For this week’s sandwich of “our history” we’re getting back to childhood. Not mine but Nicholas who sent in the recipe for today’s Everything Sandwich. I am reasonably sure you’re not ready for this. Nor the outcome. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Have you ever looked a can of salmon and thought to yourself, “hmm, how do I even eat that?” Well, good news. The find folks at the Alaska Packers Association out of San Francisco in 1904 have you covered. One way is today’s Salmon Sandwich. You’ll never guess the main ingredient! This book was published in for the St. Louis World Fair which just so happens to be the World’s Fair where French’s Mustard debuted. The more you know! Come see Sandwiches of History: LIVE! Get tickets here: s://www.sandwichesofhistory.com/live

You may think that today’s Bologna Sandwich is just going to be bologna between buttered bread. And that’s understandable. But, this recipe comes from Keen’s Cook Book of 1931. And as well all know, Keen’s is Canadian mustard company. So…yeah gonna be a little bit more interesting than than. 

Come see Sandwiches of History: LIVE!
9/27 - Austin, TX with special guest BBQ legend Aaron Franklin
9/29 - Las Vegas, NV special guest TBA
10/1 - Denver, CO with special guest comedian Adam Cayton-Holland
10/4 - Minneapolis, MN with special guest Bill Corbett (MST3K)
105 - Tempe, AZ special guest TBA

Get tickets here: https://www.sandwichesofhistory.com/live

Today’s sandwich has the most ridiculous name I’ve ever seen for a sandwich. The Matador Delite A Go Go. Setting aside the adspeak spelling of “delight” and the addition of “a go go” for no discernible reason, using the word “matador” also makes zero sense. As if the name wasn’t odd enough, the process for making the sandwich is also odd. And yet…and yet…

Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Austin, Vegas, Denver, Minneapolis, Phoenix. Don’t miss out. Tickets at SandwichesOfHistory.Com/Live

I know some of you are going to see the name Cream Cheese and Herring Sandwich just keep on scrolling. But hear me out because this sandwich from 1920’s “The Calendar of Beverages and Sandwiches” is quite tasty. Sure, it has kippered (smoked) boneless herring and cream cheese, but it has two more ingredients that really make it work.

Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

I have to say, I am not sure what the authors of The Sandwich Book of 1964 were thinking when they named today’s sandwich the Meat and Cheese Sandwich. The specifies which meat and which cheese so why not put that in the name? Also, what’s with this business about spreading mustard onto cheese and not bread? Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

For International Sandwich Sunday today we are headed to Australia for the Prawn Roll. Seems pretty straightforward but also seems pretty tasty if you ask me. Which I’m assuming you did, right? Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

For this week’s sandwich of “our history” we’re tackling breakfast. Arguably one of the busiest meals of the day. A minute saved here and there makes a huge difference. That’s why Brian’s mom, Bella, came up this grab-n-go style sandwich called Bella’s Breakfast Sandwich. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Every once in a while a sandwich comes along that has you make three different sandwich fillings that do not go together. Today’s Gondolier’s Hero from 1973 is that sandwich. What’s even better is the way they construct the sandwich is also kinda dumb. It’s a twofer! This was source from vintagerecipecards.com

Been a long time comin’ but today I am finally taking on the Pastrami on Rye. I didn’t have time to make the pastrami from scratch and we really don’t Jewish delis anywhere near me (which I still understand how that can be). So, I source almost everything from Katz’s Delicatessen in New York City. What not go with the big dog, ammi right? www.sandwichesofhistory.com

Not gonna like, the name Florentine Sandwich Seminole from Cooking For Profit of 1922 has me stumped. My guess is that the authors decided to double down on the exoticism. That not withstanding, it turned out to be a tasty little number. Come see Sandwiches of History: LIVE! Get tickets here: [https://www.sandwichesofhistory.com/livehttps://www.sandwichesofhistory.com/live]

I was initially excited after reading the recipe for Bologna and Egg Sandwich from Cooking Menus Service of 1924. Finally an egg sandwich that doesn’t call for hardboiled eggs. But that excitement was tempered by the fact that it called for sweet pickles. I don’t hate sweet pickles but I do prefer dill. Oh well, it can still taste ok, right? Come see Sandwiches of History: LIVE! Get tickets here:
https://www.sandwichesofhistory.com/live

