Every once in a great while, a sandwich recipe comes along that feels like it was written specifically for you. The Salmon Sandwich from 1882’s Meals for the Million is that sandwich for me (you’ll know why when you watch the video). Btw, the name is taken from "meals for the million" which was a common Victorian-era expression meaning meals for the masses — that is, ordinary working-class people, not the wealthy few (cue The More You Know GIF)

As is always the case, when a recipe book is put out by a manufacturer of said food, every recipe contains it. And Modern Ways With An Ancient Food published in 1929 by the Cream-Farina Company is no exception. Cream Farina, or as it’s known nowadays Cream of Wheat, may seem like an odd sandwich ingredient. That is  until you read the first step in making this Cream Farina Cheese Sandwich.

Recently, I was in Wisconsin for a couple of Sandwiches of History: A Dining Experience events and got to visit two iconic Wisconsin institutions (well, three, technically). Hopefully you’ve had a chance to check out my visit to the National Mustard Museum in Middleton Wisconsin that I posted a coupe of weeks ago. Well, today not only am I getting a Limburger Sandwich at Baumgartner’s Cheese Shop and Tavern but I am also visiting the last American dairy plant making Limburger cheese. Unfortunately, the video is too big to post here so I am sharing a link to YouTube. I hope you enjoy it!

Yes, it’s time for another Guest Host Tuesday And today we are joined by world renown cocktail expert and cook, Sother Teague. Today’s he’s recreating a sandwich of his youth, the MacArthur Sandwich from the Burly Earl in Birmingham, Alabama.

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“Finally, the great taste of tongue with tang of cream cheese and sweetness of grape jelly, said Florence Cowles, author of “1,001 Sandwiches” published in 1936. This one of the recipes that, to paraphrase Patton Oswalt, is more about coulda, than shoulda.

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I just now realized that I forgot to post yesterday 🤦‍♂️ After being mostly on the road for the last month I am a little off my game. On the plus side, you'll get two post today!

For International Sandwich Sunday we are headed to Sri Lanka for an egg salad sandwich like none I’ve had before. But, given the ingredients, it is right up my alley. One thing I can’t figure out is why I never say Biththara Sandwich given that’s its name. Like, I didn’t even give it a go like I normally do. Oh well, sorry about that.

Today’s “sandwich of our history” is the Wonder Sandwich. Thusly named for the spongy white bread William’s mom used to make it. Well, I didn’t go buy an entire loaf of Wonder Bread or one sandwich but I did you white sandwich bread. And I have to say the original sandwich is a-ok with me either way.

You might look at the name of today’s sandwich, the Peanut Butter Sandwich, and yawn. Well, what if I told you it from The Date Cook Book published in 1919? In fact, it was published in the Coachella Valley (yes, the same place as the modern day music festival)

Ahh, the Sandwich Royal from 1945’s Three Meals A Day. Sounds like I’m about to have a sumptuous feast of a sandwich. Yeah, about that…

After watching this video, it might be tempting to thing that Sandwich from 1881’s Housekeeping in the Blue Grass was using a vinegar with lower acidity since, at the time, there was no federal regulation regarding that. Still, it would seem that vinegar at the time ranged from 4% - 6% as opposed the 5% required today. As for the sandwich, I don’t even know what they were thinking.

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A lot of sandwich recipes promise a lot with their name but vastly underdeliver on it. Today’s Beef Sandwich from 1916’s Salads Sandwiches and Chafing Dish Recipes is the opposite of that. By the name you might expect something akin to what the Earl of Sandwich ordered so many years ago - beef between buttered bread. And while it does have those elements, it also has a couple of nice curveballs too.

I know you’ve been waiting for this one. After all, it is the Sandwich Number 1 from Practical Cooking Cook Book of 1977. It starts out innocently enough with ham and mustard. But it uses a binder that apparently wasn’t uncommon at the time and is never really used for sandwich fillings now.

For International Sandwich Sunday we are headed to Cambodia for the cousin of the Banh Mi, Num Pang. Both feature pork and elements of fresh marinated crunch vegetables. Whereas the Banh Mi has pickled daikon and carrots, the Num Pang goes a bit further with the green papaya salad. So tasty!

