The Struts Make the Ultimate Bus Sandwich - COOKING AT 65MPH Ep. 56 - video Dailymotion

Digital Tour Bus

Become a member (it's FREE) at https://digtb.us/signup Buy official DTB merch at http://digtb.us/merch  On this episode of DTB’s “Cooking at 65mph”, the rock band, The Struts, prepares the ultimate bus sandwich, while on the Everybody Wants 10 Year Anniversary Tour with Dirty Honey. The Struts is currently supporting their newest single, Could Have Been Me (feat. Brian May).  VIDEO INFO: Film Date - August 9, 2025 Location - The Vic Theatre in Chicago, IL  KEEP UP WITH THE STRUTS: Facebook - https://facebook.com/thestruts Instagram - https://instagram.com/thestruts Twitter - https://twitter.com/thestruts  FOLLOW US: Website/Email List - https://www.digitaltourbus.com/#/portal/signup YouTube - https://www.youtube.com/digitaltourbus Instagram - https://www.instagram.com/digitaltourbus/ TikTok - https://www.tiktok.com/@digitaltourbus Facebook - https://www.facebook.com/digitaltourbus/ Twitter - https://twitter.com/digitaltourbus Pinterest - https://www.pinterest.com/digitaltourbus/ LinkedIn - https://www.linkedin.com/company/digital-tour-bus-llc Spotify - https://open.spotify.com/user/digitaltourbus  VIDEO SUMMARY: 00:00 Introduction 00:36 Start of Video 00:48 Singer's Sandwich 01:28 Ultimate Bus Sandwich 04:19 Prepare the Sandwich 20:04 Tasting the Sandwich  ABOUT DIGITAL TOUR BUS: Digital Tour Bus is your backstage pass to your favorite touring artists! With daily video releases, we cover all genres, and have had the pleasure of featuring the likes of Matchbox Twenty, Twenty One Pilots, Megadeth, MGK, Papa Roach, AJR, Pierce The Veil, Simple Plan, A Day to Remember, and thousands of others over the past 15 years. "Bus Invaders" takes you inside an artist's home on the road, "Cooking at 65mph" showcases the culinary skills of artists on tour, "Gear Masters" unveils the equipment musicians use on stage, and "Stage Threads" dives into the meaning and inspiration behind the clothing artists wear during their performances.

Transcript

00:00Gardenera. Have I pronounced that correctly?

00:02I'm going to give this four booms and like boom, boom.

00:08Stayin' alive, stayin' alive.

00:30Hey, it's Gethan Davis here from The Struts and this is my sous chef, Adam Slack.

00:41And today, we're going to be cooking my favourite ultimate bus sandwich.

00:47But before that, I just need to finish making, our singer's just woken up, so I'm just making

00:52him his favourite meal of the morning.

00:55So, I got some parliaments here. I usually coat it with some liquid IV, just to, you know,

01:02make sure that he's feeling up for the show.

01:05A bit of pepper, a bit of salt, and then you just kind of mash it down like that.

01:12And then, I'm just going to go feed it. I don't want you to get too close because he's quite

01:16aggressive in the morning, so, look!

01:21Look!

01:22There we go.

01:26He'll be out in an hour now.

01:29So, we're currently on the road for our 10 year anniversary tour for our album Everybody

01:35Wants with Dirty Honey, and it's going great. We're in Chicago today. We are one week into

01:42the tour, and we're feeling good. The crowd's loving it. And by the time this video has come

01:47out, we have a brand new single out, reworked edition of Could Have Been Me, with the legendary

01:54Brian May. Sir Dr. Brian May of Queen. Legendary royalty. What a delight it is to have him on

02:04a track.

