The Ultimate Southern Sandwich

Preparation

Make Nate’s Pineapple Habanero White BBQ Sauce: Puree the pineapple chunks, including the pineapple juice from the can, and place in a nonstick pan over medium-high heat. Cook, stirring fairly often (and very often toward the end), for 25 to 30 minutes, until the pineapple puree is as thick as mayo and has been reduced down to the volume of ½ cup. It will caramelize a bit in the pan, taking it from a bright yellow to the color of an apricot. Place the puree in a small pot, and add the remaining ingredients. Stir together until completely combined, and reserve in the refrigerator. This can be done up to 3 days ahead of time. After about a week, the pineapple flavor fades a bit, but it’s still tasty.

Make the chicken-fried steak: One by one, put the steak slices between pieces of plastic wrap, put them on a cutting board, and use a meat mallet, a rolling pin, or the bottom of a small sturdy skillet to evenly pound the heck out of them, so they’re very thin (⅛ inch at most). It’s no big deal if they get holes in ’em or tear apart a bit.   

Grab two medium mixing bowls. Into one, pour the buttermilk. In the other, stir together the flour, garlic powder, paprika, kosher salt, black pepper, onion powder, and chicken bouillon powder. One by one, toss a steak slice in the flour mixture, patting to make sure it’s evenly coated. Next, shake off any excess coating and submerge in the buttermilk. Finally, let any excess drip back into the bowl and toss the steak in the flour mixture again, patting to evenly coat. As they’re done, put the slices on a plate. They’re ready to fry now, but they can hang out uncovered in the fridge for up to 12 hours.

Make the sandwiches: Get 3 to 4 inches of oil to 350°F in a large heavy pot. It’s best to use a thermometer if you have one. Line a sheet pan (or big plate) with a wire rack or paper towels. Working in batches and using tongs, gently lay the steaks in the oil and fry, flipping them once, until they’re golden brown and super crispy like fried chicken, about 5 to 6 minutes per batch (keep an eye on the color as you fry). When they’re done, use tongs to transfer them to the sheet pan (or big plate), and season immediately on both sides with the kosher salt and chicken bouillon powder, breaking it up with your fingertips as you sprinkle. (Sneak a bite and add more bouillon powder and salt, if you want.) 

Heat a wide, well-seasoned cast-iron or nonstick skillet or griddle over medium heat until it’s good and hot. Swipe the butter generously on each side of the bread slices. Working in batches, if necessary, toast the bread on the skillet or griddle until both sides are golden brown, 1 to 2 minutes per side. When they’re done, transfer them to a rack or stand them up so they lean against each other, so they don’t get soggy. 

Generously swipe one side of each piece of toast with the barbecue sauce. Top 4 of those pieces of toast with a pile of shrettuce, then a small handful of sliced onions, then the steak, then some dill pickle slices and a few sprigs of fresh dill. Crown with the other 4 toast slices and get wild.