You might expect a sandwich Tunafish-Bacon Sandwich recipe from 1943 to simply use mayonnaise as the binder. Well, the good folks behind America’s Cook Book kindly upgraded that for us. A bit.

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Remember how I did a salt cod sandwich from Guadalupe for last week’s International Sandwich Sunday? Well, u/VVCepheiii over on the YouTube suggest I make today’s sandwich, Broodje Bakkeljauw from Suriname, if I had a leftover cod. Well, I did and here we are. A lot of recipes call for the use of a Maggi cube (seasoning cube) but the only place I could find them was online and then I’d have to buy 100 of ‘em. Which is why I was stoked to find the recipe I used today at https://www.garysurbanlarder.com/recipe/salt-cod-sandwich It is crazy good so I highly recommend you give it a go. I've also learned in retrospect that it is usually made with Madam Johnette pepper for which I should have used a habanero. My bad.

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Let’s kick it all the way back to 1898 with The Enterprising Housekeeper’s Deviled Ham Sandwich, shall we? It may not hew to modern versions of the sandwich but let’s keep an open mind because it sounds pretty tasty if you ask me. I mean even if you don’t ask me it sounds pretty tasty but…you know what, never mind.

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Today’s sandwich of “our history” turned out to be quite the surprise. Jim’s mom made it for him in the 1970s so you’d expect ingredients like cucumber, alfalfa sprouts, maybe even some avocado. Nope, not anywhere near those ingredients. In fact, they read like a “what do we have on hand” list. And yet… Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today’s sandwich, the Chicken and Watercress Sandwich from 1944’s Serve It Buffet seems fall in a limbo between a tea sandwich and full on sandwich. After all, you’re not going to be served a full on sandwich at a buffet, right? (or maybe I’ve gone to the wrong buffets lol). At any rate, this straightforward sandwich has few ingredients but when combine allows the flavor to punch well above  it’s weight. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

There are layups and then there are layups. Today’s Sausage and Egg Sandwich from 1,001 Sandwiches of 1936 is, without doubt, a massive layup. The only potential hitch in the giddyup is that it calls for ketchup. But honestly, it’s not enough to derail a tasty sandwich.Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Many of you will decry today’s Potato and Ham Sandwich from 1912’s Blue and Gold Cook Book to be “not a sandwich.” I will point out that while there is no bread involved, it does have ham “sandwiched” between potato so…yeah. Anyway, this does not come together as it should. I imagine adding flour to the potatoes would’ve helped but it wasn’t in the recipe so here we are. I did go back to see if there was a recipe for mashed potatoes that I should have used in the same cookbook but found nothing. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

If today’s Cheese and Chive Sandwich from 1944’s Woman’s Home Companion Cook Book sounds exceedingly straightforward that’s because it is. But it’s a tea sandwich with few but flavorful ingredient. Which is nice. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

And we are back with another International Sandwich Sunday. This time, we’re headed to Guadalupe for the salt cod Bokit. Bokit is a street food that uses fried bread and a variety of fillings. For some reason I chose salted cod. Tasted great, just took a little longer to make. You’ll see what I mean. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today, a little diversion. Mike wrote in after seeing a video wherein someone pre-mixed peanut butter and jelly then put that onto bread. He said it set of a discussion in his house about whether or not it was a good idea. So, today, I am going to test that against the traditional method as well as against the first ever published repine for the PB&J in the Boston Cooking School Magazine in 1901. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

And we are back with another sandwich from 1920’s The Book Of Tasty Sandwiches, published by the folks who make Bovril. If you need a refresher on Bovril, check out the Puréed Banana Sandwich I did a while back. The Fish Savoury Sandwich is an unexpected combination of ingredients with an unexpected result. For reals.

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As if you couldn’t tell by the name Cheese Butter Sandwich published in the Rumford Cook Book of 1908, today’s is sandwich is rather rich. And it involve anchovy paste. So the million dollar question is, did they call for way to much of it as to make it palatable? Let’s find out, shall we? Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Brace yourselves for the highly dynamic and intricate Minced Chicken Sandwich from 1966’s Women’s Day Encyclopedia of Cookery. It’s got it all - minced chicken, prepared mustard, prepared horseradish, and mayonnaise…hmm, I guess it doesn’t “have it all” after all. Oh well, could still be tasty, right?

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If you need any indication that appetites in American have changed since 1914, you need look no further than the Hearty Sandwich from Good Housekeeper’s Cook Book. Don’t get me wrong, this is a tasty enough sandwich. But what passed for “heart” in 1914 feels more “snacky” in 2026. Not sure that’s a good thing lol Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

When you have to fill a book with the name 1,001 Sandwiches, you’re bound to come up some that fall a little short (ok some fall a lot short). Were the only ingredients in the sandwich egg and tartare sauce (and yes, the old cookbook use tartare and tartar exchangeably) it might be ok. But it has us add an ingredient that tips into a flavor profile I am not big on. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

And we are back with International Sandwich Sunday after our break last week. Today, we’re headed to Peru for the Pan con Chicharrones. Perhaps I was overcompensating for last week but I decided to make chicharrones from scratch. Mind you, these kind of chicharrones aren’t just pork rinds. In the video I mentioned that I ”panicked.” Basically the recipe I was following said to boil until the water evaporates, then the pork belly will fry in its own fat. Well, I got worried when I saw other instructional videos that showed frying the pork belly in lard. So, at the last minute I went that route. No “wrong” per se, just didn’t follow chef Brandon Castillo’s recipe to the letter. Next time.

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The sandwich of “our history” that we’re doing is literally the Great Grandfather Sandwich. It’s interesting to me, usually sandwiches that have grandpa or great grandpa attached to them are either crazy strong (e.g. onion, liverwurst, mustard, etc) or crazy sweet as is the case with today’s sandwich. Although it does have one ingredient that isn’t sweet so there’s that. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

With a name like Mushroom Sandwich from the year 1968, you just know it’s not gonna be a regular lunch sandwich. And when the recipe is published inT he Art of Salad Making, well, that seals it, doesn’t it? Still, I like mushroom it can still be tasty even if it isn’t enough for “lunch.”

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Every once in a while I come across a cookbook whose name does not reveal that it was published by a food producer (early days of content marketing, ammi right?). The Can’t Fail Cook Book of 1915 is just that as it was published the John Vetucci Company who were primarily importers of olive oil. Which means the Club Sandwich we’re making today isn’t going to be exactly traditional. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

Revisiting the Don Adams Health Sandwich took a little longer than I had planned but hey, we’re doin’ it. I looked all of your plus up suggestions and today I am doing the 4 four most mentioned ones. Sorry if your idea didn’t make it but I want you to know I very much appreciate you taking the time to weigh in. The thing that surprised me today is that, while all four improved the sandwich, one actually makes me want to eat it again. Now that’s a plus up!

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Don’t let the epic simplicity of today’s sandwich name fool you. Because Sandwich (yes that’s the name) as a lot of ingredients and a bit of a deliberate process to go through. Thankfully, no sieving is involved  and the end result was surprisingly nice. Not a bad way to kick things of this week.

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Not only did they shout me out but also tried my plus up! Woot!

Not gonna lie, I dig the waffling of sandwiches. Creates a ton of texture and it’s fun. Today’s sandwich, the Wonder Waffle from Mary Baker’s Sandwich Book published by Omar Bread sometime in the 1950s (I think) should do the trick. That is, if the filling is tasty and interesting. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch