Back when newly crowned Top Chef Master Rick Bayless was merely the son of a pit master, he and his sister, LuAnn, spent many Saturday afternoons helping their mom purvey the family barbecue restaurant’s No. 1 seller: chopped beef sandwiches. In honor of Bayless’s win last week, the chopped beef is our Sandwich of the Month. The Hickory House started out selling them for a quarter, or five for a buck. "We must’ve sold a million of ’em,” Levita Anderson said from her northwest Oklahoma City home. She said a good portion of that million was sold on game days to north-dwelling Sooner fans who were south-bound for Norman. "We used to have meals already sacked and ready for the fans driving down,” she said. "LuAnn and Rick helped me pass them out.” The Hickory House closed a little more than two decades ago, but thanks to Rick Bayless’ re-creation of the old recipes, we can all enjoy a Hickory House chopped beef sandwich with all the trimmings in the privacy of our homes. I made the sauce, the slaws, the beans, the deviled eggs and the pimento cheese pickles last weekend, and it was some of the best barbecue I’ve ever had. I take no credit for the outcome, as the recipes — save for the brisket — were provided by Bayless from the original recipes. The only new recipe was for the rub, because Cain’s no longer makes a barbecue rub. If you’re not inclined to make your own chopped beef sandwich, Levita did say she found a place in town that makes the closest she’s ever had to the original Hickory House version. "It’s called GP’s. I told Rick about it, and he told me he wanted to try it next time he’s in town,” she said. Levita found GP’s BBQ Grill, 11208 Northwest Expressway, near one of her golfing haunts, Surrey Hills. Owner Tammy Carter says GP stands for God’s praises. She opened her cafe in December. As for the recipes, I fed four people the Hickory House specialties and can guarantee that if the Hickory House reopened next week, the five of us would be first in line. That got me to thinking. Rick will open a Mexican street-food cafe called Xoco in Chicago on Sept. 8. He’s also hawked for Burger King. He used the sour slaw and Hickory House sauce in his first dish in the finale feast that got him to his made-for-TV culinary mountain. If Iguana Lounge can be re-imagined, why can’t the Hickory House? Local meats and produce, homemade sauce and locally baked breads — what do you say, Top Chef Master? Throw your hometown a bone — succulent hickory-smoked pork freshly fallen away. Better yet, sack us up some more of those chopped beef sandwiches. Bet you sell 2 million this time.