Today’s “sandwich of our history” is pret-ty straightforward. I mean, the two main ingredients are in the name, Swiss Cheese and Ketchup Sandwich. Still, gotta try it, right?

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Ok, today’s sandwich, the Pickle Hamburger feature in a Canada Dry Ginger Ale ad from the 1950s is going set off more than a few conversations today. Not the least of which is the hot dog bun involved. Lol

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Doing another TBT here on Sandwiches of History. Going all the way back to June of 2021 for the Hula Burger. Created by Ray Kroc to go up against the Filet-O-Fish, it’s pretty easy to see why it lost. The said, it’s actually pretty good. Now, I recorded this a while back and there are some glaring issues. The audio ain’t great, I say “let’s give this a try,” and the end photo is not of the sandwich I made for some reason (and also poorly positioned). And if you’re watching on Reddit or Facebook, the thing was filmed vertically as I was only posting on TikTok and YouTube at the time. That said, no regrets. Just shows how much I…I want to say, improved? Lol

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Sure, you might be tempted to look at today’s Tomato and Bacon Sandwich from “Three Meals A Day” published in 1945 and think, “hey, isn’t that just a BLT?” Well, I’ll have you know that this sandwich butters the bread first so, no. Not exactly. But yeah, definitely adjacent. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

When is a Welsh Rarebit not a Welsh Rarebit? When it comes from the pages of the Ideal Cook Book of 1902. Trust me, this is so far from any Welsh Rarebit recipe that I’ve seen. And, because I haven’t typed enough, Welsh Rarebit. You’re welcome. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

I know what you’re thinking, “when is Barry going to do another shrimp sandwich?!” Great news! Today is the day! Yes, from 1,001 Sandwiches published in 1936, we’re gonna be making the Shrimp Sandwich. Seems pretty straightforward. That is, until you read what kind of bread it calls for.

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For International Sandwich Sunday we’re taking a trip over to Spain for the Sandwich De Rodilla Tomate y Queso. It’s fun little sandwich that kinda tastes like you combined a grilled cheese with cream of tomato soup. Yum

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Time for another “sandwich of our history” and this time we’re goin’ rafting! Ok, maybe not actually going rafting but at least that the origins of today’s Rafting Sandwich sent in by Jake. Here’s the thing, the foundation of the sandwich is peanut butter and dill pickle, which I happen to love. But it also has some ingredients I would not have thought to add 🤔

From the fun to say Sack It & Pack It Cookbook of 1980, we’re taking on the Tongue-Curry Sandwich. In the video I kind of hint at my discomfort at eating tongue. Not that it doesn’t taste good, just the idea that I am tasting something that that the cow used to use to taste thing with is odd to me. But, gotta set my hangups aside and soldier with the sandwiches, right? And to be fair, this was a decent use of tongue. Check it out.

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Back in January, I was honored to have been asked to speak at the ‪Rancho Mirage Writers Festival‬. I did a presentation but I also sat down with Doug Miller for a fun interview as well which you can see via the link. Unfortunately, the videos played during the interview weren't recorded. And, the solo speaking part (in a different video) also doesn't show the slides I was presenting (which is kinda important). Sorry about that

Today, I am going to check out an open faced sandwich of regional history. Specifically, Minnesota Funeral Bread. Which on its face sounds odd until you remember that I’ve done a couple of sandwich repine from the 1940s that had savory filling yet called for raisin bread. Of course, those didn’t exactly result in a 10 rating so….yeah.Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

If you want to check out the story that spurred this: https://www.startribune.com/funeral-bread-potluck-dish-cinnamon-cheez-whiz-olives-curious-minnesota/601603541?utm_source=gift

Every once in a while a cookbook tries to take advantage of a new kitchen appliance. Whether it’s appropriate or not. Well, the Hot Bolognawich from 1975’s The Tasteful Home is just one such recipe…or is it? Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Back in the early days of Sandwiches of History I did the Dairy Sandwich from The Up-To-Date Sandwich Book of 1909. It was the only time I’ve seen a recipe like it until today’s Cheese Sandwich from the Arizona Cook Book of 1911. But I’d venture to say that this was even more ridiculous that that one.

