, and then let's dig in.

SETH: Time to eat.

EDDIE: That's it.

SETH: Beautiful.

Yeah.

EDDIE: To you, Seth, to Emma, thank you so much.

SETH: Cheers, chef.

(crunch) EDDIE: When you start doing the hand thing like this, we know we're in a good place.

SETH: I will keep doing it over and over again because, just on the texture alone, that creamy mozzarella with that nice, sturdy, toasted ciabatta and all the sweet elements, too, that's a really, really great sandwich.

EDDIE: Thank you, Seth.

With excellent mozzarella, great layering of chef's mentality, it kind of balances itself out.

SETH: And mozzarella is an interesting cheese, too, because the flavor is not overpowering, but you can just taste the freshness.

EDDIE: It is.

So, one big seller that we have at Eddie's and an opportunity that we have for our guests is that they get to build their own sandwich.

And I want to give you the opportunity to build your own.

SETH: All right, time to make my own sandwich.

EDDIE: So, starting with the bread and working your way down, yeah, we really want to know what sounds good to you.

SETH: After mulling over the menu, I decided on a sub roll with citrus mayo, then added layers of Virginia ham and my favorite deli meat, capocollo.

From there I went with the pickle, stay with me here, folks, and, of course, the mozzarella.

On top of that, went some tomatoes, onions, and arugula with the balsamic glaze for some sweetness to round things out.

EDDIE: All right, here we go, "The Seth."

SETH: "The Seth."

Let's give it a rip.

EDDIE: All right, let's go.

SETH: All right.

EDDIE: We've got it.

Nice job.

SETH: We're doing it again.

Well, I'm pretty happy with that creation.

You know, I thought throwing in the pickle was a little bit of a wild card, but I think it works well.

There's a lot of good acid with that great ham.

But, obviously.

If I was going to make a sandwich, I had to have the mozzarella.

EDDIE: It did.

The pickles is great and then nice with the Virginia ham.

That saltiness is really adding to it as well.

SETH: Well, I'm glad that my sandwich picks might be a little better than my mozzarella-making skills.

EDDIE: What we love to do is, when this show airs, we're going to put this on the menu.

We're going to give a portion of the proceeds to charity.

SETH: I am really honored.

This has been a great experience from the get-go.

"The Seth," "The Emma," hard to choose between the two, but, uh, maybe the viewer at home can pick which one they like the best.

EDDIE: I can't wait.

SETH: Thanks, chef.