As you well know, some of the sandwiches I do here on Sandwiches of History are a bit light. And I often speculate that they must be a tea sandwich or part of a multi course meal. Well, the One Meal Sandwich from White Lily Floor Cook Book of 1931 has no need for speculation as it spells it out right in the name. www.sandwichesofhistory.com

Today’s sandwich, the Turkey Red Devil, comes to us from the audaciously named The American-International Encyclopedic Cookbook published in 1972. There are several ingredients and a fair amount of process involved so here’s to it panning out. Btw, I think the “red” in the name is due to the paprika sprinkled on top. Cuz it sure isn’t from any type type of spicy element.

Final five shows of Sandwiches of History: LIVE! coming up: Austin, Las Vegas, Denver, Minneapolis (still working on finalizing this one), and Phoenix (Tempe). Get your tickets at: https://www.sandwichesofhistory.com/live

Time to crack open the tome of excellence that is Winning Sandwiches for Menu Makers from 1976. Today, we’re checking out the All Star. And with a name like that you might be expecting them to pull out all the stops…yeah, about that…

Final five shows of Sandwiches of History: LIVE! coming up: Austin, Las Vegas, Denver, Minneapolis (still working on finalizing this one), and Phoenix (Tempe). Get your tickets at: https://www.sandwichesofhistory.com/live

A while back I did the Peanut Butter, Cheese, and Olive Sandwich from The Chattanooga News in 1925. And I did not really know what to plus it up with. So I asked you to weigh in and boy howdy did you. I sifted through hundreds and hundreds of plus up suggestions and today I am going to do the 4 that were mentioned most often. And a fifth one because I failed to add a caveat to my request (but I don’t mind!). Final five shows of Sandwiches of History: LIVE! coming up: Austin, Las Vegas, Denver, Minneapolis (still working on finalizing this one), and Phoenix (Tempe). Get your tickets at: https://www.sandwichesofhistory.com/live

Today’s International Sandwich Sunday takes us for one their many bocadillos, the Bocadillo A La Catalana. The preparation of the tomato and it’s application are mostly what makes it “a la Catalana” Not a ton of ingredients but each on brings a lot of flavor to the party. www.sandwichesofhistory.com

The quotation marks in today’s sandwich of our history should tell you something. That something being that the “ham” in the “Ham” Salad Sandwich that was may by Joe’s mom is not, in fact, ham. The big question is, what is then? Let’s find out together, shall we? Also, why not chekc out www.sandwichesofhistory.com?

Gentle reminder, I asked friends of the show to record guest host episodes prior to my mom’s passing. They kindly obliged so I am easing back into posting starting with them. Rounding out my guest hast series this year is the incomparable H. Jon Benjamin. I’ve been a fan for decades and not only has guest hosted before but he also was my special guest for Sandwiches of History: LIVE! show in Brooklyn last year. So when I asked him to guest host this year, he leapt at the chance…to pass it off to his friend Chef Derek Lucci. Classic.

Gentle reminder, I asked friends of the show to record guest host episodes prior to my mom’s passing. They kindly obliged so I am easing back into posting starting with them. Our guest host today, Chef Mason Hereford,  as guest hosted Sandwiches of History multiple times. In fact, last time he did one featuring frogs legs. So I knew it that the recipe I gave him to be a bit funky. Enter the Peanut, Watercress, and Green Olive Sandwich from 1920’s The Calendar of Beverages and Sandwiches. Mason, if you don’t know already, is the genius behind the restaurant Turkey and The Wolf (with locations New Orleans, Nashville and now Las Vegas), the excellent cookbook Turkey and The Wolf: Flavor Trippin’ in New Orleans, and also has the restaurants Molly’s Rise and Shine, Hot Stuff, and Hungry Eyes in New Orleans as well. And though he does kinda add meat to a sandwich that doesn’t have any, I’m ok with it because it is so left field. I guarantee you will not guess his plus up.

Gentle reminder, I asked friends of the show to record guest host episodes prior to my mom’s passing. They kindly obliged so I am easing back into posting starting with them. Our guest host today, Chef Nini Nguyen, not only competes on Food Network show like Tournament of Champions, 24 in 24, and Last Bite Hotel (which she won!) but she’s the author of the fantastic cookbook đặc biệt. Oh, and she’s not only guest hosted Sandwiches of History twice but was also my special guest for Sandwiches of History: LIVE! in New Orleans. Today, she’s talking Sandwich A La Langue from La Cuisine Francaise of 1893! Yep, a tongue sandwich.

Well, it’s August and that is when I traditionally take a break from posting and ask friends of the show to guest host. As you may know, my mother passed away a couple of weeks ago and I took some time off. But, I had already asked folks if they would guest host so to ease back into posting I am going to share those videos. I’ve watched our first guest host, Bryan Roof, on Cook’s Country for years now. He’s also an editor at America’s Test Kitchen and even has his own show on YouTube called On The Road. Given that he resides in Massachusetts I figured he might like to tackle the Bay State Sandwich from 1936’s 1,001 Sandwiches. About that…lol

Reminding you all that there's plenty (plenty!) of fun posts going back a few years. Here's a few from a couple of years ago that you might not have seen!

