Fittingly, Chef Craig Johnson’s first job was slinging hot dogs. He now spends his days creating beyond-basic riffs on sausages as the owner of Prairie Dogs. Johnson delivers a one-two punch of meaty flavor with his Jimmy Two Times creation. He grills housemade Italian sausage in duck fat, then pairs it with jus-drenched slices of Italian beef (also made in-house) on a Vietnamese-style baguette. The sandwich comes smothered with marinara sauce and a giardiniera that Guy declared “the real surprise.”
Special Dishes: Jimmy Two Times Sausage & Beef Combo, Foietine
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.