02:05So, the sandwich I'm going to make you, I think it started out, I think the first one

02:12I ever made was the first time we got a tour bus, because here's the thing, right? You're

02:17on the road, unless you're stopping every three hours in Arby's or something, you're not really

02:23eating well. So, you've got to make do with what you have on the road. So, my favourite

02:30thing to do is empty the fridge, see what I can put together, and then test it on. I'm

02:37a giver. I want to give my band something that they can talk about. Tell their grandkids,

02:43oh, when I toured with Gethy would make me the best sandwich ever. That's what I want

02:48to give my band. And that's how it started, you know? Out of love. Love, crisps, deli meat,

02:56and wonder bread. So, every good sandwich starts with a plate. Which is down here. So, we have

03:06these little paper plates. Again, we like to recycle, you know, Mother Nature, the world,

03:13very important to us. So, first thing we're going to do, Adam, that's your chef, will you

03:18pass me a slice of bread? Two slices of bread, Adam, please. Oh, yeah. Soft white bread. So,

03:29I'm a firm believer that white bread is God, in terms of, in the bread world. I think it

03:38just tastes so much better. You're not going to, I'm not going to put anything I make on

03:43a wheat, on a wheat loaf. It's not necessary. Sourdough, get out, get off the bus. So, we're

03:49going to put some mustard now. Actually, no, we're going to do, right, in the UK we would

03:55use butter, but we don't, we don't really have butter on the toilet list. Adam, that's

04:00sugar. I'm going to need mayonnaise. I'm going to need mayonnaise. Thank you. Thank you, Adam.

04:05Okay, so, grab a little knife from the drawer here. We have an array of clear cutlery.

04:14That's a good one. Okay. So, Adam. Yes, you, um, you do this for me. So, you just, just put

04:22some mayonnaise on that, uh, each side for me. Oh, that's a lot. No, that's actually not

04:27a lot, Adam. Okay. Keep going. Okay. Is that, yeah, and a bit of spread. I mean, is this good?

04:34Yeah, that's very good. Yes, Chef. Very good. Thank you, Chef. So, now I'm going to give you

04:42some of this yellow mustard. That's actually quite light on the mayonnaise. Would you like more?

04:48I think we'll be good. I think we'll be good because we have a lot of things going on here. Yes, Chef.

04:53So, this is a new edition. Never really been a fan of yellow mustard. What do you think about?

04:58I love, I love yellow mustard. You do? I think, I never, I never liked Dijon mustard.

05:05And I had this on a hot dog once when I was drunk. It'll get you. It's fucking delicious. It's fucking great.

05:11So, mixed with ketchup as well. Well, you know what? We don't have any ketchup on this bus. We're a ketchup free bus.

05:20Ketchup. After last time. Ketchuped. Our bassist, um, God bless his soul, he had a reaction to the ketchup.

05:28Oh, yeah. We didn't talk about that. Puffed up like a... Puffer fish. Like a puffer fish.

05:36So, I'm going to put some mayo. Quite light on the... That's not mayo, that's mustard.

05:41Oh, sorry, mustard, sorry. Mixing up the condiments. Oh, oh, sorry. So, I think that's probably...

05:47That's very light on the old mustard. Yeah. Well, you don't want to overpower, you know?

05:52Yes, Chef. Yes, Chef. Yes, look at this spreading technique.

05:59As we're in Chicago, I decided to put a little spin, because that's what we do.

06:05Got to keep this real, right? We're in a city, stock is low in the fridge.

06:10Go to the local deli, see what... see what they have.

06:14In Wisconsin, I might get some cheese curds. In New Orleans, I might get some beads.

06:20In Chicago, we're going to use... Gardenera. How do I pronounce that correctly? Comment below.

06:28Gardenera all over. And what is this, Chef? I'm unfamiliar with... This is...

06:35It's an Italian specialty. You have it, I believe, on a hot dog sometimes.

06:41Okay. But what actually is it, Chef?

06:50This is... It's red and green bell peppers. Oh.

06:56A bit of celery, carrots, cauliflower, you know, it's what you've...

07:00Standard ingredients in a gardener. Deliverous.

07:02If you're a chef like me, you just know what's in there.

07:04Yes, Chef.

07:05So, maybe just spread a tie... You know what? We're going to put that at the end.

07:09I think that's an end thing. Okay, Chef. It's an end thing.

07:12Next. So...

07:17What's next? We put the meat on. So we have a tiny... Tiny... Tiny bag of turkey here.

07:24We have a turkey dealer and it comes in a little baggy.