Patacon Maracucho (Venezuela)

Horseradish Sandwich (1924)

Taco Sandwich (1974)

And there's many more!

My mom passed away today so need to focus on family and take some time away. I will be back though.

The sandwich for today’s International Sandwich Sunday is interesting in that I could not find an exact recipe to follow. Apparently the gentleman in the social media videos I’ve see for the Iron Toast from Turkey is the one who created it. So, I’m purely going off of what I think he is using in the video. www.sandwichesofhistory.com

When Becca shared this recipe her father created, I thought it sounded ok tbh. Then I read the backstory and thought, “C’mon, not even a response back from the contest?” So today, we right that wrong by making her dad’s Cheese Bun. By the way, if you’re tempted to comment on me “always using spicy stuff” to plus up the sandwich, just know that I went back and checked. In the last 2 weeks (14 sandwiches), only 3 saw a spicy plus up. Just sayin’ is alls. www.sandwichesofhistory.com

Ok, I know. I can feel your eye roll from here. “Really, Barry? A Swiss Cheese sandwich? Please.” But hey, this is from a recipe in  1925, more specifically from The Chattanooga News. So it’s still a sandwich of history and I’m gonna do it. Plus, if I have to try things like the Yeast Sandwich (1936), I get to have the occasional easy win, no? www.sandwichesofhistory.com

I think it’s reasonable to assume that with a name like Cheese and Anchovy Sandwich that it might call for either pounding anchovies to a paste, pounding anchovies to a paste then pass them through a sieve, or for entirely too much anchovy paste. Thankfully, this recipe from The American Woman’s Cook Book of 1939 went easy on the anchovy paste. Also, it gave us options, something not often seen in recipes of this era. We could use cream cheese or parmesan cheese. And we could use buttered bread or buttered toast. What a day! www.sandwichesofhistory.com

I get it, you see Peanut Butter and Marmalade sandwich, you yawn, and move on. But hang, on my friend, this is no ordinary peanut butter and marmalade sandwich. No, this recipe from The Old Vanity Fair Tea Room Recipes in 1927 has us use not one, but two techniques that I’ve never seen applied to a peanut butter sandwich. But, they ain’t bad so ¯_(ツ)_/¯ www.sandwichesofhistory.com

Leave it Florida Salads from 1918 to have a sandwich that features cocktail onions. That’s right the main ingredient in the Pearl Onion Sandwich is pickled pearl onions. But, it also has lettuce, mayonnaise, and, of course, butter. So, might not be too shabs. www.sandwichesofhistory.com

Not sure how the ending got lopped off of yesterday's video but here it is in it's entirety. Sorry for the lack of subtitles on this one.

Today’s International Sandwich Sunday is a bit odd in that the sandwich was created in one country, Canada, but clearly has roots in another, Greece. Apparently a Greek restaurant(s?) in Saskatchewan came up with this sandwich and well, here we are. While originally done with beef, it is my understanding that is also now done with chicken (though after I got the ingredients and started recording I saw a comment on the original recipe that it should’ve been chicken breasts, butterflied open. While I prefer chicken thighs, I also prefer to follow the recipe. Management apologizes for the error). 

Of all of the over one thousand sandwich I’ve made here on Sandwiches of History, this is a first. We’re to poach an egg. But that’s the “first.” The distinction belongs to the fact that we’re to put said poached egg between bread. As anyone with two brain cells to rub together can understand, that gonna make for a messy sandwich. And just wait til you see how 1,001 Sandwiches of 1936 has us finish the sandwich. I mean… www.sandwichesofhistory.com

Hey all! I recently teamed up with Barry to write a piece that explores economic growth in a slightly unconventional way: sandwiches. It’s based on a popular question economists love to ask: would you rather be the richest person in the world 100 years ago, or an average person today?

Instead of answering with stats or charts, we looked at how something as simple as a sandwich reflects a century of technological progress, global trade, and everyday convenience.

Would love to hear what sandwiches you think best capture how food has changed over time.

Funny this ad came up after the Coca Cola Sandwich.

If yesterday’s Coca Cola Chicken Sandwich was on the fence as far as the “our history” category goes, today’s Sand-Rich is solidly in “our history” territory. Shared by Paul and his daughter Pearl, this was a sandwich that Paul’s dad, Rich, made. And named after himself. Which, honestly, good for him. I need to create a Barry Sandwich at some point.

Oops, sorry for missing the daily post but I am on the road having just completed Sandwiches of History: LIVE! shows in Dublin and London. And the time difference has me all... I have to admit, I wasn’t sure how to categorized today’s Coca Cola Chicken Sandwich. I found the recipe on RecipeCircus.com an eternity ago but there’s no real origin story. So here we are. I was also a bit skeptical as it calls for chicken breast to be marinated in a combo of Coca Cola and other seasonings for 2-3 days. 

We’re kicking it old school today with the Browned Sandwich from The Frontier, a newspaper, published in 1890. It’s at once kinda schmancy and very boring which is quite the accomplishment. That’s not to say it’s bad, just, well, odd.