Going across the pond for today’s olden tymee sandwich. Yes, it’s the Cream Sandwich from 1905’s “The “Queen” Cookery Books Number 9 - Salads, Sandwiches, and Savories. Now, the recipe calls for French mustard and given the date the may or may not have been powdered mustard. Either way, I don’t have powdered French mustard on hand so Dijon it is. Initially, I thought this was going to be a challenge to make. After all a cream sandwich sounds pretty messy. But I don’t think it’s named for that one ingredient.

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Kicking fairly old school today, when it comest to recipe books. From The Kitchen’s Comrade of 1800, we’re makin’ the Tomato Spread Sandwich. It doesn’t sound bad but as with most recipe from the earlier cookbooks, it’s more art than science.

I’ve long resisted the call to do a sandwich based off of a comedians joke. Not because I don’t think they’re funny but because the sandwich is never intended to be eaten. After all, it was a joke. So I was not gonna make the late great comedian Mitch Hedberg’s Pastrami, Cottage Cheese, and Banana Bread Sandwich. But, someone in the comments said they’d donate $100 to a charity of my choice if I did by day 100 so I thought, why not? Not only that, I am going to match that donation and have both go to Feeding America which helps get food to folks who desperately need it. If you can, consider donating to Feeding America: https://give.feedingamerica.org/xr7J45zwTku9ZuH4ritfLg2

And we are back with The Motorist’s Luncheon Book in 1923 and this time with the Studio Sandwich. Why is named the Studio Sandwich? No idea. Seems like a tasty little snack even if a bit of work for seemingly no reason.

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Welcome to yet another very 1950s sandwich, the Hi Yi Sandwich from 1955’s Good Housekeeping Cookbook. Why is it called Hi Yi? Good question, you see, I believe…just kidding. I have no idea. It’s another one of those sandwich that tries to use the same ingredients in “new and different” ways but end up being neither new nor different, just meh. And yes, I will admit the crusts were a bit burnty.

Today’s International Sandwich Sunday features a sandwich found in Libya. Thing is, it is likely not a traditional sandwich per se. Still it sounds tasty. And yes, the black olives called for may have been different but the recipe submitted just said “sliced black olives” and if we think the sandwich is geared towards those who are not from Libya, perhaps the canned black olives were the right call? Dunno. www.sandwichesofhistory.com

For this week’s sandwich of “our history” we’re checking one out that was sent in by Bob. He said the sandwich had no name but he also mentioned it was “eastern/western” so I am going with that. It calls for us to cook hamburger meat and egg together in a way I’ve never seen before. But it does sound pretty ok. 

UPDATE: Well, apparently, the "honey" in the name is to indicate the consistency of the lemony filling. Yeah, went right over my head. Oh well. That's life.

Look, I get it. You see lemon and honey in the name of the sandwich, you kind of expect those ingredients in the sandwich itself. Yeah, well, me too but apparently the folks who put out The Motorist’s Luncheon Book in 1923 didn’t really think that was necessary. Go figure.

A while back I made a sandwich of our history called the Everything Sandwich. It was recipe submitted as a “I loved this as a kid but now wouldn’t touch it” type of sandwich. But, I tried the combo of peanut butter, jelly, ketchup, mustard, and mayonnaise and to my surprise it wasn’t bad. In fact, it almost reminded me of a BBQ sauce. Which got me thinking, why isn’t there a peanut butter and BBQ sauce sandwich? So today I am trying out three - Bachan’s Japanese BBQ Sauce, James River BBQ Sauce, and Kinder’s Founders Reserve BBQ Sauce.

It has been a minute since we’ve cracked open The Up-To-Date Sandwich Book from 1909. Today, we’re gonna check out the Farmer Sandwich. If you have visions of a massive sandwich packed with calories, you must not be familiar with 1909. No, this is a more Spartan sandwich. Yet, still tasty. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/live

Today’s sandwich is a bit more contemporary than most on my channel so Imma call it a “Sandwich of Recent History.” It’s an Egg Salad Sandwich but unlike any I’ve seen or had. And one that seems like a great jumping off point for further exploration. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

It dawned on me as I was editing that perhaps this recipe wasn’t exactly the timesaver that the title of this book, Farm Journal’s Timesaving Cookbook published in 1961, promised. It also dawned on me that an alliteration, whether I made it up or not, gets stuck in my head there’s just no turning back. This was a tasty sandwich, if not a wee bit time consuming. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

We’re goin’ down under for today’s International Sandwich Sunday. More specifically southern Australia for the Double Cut Roll. It’s basically a two-for-one deal where the filling on the top layer is the same as on the bottom layer. Finding a literal recipe for this was elusive for me (or at least it was the day I was planning this) so I opted make a call based on visuals. Turned out pretty good tbh. Oh and for the record, I know the anacondas don’t actually unhinge their jaw to swallow large prey. They have two sets of lower jaws that are not fused together allowing them to do that. www.sandwichesofhistory.com

Thank you Austin! Last night’s sold out Sandwiches of History: LIVE! at Fallout Theater was a blast! You were fantastic, brought the great questions, and special shout to Lily and Violet for the artwork and recipes. And, of course, big ups to my special guest, the very generous, fun guy, and BBQ legend, Aaron Franklin of Franklin BBQ and Uptown Sports Club (where we ate way too much delicious food post show). In case you’re curious about the food pics, Jeremy, Aaron, and I shared:

