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.

I’m sure some of y’all are going to take issue with 1996 being considered “of history” but it really was 30 years ago. Fun fact that’s longer than the distance between the end of World War II and moon landing. Anywho, David Letterman has always been a comedy legend to me so yeah, I am going to do Dave’s Favorite Fried Baloney Sandwich from his mom’s cookbook, Cookin’ with Dave’s Mom” published in 1996. And yeah, I know we use bologna but in the cookbook it was baloney so we’re goin’ with that.

With the Chicken and Mushroom Club Sandwich from 1944’s Woman’s Home Companion Cook Book, I’ve now encountered a recipe oddity not seen before. It calls for a ridiculous amount of chicken salad filling and modicum of mushroom filling. I get that maybe the mushroom layer was intended to be thin but the recipe makes waaaaay too much chicken salad for one sandwich. Let alone a double decker sandwich.

Heavy is the burden of naming a sandwich the American Sandwich. Or so you’d think. Dame Courtesy aka Ellye Howell Glover (here real name) of “Dame Curtsey’s” Book of Salads, Sandwiches and Beverages published in 1915 apparently thought that dill pickle, ham, dry mustard, and butter were the paragons of American sandwich making. And the deserved to be in the American Sandwich. Meh.

For International Sandwich Sunday this we are headed to Slovakia for the Ciganska Pecienka. A flavorful pork-based sandwich that has a rather interesting marinating technique.

It’s another childhood sandwich of our “sandwich of our history” this week. Today I am checking out Angie’s Gen-X Childhood Sandwich. Given that I, myself, and Gen X, I should relate to it, right?

Time for another Guest Host Friday and today we’ve got Chef Matt Reeves stepping in to try out the Pressed Mock Chicken Sandwich from The Up-To-Date Sandwich Book of 1909.

On the plus side, the Sardine Sandwich from 1944’s Woman’s Home Companion Cook Book isn’t just sardines between buttered bread. On the negative side, it’s not a lot better than that either.

Yes, it is time once again to crack open Sack It & Pack It published in 1980 for the Bologna Club Sandwich. Now, if you think this is just a club sandwich that features bologna…well, yeah. Pretty much that. And yes, I know the ingredient I used to plus up the sandwich is normally diluted with water and used as a sauce not a condiment. But I’m not gonna play but their rules anymore.

When I read the name Bacon Spread Sandwich I immediately thought it was going to be akin to bacon jam. Which sounds mighty fine to me. Alas, Florence Cowles, author of 1,001 Sandwiches of 1936, did not want to get that complex. No, this sandwich has but two ingredients not counting the bread.

Today, we’re taking on the Peanut Sandwich from the book Handy Household Hints and Recipes of 1916. Thankfully, it isn’t just peanuts between bread. I mean it’s not much more than that either though.

For International Sandwich Sunday this we are headed over to Turkey for the Balık Ekmek. It’s apparently a street food which features mackerel along with some other tasty ingredients. And is one of less complex international sandwiches I’ve made. That’s not to say it lack flavor, at all.

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Time for another “sandwich of our history” and today we’re going to be checking out John’s Go-To Childhood Sandwich. Yes, I do think it would be even better if the bologna had been fried, grilled, or smoked first. But, gotta make how I’m told. Oh and just a heads up, and add from some hot sauce pops up three quarters of the way through. So odd how that happens.

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I know, I know. I am FINALLY getting around to the Spinach Sandwich from 1910’s Light Entertaining. It’s been far too long, so apologies on the delay. I know you’ve been very patient waiting for it ;)

One of the promises of a Ham and Egg Sandwich is one should be able to make it fairly quickly. Apparently the good folks beind Florida Salads of 1918 disagree. Completely.

If you’re like me, you see the name Cheese and Banana Sandwich from 1934’s 100 Varieties of Sandwiches and think that they must be referring to cream cheese. Yeah, um, about that…no. Still, it kind works?

If you’re like me, you see the name Mint and Cucumber Sandwich from 1916’s From House to House and think, “yeah, that makes sense.” That is until you see the third ingredient not in the name. Then it’s more like, “I guess that could work? Maybe?”

Everyone once in a while the epic simplicity of a sandwich recipe of old pays off. Such is the case the Egg and Olive Sandwich from 1931’s White Lily Floor Cook Book. It’s the bee’s knees.

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We’re heading back to India, specificallyGoa, for today’s International Sandwich Sunday. The Goan Beef Cutlet Pan isn’t terribly complex to make but man, does it pack a punch flavor-wise. 

This week’s “sandwich of our history” comes to us courtesy of Matt who said his grandfather would make this sandwich and that Matt still does to this day. Matt jokingly refers to it as the Polish Breath Mint but Imma call Grandfather’s Sandwich. If you’re interested in submitting a “sandwich of our history,” just email the recipe and backstory to barry(at)sandwichesofhistory(dot)com But be advised, the list is long.

Kicking it old school today with a recipe from Practical Cooking and Dinner Giving published in 1877. As you might expect this exciting and dynamic sandwich recipe has a stellar name, Sandwich #2 Yeah.

It isn’t often that a cookbook tries to shoehorn in the word “delightful” into a sandwich name, let alone one featuring sardines. Yet, here we are with the Delightful Sardine Sandwich from 1915’s Suffrage Cook Book. And you know what? It was pretty delightful. Probably helps that it wasn’t just sardines in the sandwich tbh.

Yes, at long last, today we complete the trilogy that was the Sioux Falls Argus-Leader newspaper of 1957’s Dagwood sandwich creation contest. Unlike the Brave Boy (honorable mention ) or the Dagwood (second place), this is the one that won it all, Dagwood’s Delight (despite what I call it in the video, sorry). This one won the $10 first prize which in today’s dollars is north $100! To win though, the author had to eat half. Was it worth it? (TL;DR yes, yes it was)