07:28This is a 10 bag. It's pretty good. It's a good...

07:33I do like turkey. Turkey tends to be, you know, Thanksgiving, Christmas...

07:38Yeah. I wouldn't... Or sandwiches.

07:41Well, exactly, Adam. And that's why... That's what we're doing now. Making a sandwich.

07:46So, I thought it was fitting to put some turkey on this sandwich.

07:50So... Wow.

07:52I don't really have any method. I like... I don't like to be, you know, too untidy.

07:57I like... I don't like it to slip over the side.

07:59That looks... I'm not... Wow.

08:02This is quite... Why not? Because let's make it look good for the video.

08:06We're hungry boys. We haven't eaten since October, so... Here we go.

08:11Alright. Wow. Wow.

08:13So there's some turkey there. Now we follow up for some cheese.

08:17Yes, Chef. Yes, Chef.

08:19I love... And I know you do as well. Adam's a big fan of the cheddar. I do.

08:24This is mild. Sharp is what I would love to go because it kind of brings out that just...

08:31A bit of a kick. I think it matches with the mayo really well. Sharp.

08:35You know, mayo's... Mayo's a good base. Mustard is a bit zangy.

08:39Zangy. Zangy. That's what I said. Zangy. And then, yeah.

08:44A bit of mild cheddar. If I can open it. Yeah, Chef.

08:48Chef. Chef, Chef.

08:49I'm actually battling an injury right now. Which isn't too... It doesn't look very appetizing.

08:56Why don't you just... No, I was going to say why don't you just...

08:59I don't have the strength. Nay, the nails.

09:03The one. Well, I can't buy it, so... I'm going to just grab that.

09:08Teamwork. Oh! Oh, makes the dream work.

09:12So this is quite... I think it's been out for a while because it looks quite sticky.

09:15But that's not necessarily a bad thing. It's matured.

09:18It's matured for our pleasure.

09:23Okay. So, again, I don't want to put... It's disgusting.

09:26I don't want to put too many slices of cheese on there.

09:29Mmm. I actually might just go for one.

09:31Paper as well, or... No.

09:33Yes, Chef.

09:35Did you used to eat the... When you had, like, a cupcake in school, you'd eat the paper.

09:40I would not.

09:41I would, because it would have all the...

09:44The remnants.

09:45Yeah, it was so good that you want to keep it going, so you would eat the...

09:48Maybe this has...

09:58It's not quite the same.

10:00That's fair.

10:01So, let's put this on.

10:02That's fair.

10:03Okay.

10:04Just one slice?

10:05I think you probably should do two.

10:07Let's see, should this be a big food.

10:09No, I like it because, again...

10:11He likes.

10:12You know, cooking's about the experience.

10:16I'm making this for people.

10:18I'm making it with people.

10:20You can get lonely on tour, so you want to bring people together.

10:24And this is one way of doing it.

10:26So, what we're going to do, actually...

10:28Let's put some more meat on.

10:31I bought this, because I didn't know we had any other ham.

10:34This is...

10:35Probably not going to use this, I'll be honest.

10:37I panic bought this.

10:39It's just like a thicker ham.

10:41Mmm.

10:42Should we do it?

10:43Yeah!

10:44Let's cook it.

10:45Chuck it on!

10:46I think it might be quite nice and salty, actually.

10:48Add a bit of...

10:49Mmm.

10:50A bit of zang.

10:51A bit of zang.

10:52Zang.

10:53What's the...

10:55What do those guys say?

10:57Four Booms or whatever?

10:59The YouTubers?

11:01The TikTokers?

11:02The little...

11:03Boom man?

11:04The Costco Boom guys?

11:06You've never seen them.

11:07They're like...

11:08I'm going to give this...

11:09Four Booms.

11:10And like...

11:11Boom, boom.

11:12Boom, boom.

11:13I don't...

11:14Yeah.

11:15Not really sure.

11:16Anyway.

11:17Zang, zang, zang, zang, zang.

11:18Rip it up.

11:20Quarters.

11:21Rip it up, it's stuck again.

11:25Yeah.

11:26Look at that.

11:27Wow.

