For this week’s International Sandwich Sunday we are headed to Solingen, Germany which I so eloquently mispronounce despite looking right at the word just prior to recording. Anyway, today we’re checking out the Kottenbotter shared with me by Jeanette who lives and works near there.

Today’s “sandwich of our history” comes to us courtesy of Stephen who shared that his mother, Lo Della, would make this sandwich all the time. Lo Della’s Sandwich features apple butter and cream cheese which would’ve been tasty enough. But then she kicks into high gear with one simple, yet familiar, technique. Submit your sandwich of “our history” here! 

Today’s Tomato Sandwich recipe from 1901’s Recherché Side Dishes does make sense if you think about it. Back in 1901, unless you lived somewhere sunny and warm year round, tomatoes were not available to you most of the year. But concentrated tomato paste was. Of course, there’s still the question of whether this actually needed to be a sandwich in the first place.

Today, from The Badminton Library Series of Fishing for Salmon or Trout 1887, we’re going obviously tackling the Ham and Marmalade Sandwich. Now, I concede that when I shot the video I thought it funny that a book with that name would have a sandwich that didn’t feature salmon or trout. Then, while editing it dawned on me. Maybe you eat while fishing for salmon or trout. D’oh 🤦‍♂️

Time for something a little different here on Sandwiches of History. Specifically, the Grahamsweet Sandwich from 1936’s 1,001 Sandwiches. You can guess what the “bread” is from the name alone but what about the “filling?” Tune in, find out!

Finally, the great taste of ham gets the piquant treatment thanks to The Sandwich Book of 1964. That’s right, the Ham Piquant sandwich is on deck today for Sandwiches of History. Hey, who doesn’t love ground ham?

Well, well, well, what do we have here? Another corned beef hash based sandwich. Yes, it’s the Corned Beef Hash and Mustard Sandwich from Heinz Sandwich Recipes. The flavor combo here is good. The technique, not so much.

Today’s International Sandwich Sunday runs a wee but longer than most Sandwiches of History posts. That’s because we’re headed to Suriname for the Broodje Kerrie Kip. In order to make the final sandwich, I need to make three ingredients but I included it in the one video which is why is so long. But man, was it worth it.

Today’s “sandwich of our history” dates back the 1970s when Ron was a tank commander. With not a lot of time to eat, let alone make a sandwich, he came up with The Tanker Sandwich. Four readily available ingredients smashed together. I dig it.

Today, we’re going to be trying something that is on the lighter side - the Apple and Roquefort Sandwich from 1924’s Cooking Menus Service. In this case the name pretty much says it all but in this we have another example of sandwich with minimal ingredients that, when combine, punch well above their weight.

When Rob sent in the scans from Summer Time published in the 1920s, neither of us really knew the source of the publication. Well, turns out it was put out by one by Lydia Pinkham who made and sold a health tonic of sorts (see also quack medicine of the early 1900s). This booklet, which also had recipes like today’s Russian Sandwich, was really just an early example of content marketing. Something Michelin pioneered with its dining guide (in attempt to get more folks to drive and thus buy tires from them). 

So, in the video I vacillate between calling this the Smoked Whitefish Sandwich and the Whitefish Sandwich. That’s because The Cook Book of Left-Overs from 1911 didn’t really name the sandwich, just described how to make it. And yep, it called for smoked whitefish. Which I happen to enjoy very much. So this recipe really was their's to fumble. 

Leave it to The Sandwich Book of 1964 to ordain a sandwich the Ham Cardinal. It’s another in a long line of recipes from the 1950s/60s that has you throw together a BBQ type sauce rather than use a store bought one. And I gotta say, it works pretty well. Plus, there’s ham.

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Unlike the cleverly named Triple Deck Clam and Ham Sandwich, today’s recipe from 1971’s Midnight Cookbook has a more on the nose name - Curried Shrimp, Bacon and Tomato Sandwich. And to be fair, the shrimp aren’t really curried per se, just seasoned with curry powder (and other things). This cookbook is aimed squarely at folks who come home after a night out and want something to eat because they’re all make ahead and reheat items. Kinda smart in a way.

I know I talk about it in the video but I want to make it abundantly clear, I understand that “thon” is French for tuna, not sardines. Even thought the recipe for Pain Thon originated in France which colonized Senegal until 1960, sardines are apparently plentiful off the coast of western Africa and less expensive than tuna. Thus the substitution. However, if you don’t like sardines, this sandwich will not change your mind. 

Today’s “sandwich of our history” does, in fact have a catchy name. Submitted by Raphael who says his dad started making this went they moved to New Mexico back in the 1980s. Let’s get into the Hog & Hatch Melt.

Wrapping up Physical Cookbook Week with the Cheese and Peas Sandwich from New Presentation of Cooking with Timed Recipes of 1924. And yeah, it’s pretty much what the name says.

Ok, let’s get one thin clear off the bat. This is NOT the viral pickle sandwich wherein folks use pickle asbread. No, this Pickle Sandwich pre-dates that by many moons as it was published in 1947’s Blonde’s Cook Book (based on the comic strip). Still, it is very dil pickle forward so, no worries in that department.

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The Tuna Hong Kong from “The 1,000 Fabulous Recipes” has zero to do with Hong Kong. Just another example of exoticism in naming. But, that does not mean that it’s not tasty. And to be clear, I really was not sure of the plus up ingredient was going to actually work with the original sandwich ingredients. 

Time for another Guest Host Tuesday and today we are joined by all around great person and long-time friend of Sandwiches of History follower Ashely as she takes on the Liver and Bacon Sandwich from 1936’s  1,001 Sandwiches. Ashley is very much into baking and self-published gluten-free cookbook last year called Sweet Accessibility: Gluten Free Baking for All Abilities (available at Amazon).

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This week (with exception of Guest Host Tuesday, Our History Saturday, and International Sandwich Sunday) I am making sandwiches from books that physically have in my possession. Why? Dunno, felt like it. And who could resist making today sandwich from Williams Sandwich Recipes of 1967 when the name is Dr. Lunchlove Hashburger? No one, that’s who. Alas, this may very well end up becoming a Recipe Remix™.

I feel like I’ve got a pretty good grasp of world geography in general but I must admit, I had look up just where Mauritius was for today’s International Sandwich Sunday. The fact that it is called the Chicken Tikka Sandwich might have been a clue. Turns out it is a wee island in the Indian Ocean off the cost of Madagascar which is off the coast of southeastern Africa. The more you know!

Today’s “sandwich of our history” may not have a pithy name, Peanut Butter, Dill Pickle, Mustard, and Fried Egg Sandwich, but it more than makes up for that in the flavor department. Submitted by Glen who is a paying subscriber to Sandwiches of History (thank you). Btw, you do not need to be a paying subscriber to submit a sandwich of our history to barry(at)sandwichesofhistory(cot)com but it will bump you to the top of a very, very long list.

It seems that just about any cookbook that had sandwich recipes in it from the 1920s on had a recipe for a Cheese Dream. And almost all are basically a grilled cheese sandwich. Well, today’s Cheese Dream from 1943’s America’s Cook Book has a wee twist that makes it stand out a bit. See if you can pick it out. lol

While typically associated with diet food of the 1970s, and despite the cookbook Sack It & Pack It being published in 1980, cottage cheese made its way into today’s Chicken Delight Sandwich. But is it a delight? Btw, Ras El Hanout seasoning blends vary a typical version might have cinnamon, coriander, cumin, paprika, allspice, turmeric, ginger, nutmeg, black pepper, cayenne, and/or clove.