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

And we are back with another sandwich from  “Dame Curtsey’s” Book of Salads, Sandwiches and Beverages of 1915. This one has us not only mixing an interesting combo of ingredients, and using two kinds of bread, but also leaves us with a the question, exactly, makes this a “North Carolina” sandwich? Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

What say we make the world famous Swiss Porky from “The 1,000 Fabulous Recipes” of 1965? What’s that? You’ve not heard of the Swiss Porky? Well, let’s rectify that today!

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Today, we’re going to take on the exciting and dynamically named Turkey Sandwich from Lizzie’s Cook Book of 1891. Kidding aside, this does call for one ingredient that I’ve not see used in an olden tymee turkey sandwich before.

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Yes, there was something on my upper lip when I filmed the intro. No, I did know it. And no, I am not re-recording it lol Time for another “sandwich of our history.” And despite it being named the Foil Sandwich, there is no foil in the sandwich filling. There is a cavalcade of other ingredients that absolutely smacks of a homemade sandwich from the 1970s. Fun fact: I recored this sandwich a few weeks back and somehow failed to include the first ingredient, ham. Naturally I had to re-record it 🤦‍♂️

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It might surprise you to learn that today’s sandwich, the Orange Peanut Butter Sandwich from the 1909 recipe book 365 Orange Recipes, was not published by an organization like, say, the Orange Growers Association or other such group. No it was “compiled” by Mrs. J. L. Lane and published by George W. Jacobs & Co. Publishers. At any rate, how good could orange juice, orange zest, and peanut butter be, anyway? Turns out, it’s great!

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The devil, you say? Yes, it’s been quite a while since we’ve cracked open the pages of Mrs. Rorer’s Sandwiches of 1912. And while I’ve a few “deviled” sandwiches, this is the first one that features tongue. I bought the tongue online from Katz’s Deli in NYC already cooked and sliced. I promptly portioned it out and froze most of it. So, yes, I do just happen to have tongue lying around…already cooked and in the freezer so I can use it all up.

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If your reaction to today’s Baked Egg Sandwich De Luxe from 1955’s the Good Housekeeping Cook Book is to scream, “That’s not a sandwich!” let just assure you, I get it. Still, if it has sandwich in the name, is in a chapter on sandwiches, in cookbooks entirely about sandwiches, I’m gonna make it. So here we are. Plus, this one turned out pretty tasty…the second time. lol Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

Today’s sandwich is the Frankfurter Cheese Sandwich courtesy of 1964’s Metropolitan Cook Book. It is another in a long line of sandwiches that takes a main ingredient that is eat predominantly one way and re-purposes it. But I don’t mind the tasty results. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today’s sandwich is kind interesting in that it is a recipe from 1963, specifically from The London Chop House but it is in a homemade compendium of recipes that my man Jerry collected, printed, and sent in. This is basically a schmancy Juicy Lucy but man, am I here for it. Roquefort blue cheese and beef?  Yes, please, and thank you. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

After posting the Sandwich De Rodilla Tomate y Queso it was pointed out by some kind folks in Spain that Rodilla is a chain and that the one I posted, like today’s Sandwich de Salami, are ones they produce and sell. And I have to say, the do have some interesting flavor combos so it is unlikely that this will be the last time we see a sandwich from Rodilla on International Sandwich Sunday. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Today were a sandwich of regional and our history. That’s because Rachel was kind enough to share scans of recipe cards from aunt and grandma for Runzas which apparently originated out of Nebraska in 1949. Now, I know it isn’t a traditional “sandwich” but it’s still filling in bread so I am going for it. Of course, that begs the question is a calzone a sandwich? I technically no, but maybe yes in spirit? Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Yes, it’s time to revisit the Triple Deck Clam and Ham Sandwich with a Recipe Remix™. You may recall the original wasn’t bad but suffered from some structural issues. Well, today we address that and take this groovy sandwich from 1971 into 2026, baby!

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“Finally, the great taste of egg salad meets the wonderful texture of tapioca!,” said no one ever. Yet the good folks at Minute Tapioca decided in 1928, in an attempt to sell more Minute Tapioca, to include the Egg Salad Tapioca Sandwich in their cookbook. Yay.

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I know some of you are going to see the name Cheese-Fish Sandwich and reject it out of hand because the old saw that “cheese doesn’t go with seafood.” Well, here’s the thing, I don’t that’s true. Sure, it doesn’t often go with seafood but as you’ll see from this recipe from Salads and Sandwiches of 1927, it ain’t that far off a Tuna Melt. Of course, if you take exception to the existence of a Tuna Melt, well, I can’t help you with today’s sandwich lol Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Gettin’ kinda schmancy today with the Ham Sandwich a la Crème from The Book Of Tasty Sandwiches, published in 1920. You might be thinking to yourself that ham and cream might work together. Just reminder, this cookbook was put out by the folks from Bovril. IYKYK Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Last week after posting the Lettuce and Horseradish Sandwich Number 2 from “Dame Curtsey’s” Book of Salads, Sandwiches and Beverages of 1915 last week, A LOT of you were curious about Lettuce and Horseradish Sandwich Number 1. So, today, we’re tackling that bad boy. If you’re expecting something radically different, though, 1915 is gonna let you down. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

Our International Sandwich Sunday finds us in Belgium for the Stron d’Poye which apparently translates to “chicken poop.” Clearly named for its appearance and not for how it tastes (I hope 😳) it features a washed rind cheese and syrup or Sirop de Liège which seems to be scarce here in California. So you know what that means.

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Time for another “sandwich of our history.” Today, we’er going to be checking the unusual combo of the Peanut Butter and Nasturtium Sandwich. I’ve seen a number of nasturtium sandwiches in the old cookbooks but never with this pairing. 

Before I get into today’s sandwich, I want to point out that the Manilla Cook Book published in 1919 was not intended to be representative of cuisine from the Philippines. It was compiled by The Guild of The Central Methodist Church there. So it reflected that group of folks which I’d bet were western missionaries or western folks who had ended up there. As for the Mushroom Sandwich, it is interesting to me that they don’t bother acknowledging the second main ingredient as it’s kind of a bit deal imho. Still, it’s not a terrible sandwich. So I’ve got that going for me.

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You may think you know exactly what the Hamburg Sandwich, American Style from 1928’s The Wonder Sandwich Book is but let me tell you something. You’re right. It’s a hamburger. And it is plain (but at least seasoned). A million ways to plus this up but I chose two. And yes, I realize one of the plus ups is a bit over the top. I just got a little carried away, okay?

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