11:28So here's the thing, you've got to make sure every bite has a bit of everything.

11:31Because...

11:32There's nothing worse than biting in and then you just like...

11:34Yeah.

11:35Not had a bit of half.

11:36Or you...

11:37We struggle.

11:38I have a bit of an overbite.

11:39I have an open bite.

11:40He has an open bite.

11:42So...

11:43When you bite into the sandwich, sometimes it just drags...

11:46For me anyway, I'll drag the top...

11:48Top piece of bread off and then it kind of just messes up the sandwich.

11:53Piece is a nightmare.

11:54I just take the topping off and it's just...

11:56Bread.

11:57But I do have a method to stop this from happening.

12:00Which I will get to in a bit.

12:03So now we're going to put some more cheese on.

12:06More cheese, yes.

12:07Yeah.

12:08Actually, you know what?

12:09Oh.

12:10We're not going to do that.

12:11Oh.

12:12We're going to move this...

12:13Oh.

12:14Move this here.

12:15That's...

12:16Okay?

12:17We're going to move that here.

12:18Oof.

12:19The middle bit...

12:20Is where...

12:21The party...

12:22This is...

12:23This is like free drinks.

12:25Let's get to the party.

12:27We have...

12:28Cheetos.

12:29Crunchy Cheetos.

12:30This is where it gets fun.

12:32Because...

12:33Wherever you are...

12:34New Orleans, you might get the um...

12:36I can't remember what the little chips are called.

12:38Voodoo chips.

12:39Voodoo chips in New Orleans would be amazing.

12:41Canada...

12:42New Orleans would be amazing.

12:44Canada...

12:45New Orleans would be amazing.

12:47Canada...

12:48It's the ketchup chips.

12:50They're fantastic.

12:51I've actually finished all of those.

12:53We were in Canada the other day.

12:55But we have Cheetos.

12:56Um...

12:57That's what you...

12:58You can experiment with them.

12:59Give them a bit of a...

13:01Let me open it, okay?

13:04Urgh.

13:10Fuck me.

13:11Urgh.

13:12Okay?

13:13Wow.

13:14And this is also part of the...

13:16Get to the party.

13:17Yeah.

13:18So...

13:19Ubers booked.

13:20Down your drinks boys.

13:21We're going to the club.

13:22Flo Rida.

13:23Get on the playlist.

13:24They're actually quite difficult these ones to stack.

13:31They're not very crushed from that.

13:33Well...

13:34You know what?

13:35I'm not going to crush them.

13:36I'm going to...

13:37The crush is actually a part of the experience as well at the end.

13:41Wow.

13:42That's probably good for now.

13:43Ignore what I said earlier about every bite having a bit because it's simply impossible

13:47with the...

13:48With the...

13:49With the...

13:50Uh...

13:51Physics of a Cheeto.

13:52A real sandwich artist you might say.

13:53Sandwich artist indeed, Chef.

13:54Right.

13:55Okay, that's good.

13:56Now Adam, let's put some of that...

13:57Sorry.

13:58No, Adam!

13:59Oh, no, Adam!

14:00It's to Chef Adam.

14:01Oh, nice and clean!

14:02Let's put...

14:03Let's...

14:04Let's put...

14:05You can get a new...

14:06Development, cuttempo, cuttempo, cuttempo, cuttempo...

14:07I'm not going to think...

14:08Nooooh!

14:09I'm just going to...

14:10I'm not going to eat that one.

14:11It's not going to eat that one.

14:12Oh, yeah.

14:13That's...

14:14Okay, alright.

14:15It's...

14:16I'm not going to eat.

14:17Just going to eat that and I'm really...

14:18Yeah, but...

14:19They're not going to eat a half of it.

14:20They're not going to eat that.

14:21No.

14:22Oh.

14:23I'm not going to eat it.

14:24No, Liam.