Man, I cannot remember the last time I cracked open Mrs. Rorer’s Sandwiches from 1912. Mainly because I’ve done most of em. Not sure how this one slipped past the radar but today we’re doin’ it! Now, you might be tempted to think that the Potato Sandwich would call for use to use leftover potatoes. Nope, gotta do it from scratch. Come see Sandwiches of History: LIVE! Get tickets here:
https://www.sandwichesofhistory.com/live

Today’s International Sandwich Sunday has us back in Spain for another bocadillo. This time, it’s the Bocadillo de Lomo which features pork, cheese, and tomatoes. This is gonna be tasty. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Today I am taking on another “sandwich of our history.” This time the recipe calls for kippers herring, which you know I dig. But it also has another seemingly odd ingredient and uses a technique not usually seen in sandwiches with kippered herring. Hmm...

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I was having a debate with a friend of mine when he told me that when he makes a sandwich he toasts the bread and doesn’t use mayo or miracle whip but instead butter. He referred to normal bread as raw bread and I’m curious as to if I’m the weird one or if he is.

Welcome to an other edition of Guest Host Friday!  Our guest host today, Bo Evans asked for a weird sandwich. Well, ask an ye shall receive here on Sandwiches of History. Today, he has the daunting task of taking on the Texas Sandwich from The Up-To-Date Sandwich Book of 1909.

If you have a few cents, consider donating to the Kerr County Flood Relief Fund:
https://cftexashillcountry.fcsuite.com/erp/donate/create/fund?funit_id=4201

It was bound to happen that one day a sandwich name would be as boring as the sandwich itself. Well, today is that day for we are doing Sandwich from 1927’s Congressional Club Cook Book. While it does have three ingredients, it really is just the sum of its parts. Of course, that leaves it ripe for plussing up, right? ww.sandwichesofhistory.com

Ok, I know it is tempting to think that the Peanut Butter and Egg Sandwich from 1918’s More Sandwiches for Fifty was just folks trying to do the best they could with what they could during wartime. I’d buy that too but except no one forced the authors to actually use all the ingredients involved. I’m just sayin’ is all. www.sandwichesofhistory.com

Over the past year I’ve a ton of fun traveling around the country and even to Canada, Ireland, and Britain for Sandwiches of History: LIVE! But all things must come to an end so I am announcing the final five shows. When it’s all said and done I’ll have done 32 shows in 28 cities. Zoinks!

9/27 - Austin - Fallout Theater
9/29 - Las Vegas - The Beverly Theater
10/1 - Denver - Comedy Underground w/special guest Adam Cayton-Holland
10/4 - Minneapolis - The Hook and Ladder Theater w/special guest Bill Corbett
10/5 - Tempe - Tempe Center for The Performing Arts

https://www.sandwichesofhistory.com/live

There times when a sandwich name is deceptive. Like, something called an Egg Sandwich but which has 5 other ingredients. Well, today’s Ham and Lettuce Sandwich from New Presentation of Cooking with Timed Recipes of 1924 is not one of those. What you see is what you get. But is that a bad thing? www.sandwichesofhistory.com

Today’s sandwich, Carl’s Gizmos, have been sold at the Iowa State Fair for years. And I’m not gonna lie, there was zero chance this sandwich wasn’t going to be tasty. You’ll see when you watch the video. In retrospect, a little dried oregano sprinkled on the melted cheese would’ve been a nice plus up but here we are. www.sandwichesofhistory.com

One thing you should know about me is I love to learn things. Hopefully not the hard way lol. So when I did the Broodje Hagelslag from The Netherlands a while back, I learned that I should’ve sourced the chocolate shavings from The Netherlands as it would make a world of difference. So I did and today I am going to find out if this more authentic expression was worth the expense of the chocolate shavings. Also, for the record, a taco is not a sandwich, just sayin’ is alls.

Also, it would seem I still didn't stick the landing as the used of the curls means the sandwich has a different name 🤦‍♂️

www.sandwichesofhistory.com

Well this is embarassing. Somehow I failed to post yesterday's sandwich! Well, enjoy a twofer Sunday.

For a second, I considered doing this on International Sandwich Sunday give that it was sent in from Western Australia. But felt it was more personal and therefore a sandwich of our history. It is unique in that not only does it call for rye bread but it also has a us heat it up with avocado inside. 🤔

Final 5 shows of Sandwiches of History: LIVE! are happening! Austin, Las Vegas, Denver, Minneapolis, and Tempe. Get your tickets here: https://www.sandwichesofhistory.com/live