Lisa Graham Goulet: What is the one sandwich you’ve tried and will never make again?
JM: Blood sausage sandwich — whoa.
Jon Barsanti Jr.: What was it like living with everybody under one roof?
JM: Difficult at times, but at the end of the day, we were all in the same boat experiencing the same things.
Sara Levine: What was your favorite challenge? Least favorite?
JM: Rachael Ray was a blast, but Iron Chef was very difficult.
Katie Lascano: What were you thinking on your first day of Food Network Star?
JM: Oh. My. Heavens. What did I just sign up for? There’s a dude with holes in his ears and a tanned up kid from Jersey — so many tattoos.
Frank Samperi: What was your celebratory meal?
JM: I ate an entire half of a medium sausage pizza left by my babysitter, and that’s the truth. I was beside myself with exhaustion and hunger. It was glorious!
Darla Andrews: What are you going to do to make sure your show has longevity on the Food Network?
JM: I’m going to focus on the plethora of international and regional sandwiches on the planet with a focus on new and exciting sandwich inventions: sides, salads, soups, chips, condiments, dressings, veggies, breads, etc.
Angela Anagho: How different is the actual show from what you had planned? Did you already have extensive recipes for different types and styles of sandwiches?
JM: Not much different, but we’ve included some on-the-street, shopping and eating segments, all in Chicago.
Kevin Barta: What’s your favorite sandwich place in Chicago or the suburbs?
JM: Johnnie’s Beef in my hometown of Elmwood Park, steak sandwich at Jimmy’s in Forest Park.
Mandy Kleinmeulamn: Do you always toast the bread?
JM: Always butter/oil and griddle the bread — it’s so much better.
Dawn Peterson: If your favorite musician was coming over to your house for dinner, what sandwich would you make?
JM: It would be Jeff Tweedy from Wilco and I would make him an enormous central/southern Illinois-style pork tenderloin sandwich.
Kristen Barnett: Cubs or Sox?
Tina Totty: How would you turn a St. Louis staple (toasted ravioli) into a sandwich?
JM: I would do a light panko breading on a thin piece of Italian bread, fry that up and stuff it with roasted tomatoes, shaved Parmesan and a nice whole-milk ricotta. And fresh basil, of course.
Tune in: Sunday’s at 11:30 a.m. Eastern/10:30 a.m. Central
- Hannah Hart Hits the Road for a Tasty Cross-Country Trip in New Food Network Series I Hart Food
- Chatting with Natalie Sideserf, a Star of the New Series Texas Cake House
- Alex Guarnaschelli on the Secret to Iron Chef Success, the Mistakes She Won’t Forgive and a Certain Risotto by Bobby Flay
- Exclusive: Giada’s Rundown of Battle Octopus on Iron Chef Gauntlet