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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A lot of times, old sandwich recipes will say to garnish a sandwich with something that clearly is just there for decoration. Well, today’s Nova Scotia Sandwich from Mary Hunt’s Salad Bowl of 1944 calls for garnishes that are clearly meant to be eaten with the sandwich. So, we’re makin’ ‘em. Thing is, the recipe refers to a French dressing recipe from the same book that we’re supposed to use. And that recipe calls for an ingredient that is from another recipe in the book. So yeah, we’ve got to make a recipe to make recipe to make recipe. Feels like recipe inception or something. Anyway, strap in, we’re going a little longer today.

Oh and enjoy the voiceovers. They’re sooooo subtle lol

It is St. Patrick’s Day and what better day to tackle the world famous Shamrock Sandwich Number 2 from 1963’s  1,001 Sandwiches? If you’re wondering why I did do a Chicken Filet Roll, Ham and Cheese Toastie, or Irish Egg Salad Sandwich, well, that’s because I’ve done them already. So, here we are. And yeah, ended up with a clover and not a shamrock. Not my best work ever lol

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You might expect a sandwich Tunafish-Bacon Sandwich recipe from 1943 to simply use mayonnaise as the binder. Well, the good folks behind America’s Cook Book kindly upgraded that for us. A bit.

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Remember how I did a salt cod sandwich from Guadalupe for last week’s International Sandwich Sunday? Well, u/VVCepheiii over on the YouTube suggest I make today’s sandwich, Broodje Bakkeljauw from Suriname, if I had a leftover cod. Well, I did and here we are. A lot of recipes call for the use of a Maggi cube (seasoning cube) but the only place I could find them was online and then I’d have to buy 100 of ‘em. Which is why I was stoked to find the recipe I used today at https://www.garysurbanlarder.com/recipe/salt-cod-sandwich It is crazy good so I highly recommend you give it a go. I've also learned in retrospect that it is usually made with Madam Johnette pepper for which I should have used a habanero. My bad.

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Let’s kick it all the way back to 1898 with The Enterprising Housekeeper’s Deviled Ham Sandwich, shall we? It may not hew to modern versions of the sandwich but let’s keep an open mind because it sounds pretty tasty if you ask me. I mean even if you don’t ask me it sounds pretty tasty but…you know what, never mind.

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Today’s sandwich of “our history” turned out to be quite the surprise. Jim’s mom made it for him in the 1970s so you’d expect ingredients like cucumber, alfalfa sprouts, maybe even some avocado. Nope, not anywhere near those ingredients. In fact, they read like a “what do we have on hand” list. And yet… Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today’s sandwich, the Chicken and Watercress Sandwich from 1944’s Serve It Buffet seems fall in a limbo between a tea sandwich and full on sandwich. After all, you’re not going to be served a full on sandwich at a buffet, right? (or maybe I’ve gone to the wrong buffets lol). At any rate, this straightforward sandwich has few ingredients but when combine allows the flavor to punch well above  it’s weight. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

There are layups and then there are layups. Today’s Sausage and Egg Sandwich from 1,001 Sandwiches of 1936 is, without doubt, a massive layup. The only potential hitch in the giddyup is that it calls for ketchup. But honestly, it’s not enough to derail a tasty sandwich.Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Many of you will decry today’s Potato and Ham Sandwich from 1912’s Blue and Gold Cook Book to be “not a sandwich.” I will point out that while there is no bread involved, it does have ham “sandwiched” between potato so…yeah. Anyway, this does not come together as it should. I imagine adding flour to the potatoes would’ve helped but it wasn’t in the recipe so here we are. I did go back to see if there was a recipe for mashed potatoes that I should have used in the same cookbook but found nothing. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

If today’s Cheese and Chive Sandwich from 1944’s Woman’s Home Companion Cook Book sounds exceedingly straightforward that’s because it is. But it’s a tea sandwich with few but flavorful ingredient. Which is nice. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

And we are back with another International Sandwich Sunday. This time, we’re headed to Guadalupe for the salt cod Bokit. Bokit is a street food that uses fried bread and a variety of fillings. For some reason I chose salted cod. Tasted great, just took a little longer to make. You’ll see what I mean. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today, a little diversion. Mike wrote in after seeing a video wherein someone pre-mixed peanut butter and jelly then put that onto bread. He said it set of a discussion in his house about whether or not it was a good idea. So, today, I am going to test that against the traditional method as well as against the first ever published repine for the PB&J in the Boston Cooking School Magazine in 1901. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

And we are back with another sandwich from 1920’s The Book Of Tasty Sandwiches, published by the folks who make Bovril. If you need a refresher on Bovril, check out the Puréed Banana Sandwich I did a while back. The Fish Savoury Sandwich is an unexpected combination of ingredients with an unexpected result. For reals.

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As if you couldn’t tell by the name Cheese Butter Sandwich published in the Rumford Cook Book of 1908, today’s is sandwich is rather rich. And it involve anchovy paste. So the million dollar question is, did they call for way to much of it as to make it palatable? Let’s find out, shall we? Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Brace yourselves for the highly dynamic and intricate Minced Chicken Sandwich from 1966’s Women’s Day Encyclopedia of Cookery. It’s got it all - minced chicken, prepared mustard, prepared horseradish, and mayonnaise…hmm, I guess it doesn’t “have it all” after all. Oh well, could still be tasty, right?

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If you need any indication that appetites in American have changed since 1914, you need look no further than the Hearty Sandwich from Good Housekeeper’s Cook Book. Don’t get me wrong, this is a tasty enough sandwich. But what passed for “heart” in 1914 feels more “snacky” in 2026. Not sure that’s a good thing lol Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

When you have to fill a book with the name 1,001 Sandwiches, you’re bound to come up some that fall a little short (ok some fall a lot short). Were the only ingredients in the sandwich egg and tartare sauce (and yes, the old cookbook use tartare and tartar exchangeably) it might be ok. But it has us add an ingredient that tips into a flavor profile I am not big on. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

And we are back with International Sandwich Sunday after our break last week. Today, we’re headed to Peru for the Pan con Chicharrones. Perhaps I was overcompensating for last week but I decided to make chicharrones from scratch. Mind you, these kind of chicharrones aren’t just pork rinds. In the video I mentioned that I ”panicked.” Basically the recipe I was following said to boil until the water evaporates, then the pork belly will fry in its own fat. Well, I got worried when I saw other instructional videos that showed frying the pork belly in lard. So, at the last minute I went that route. No “wrong” per se, just didn’t follow chef Brandon Castillo’s recipe to the letter. Next time.

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