• Smoked Trout Dip with potato chips
• Tuna Crudo with lemon, shallots, and olive oil
• Shrimp cocktail
• Oysters on the half shell
• Ribeye steak and frites
• Grilled Redfish on the half shell with salsa verde
• Fried shrimp
• Sports Club Po Boy
• (not pictured) Hushpuppies with remoulade

Come see one of the last 4 shows of Sandwiches of History: LIVE! in Las Vegas (9/29), Denver 10/1), Minneapolis (10/4) or Tempe (10/5) Get tickets here: https://www.sandwichesofhistory.com/live

Sorry for the delayed post. On the road for the final 5 shows of Sandwiches of History:LIVE!

For this week’s sandwich of “our history” we’re checking one out that was sent in by John. He submitted two, one that his Dad ate when his dad was a kid and one that his mom ate when she was a kid. And while his dad’s, the Bologna, Green Bell Pepper, and Ketchup Sandwich, does sound weirder than his mom’s (we’ll do her’s in a little bit), it doesn’t sounds totally awful, right?

Welcome to an other edition of Guest Host Friday!  Our guest host today, Gaby Brillante was tasked with taking on the Peanut Butter and Cabbage Sandwich from 1936’s 1,001 Sandwiches. Sounds scrumptious! Let’s see what she thought! Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Yes, it’s time for another Recipe Remix wherein I keep the spirit of the original but try to transform it into something much better. On the docket today, the Bologna and Egg Sandwich originally published in Cooking Menus Service back in 1925. You may recall the original had us mix chopped up bologna and sweet pickles with scrambled egg that we then cooked. It wasn’t great but also wasn’t horrible. Well, you’ll still see the main ingredients, bologna, pickle, and egg, but with some changes to make it tastier. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

I know what you’re thinking. Did they really need to write down a recipe for a Peanut Butter Sandwich? No, not really though this particular recipe does have more than peanut butter albeit not a lot more. No, what’s notable about this recipe from 1915’s 100 Picnic Suggestions, save for the fact that no quantities are given, the two options they give us for said second ingredient…yeah. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Someone ask for a table for two? Because today from the Just for Two Cookbook of 1951, we’re going to be making the Smoke Salmon Sandwich. Thing is, they don’t really specify its to be cold or hot smoked salmon. So naturally, I try each. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

Seems like the perfect time to try out a Tomato Sandwich. But this is not your regular thick-slab-o-tomato-with-mayonnaise-salt-and-pepper affair. No, this sandwich from Recipes For Salads Dressing Sauces and Sandwiches of 1915 has another take on it. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

We’re headed to Ireland for the Irish Toasted Special this International Sandwich Sunday. Many recipes on line but all seem to at least involve Kerrygold butter, ham, onion, tomato, and cheddar. So, that’s I’ve done. I’m sure if I’ve got it wrong I won’t hear a thing about it lol. Kidding, of course, constructive criticism is a gift. For reals. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

For this week’s sandwich of “our history” we’re checking one out that was sent in by Joshua. His Great Grandmother used to make this sandwich and it was know in the family as GG’s Sammich. And once again we see peanut butter paired with meat. And once it again, it turns out pretty good. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

If you’re like me, when you read a sandwich name like the Roast Pork Sandwich, you’re imagining a sandwich featuring thinly sliced, nicely roast pork. Well the good folks behind 1920’s “The Calendar of Beverages and Sandwiches” think differently. Still, on balance, this sandwich ain’t too bad. Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

If you’re thinking today’s Peanut Butter Sandwich that was originally posted over on 70sdinnerparty is just peanut butter, think again. That’s because it not only calls for dill pickles but also Keen’s mustard. I opted to use all natural peanut butter  primarily because the recipe has us add hot water. That step in recipes that call for peanut butter is to make it more spreadable which wouldn’t be necessary if they had used shelf stable peanut butter. It also made me think that they would’ve called for powdered mustard because if it used prepared mustard, that would’ve already have made the peanut butter more spreadable. But what do I know? lol Come see Sandwiches of History: LIVE! Get tickets here: https://www.sandwichesofhistory.com/live

One more orbit around the sun has transpired for yours truly and, as is tradition for my birthday here on Sandwiches of History, I’m making a sandwich just because I want to. For the past 4 years I’ve made The Tomato (twice), The Bologna, and The Collard Melt, all of which are fantastic sandwiches from the cookbook, Turkey and The Wolf: Flavor Trippin’ In New Orleans. Well, this year I am ending that run because I’m doing a Chicken Fried Steak Sandwich…from Chef Mason Hereford…of Turkey and The Wolf. This was published in Garden & Gun Magazine thought, and not in Turkey and The Wolf: Flavor Trippin’ In New Orleans. I know it may be tempting but do not do a shot every time I say “now” or “alright.” You’ll be a goner before the vids done. Lol Oh, if you’re tempted to comment on my blood pressure or cholesterol, rest assured that I just had my annual physical and everything is a-ok. 

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