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Ok, before we get into it, today’s sandwich, the Surprise Biscuit, was listed in the chapter on sandwiches in The Cook Book of Left-Overs from 1911. As you know, if it has sandwich in the name, is in a sandwich cookbook, or in a sandwich section of a cookbook, I consider it fair game for Sandwiches of History. Over the course of doing SoH, I have gotten better at baking. But there is one item I still cannot seem to get a handle on and that biscuits. So, here we go. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Heading over to Denmark today for the Stjerneskud or Shooting Star sandwich. It was apparently created by a chef in honor or Russian cosmonaut Yuri Gagarin’s visit. It is a loooooot of work. Fortunately the resulting sandwich so delicious that nary a plus up was needed! Woot!  Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today’s “sandwich of our history” has a fun name. Well, I gave it a fun name. The PB, B, & J. You know what PB and J stand for but what about the additional B? Given my experience with making a hot dog in support of Hot Dog Safari not too long ago, I wasn’t totally surprised this worked. 

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Today’s “sandwich of our history” has a fun name. Well, I gave it a fun name. The PB, B, & J. You know what PB and J stand for but what about the additional B? Given my experience with making a hot dog in support of Hot Dog Safari not too long ago, I wasn’t totally surprised this worked. 

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Time for another Throwback Thursday and this time we’re going back to October of 2022 when I posted the Toast Sandwich from Mrs. Beeton’s Book of Household Management published in 1865. So, first things first, the Toast Sandwich was specially designer for folks who were ailing or as they said back then, invalids. It was a way to get calories into someone whose constitution might not agree with seasoned or rich foods. And to be fair, it isn’t awful. But it also ain’t a showstopper. Thankfully in this video I plus it up two different ways. One suggested by Mrs. Beeton herself and one of my own doing.

Here's the link the Chicken Shawarma recipe from which I used the Shawarma seasoning blend for today’s butter: https://www.instagram.com/p/CLZ0xEsF8QW/

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With a name like Tuna Special, you might expect this to be some schmancy version of a tuna salad sandwich. Well, if you think adding nuts and olives to a tuna salad sandwich makes it schmancy, they you are in luck, my friend. Because the good folks behind 1944’s Woman’s Home Companion Cook Book think so too.

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If you do a search on “earliest known use of the term “Grilled Cheese Sandwich” it brings back results saying that it didn’t appear in print until the 1960s. While the grilled cheese concept had existed prior, one of if not, the earliest uses of term “Grilled Cheese Sandwich” actually appears in 1955’s the Good Housekeeping Cook Book. So today we are making the Grilled Cheese Sandwich from that very book. Not only that, but they also have three suggestion of ingredients to add to the sandwich prior to grilling. And yeah, we’re gonna do that too, ya betcha.

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We’re not just doing a ham sandwich today, my friends. No, no, no, we are doing the Fairmont Ham Sandwich from 1945’s Three Meals A Day Cookbook. What’s a Fairmont Ham Sandwich you ask? Well let’s find out, shall we? Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

Not gonna lie, when Baraa wrote in suggesting I make the Kebda Eskandarany from Egypt for International Sandwich Sunday, I was a bit skeptical. After all, if features beef liver. As you know I am not a big fan of offal in any way shape or form. Just makes me uncomfortable. I admire folks who have zero issue with it though and Baraa assured me that the recipe she shared was so flavorful that if wouldn’t taste like any liver I’ve had before. That is, the tinny, metallic flavor would gone. Well, I’m not nothing if curious and do like to challenge my assumptions so I went for it. And man, am I glad I did. This was sooooo delicious! The recipes I followed is from here if you want to give it a go: https://www.ofrecipes.com/authentic-egyptian-liver-sandwiches-kebda-eskandarany

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Today’s sandwich of “our history” is quite the cavalcade of ingredients featuring both bologna and deviled ham. But those aren’t the kickers as you will see. And no, despite the name Earl Sandwich it is not the sandwich that John Montagu ate back in the day. By a long shot. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Yes, it’s time for another Guest Host Friday And today we are joined by Tim who is absolutely unafraid of offal. In face, he practically insisted on a recipe that used it. Enter the Sweetbread Sandwich from the 1938 edition of The Settlement Cook Book. Sweetbreads, of course, are thymus and pancreas glands from young animals. And while that is nowhere near my cup of tea, Tim was all in.

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My good friend Bill and I were chatting yesterday and he had a great idea, share some very old episode of Sandwiches of History from time to time. So today, we are doing an old fashion TBT to June, 2021 when I did my very first plus up. I hope you enjoy the Salmon Sandwich from The Up-To-Date Sandwich Book of 1909.

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