"At Eataly in Manhattan you can get an amazing butcher sandwich. Just shaved, roasted rib-eye with extra virgin olive oil and sea salt on an Italian roll — that's it. I love that version," writes Bronson, "but then I went to Gjusta in Venice, in L.A. On their butcher sandwich — they have an incredible flesh program and a dope bakery — they hand-cut the meat for me a little thicker, which gives it a slightly different taste. Instead of an Italian roll, it was a heartier sourdough loaf, and of course because I always have to kick it up a notch, they also shaved horseradish on it."
"I came home and made my own version, using a f*cking beautiful grass-fed rib eye, Calabrian chilli paste, tart ricotta salata, fresh basil, and the funky, sweet Madre de Sagrantino, which is the sludge, the remnants of what was left over in the barrel from making a natural Sagrantino wine at Paolo Bea winery in Italy. It looks like you just changed the oil from a fucking Chevy Celebrity. You can mimic the flavour by cooking down Concord grape jam with a funky natural red wine and use that instead of the madre. Then you get to drink the wine while you make the steak."