14:25and clean let's try get a new yeah and yeah that's a good one okay sorry we

14:36must mistake we've just been tipped that a spoon will be much better for this

14:40okay okay I think we need too much I think it's just like a little

14:47lovely lovely okay that's good and then the last thing with a good bus sandwich a hot sauce now

14:58I'm gonna leave this up to sue chef Adam I'll let you take a pick I am partial to a hot sauce so we

15:09have many oh that's the same one which one would you choose well chef I am quite partial to this guy

15:23Cholula me good I love Cholula Cholula is my favorite for sure I do like bread

15:33hot I do like bread hot with a Domino's pizza I do not you don't no

15:37sorry shy yes actually chef I really think this is your finishing magical touch okay so let's go

15:45really please please okay let me move this weird oh we're not gonna put it on we want to keep those

15:57crunchy ignore what I did with a pocket earlier I actually haven't eaten yet this is my first meal

16:03of the day so now what we're gonna do let me just check oh salt and pepper wow because we're not

16:13animals I like to think if Anthony Bourdain was with us he would fucking love this so now this is this is

16:24my favorite but everything comes together you put in all the hard work you done a tremendous job by the

16:31way mate I'm fucking proud of this guy really good so now because we've made this together we finish it

16:41together so Adam lift that side ready flip it over three but don't don't squish yet okay three two one okay

16:51now just look at that from the side already that looks it's it's slipping it's okay Adam it's okay

16:57so to stop the slippage what we're on about with our teeth with our British teeth what we're gonna do

17:03similar to what you do when your granddad falls down the stairs and needs CPR yeah you do you do

17:11the thing well I can tell by the way I'll use my walk I'm a woman's man no time to talk hands on here

17:18hands on here oh three oh whether you're a woman or whether you're a woman in staying alive

17:27staying alive so under the beautiful tones of staying alive there you will hear you would

17:36have heard the cheos just crack and also go all over my head the handprints are interesting I think

17:45that's that's our version of like the grill mark human panini maker yeah yeah again you know we're on a bus

17:53we're not we're not on a mission as that restaurant okay another Chicago twist a little surprise for you

18:02we we went to miss the beef once didn't we and we had a French dip French dipped beef Italian beef

18:12it's called an Italian beef and it was doused in like this beautiful oh you oh you just showed me

18:22bonjour yeah like very just I think that's where the French comes from in French I went I went to

18:33devil dogs and I ordered today surprise two little containers of this OSU for $1.65 I did tip $3 on top of

18:46that because it just felt like the right thing to do so what I want us to do as is like well try I

18:55think it oh actually that's let's split it because how do you how do you feel about cutting a sandwich do

19:07you if I went down here how would you feel that would offend me if I went down here how would you

19:13feel I would feel much better about that you feel much better about that yeah I would actually but if

19:18I went triangular I'm happy with triangles mate happy with okay I thought you'd be more confused about the

19:24triangle well I'm in with the triangle would you like the triangle chef I think triangle would be good

19:29let's do it let's do it you know you do it okay yeah come on I'm just you know I'm just you know I'm

19:34just suing around ideally without a big old knife here we would this is where it could get oh you know

19:42what it's stayed in shape listen to that current that was yeah absolutely so let's just look at

19:49that like that right now okay layers like a like a best lasagna all right so I think what we should

20:02do to be the tree try at the same time yes I think we should dip so you take this one wow it's a real

20:10strength to it you know do we try one with no dip and then one with that I think we're going to

20:15serve as your recipe you should just do it well again it's improvisation it's collaborate collaboration

20:23and just having fun some fun with it all right cheers what we do just full-on dip I think yeah

20:40it's pretty good it's pretty fucking good because I'm biased but that's like wow that's better than

20:51anything that tour manager would order for like a minimal effort that's actually really really good

20:59I'm surprised I'm going for another one that this is really good yeah really you know really this ties all

21:07those different flavors together as somebody feed Phil would say one of my idols by the way

21:25but he doesn't say much just he just smiles if you like something no so by the time you see this

21:32our new single will be out well new old single it's our first single could have been me but now

21:39with the amazing Sir Brian May joining us on guitar so dream come true it could have been me with Brian May

21:48out now and check out our tour at thestruts.com and yeah make a beautiful sandwich like this try this at home

21:59you will not be disappointed because we're certainly not

The Struts Make the Ultimate Bus Sandwich - COOKING AT 65MPH Ep. 56

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