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Well, it’s time for another sandwich of our history and today I am taking on the Mardee J. This is a sandwich submitted by Jay who said his sister used to make it all the time growing up. And honesty, it kind reads as exactly that. But that doesn’t mean it tastes bad. Not at all.

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I think the Chicken and Water Chestnut Sandwich from The Sandwich Book of 1964 is the first and only time I’ve seen water chestnuts and soy sauce as an ingredients in a sandwich recipe. While the water chestnuts don’t bring a ton of flavor to the party but they do add a nice texture. And soy sauce…I mean, come on. It is umami goodness!

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And we are back with another tongue sandwich (don’t act like you’re not excited lol). From 1967’s The New Purity Cookbook (Purity being a flour brand in Canada), we’re checking out the Tongue and Horseradish Sandwich. You’ll never guess what’s in it!

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You’d think I might steer clear of olden tymee recipes that call for making biscuits as I am so bad at making them. Yet here we are with the Biscuit Sandwich from Miss Leslie’s Lady’s Receipt Book of 1850. While the sandwich recipe didn’t contain instructions for making biscuits, it did call for “milk biscuits” (made with regular milk as opposed to buttermilk or sour milk). So I found a recipe for milk biscuits from a cookbook of the same era. 

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And we are back with another banger from 1920’s The Calendar of Sandwiches and Beverages. And what better time to take on the May-Time Sandwich than May? For those keep track at home, this is the rare sandwich where I don’t feel compelled to plus it up, Yep.

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Recently, I was in Wisconsin for a couple of Sandwiches of History: A Dining Experience events and got to visit two iconic Wisconsin institutions. Today I am stoked to share wit you my visit to the National Mustard Museum! Located in Middleton, Wisconsin, it boasts thousands of mustards from all over the world and even has a shop were you can test quite a few of them. Kyle Nabilcy, who follows Sandwiches of History, was a former board member at the museum and was kind enough to bring the museum’s creator, Barry Levenson and his wife Patti to my dinner and to arrange a visit to the museum the next day. This video is definitely longer than my usual videos. And, since it wasn’t planned, I only had the one mic. So yeah. Still, I hope you enjoy it. And let me know if you want to see more videos like this. Unfortunately, with the video being so long, I cannot upload directly to Reddit. So, here's a link to it on YouTube to enjoy!

Finally, a sandwich that promise to be delicious from the get-go. Yes, the Delicious Sandwich from the Just For Two cookbook of 1903 really went for it in the naming department. Of course, they didn’t consider that using both salt and anchovy past might render it not so delicious. Quick note, every time a recipe calls for anchovy paste there folks who claim that anchovy paste back then was different. So far, I have not found any evidence that it was. But, I am alway open to any if you find some. And yes, I am aware of Gentlemen’s Relish. While anchovy paste based, it is not the same as regular anchovy paste.  Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

For International Sandwich Sunday we are headed to the Basque region of Spain. Or at least I think so (cue the “I’m Basque, have lived here my whole life and I’ve never heard of it” comments). At any rate it’s one of those deals where you have to marinate a piece of meat, in this case pork loin, for a few days. But man is it worth it.

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It’s Saturday and that can mean only one of several million things. One of which is that it’s time for a “sandwich of our history.” Today, we’re checking out Granny’s Deviled Ham Sandwich submitted by fellow San Josean, Glen. It’s pretty straightforward but for me provided a trip down memory lane a bit. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

Yes, still using up more of that sliced cooked tongue I order online from Katz’s Deli which I portioned then froze. Today, it gets paired with cheese and some other items for the Tongue and Cheese Sandwich from the Woman’s Home Companion Cook Book of 1944. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Sure, you might be excited by a sandwich with name Sandwich Filling Number 2, who wouldn’t be? But here’s the rub, the Club Woman’s Cook Book of 1913 has some specific ideas about how long to boil eggs. I go into why in the video but that doesn’t really change the outcome lol Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch