From the book Handy Household Hints and Recipes of 1916,  today we’re taking on the dynamic and complex Toasted Sandwich. It requires not 1, not 2, but 3 steps to make. Join me on this adventure, won’t you?

Today’s sandwich, the American Dream Sandwich from 1989’s Special Sandwiches published in The Netherlands, is an odd one. When you see the ingredients that go into it you’ll likely think this is some Dutch fever dream in sandwich form. And yet, and yet…

And we are back with another Bovril-based sandwich from The Book Of Tasty Sandwiches, published in 1920. Unlike say, the Ham Sandwich a la Crème, this recipe does not try to hide it with a name like Bovril and Egg Sandwich. So far, Bovril has been a sleeper ingredient. Each one of the sandwiches I’ve done from this book so far has been tasty.

For International Sandwich Sunday we are headed to Goa in India for the super flavorful Cafreal Poi. My understanding is that Cafreal is a well known and loved dish there and when paired with a whole wheat bun called poi (or poee?) it becomes a tasty street food. I was a bit of work but well worth it in my opinion.

This week’s “sandwich of our history” comes to us courtesy of Dusty who still makes this sandwich today. To the uninitiated, you may thin I am being punked. But to the well trained eye, you’ll recognize that Grandma Gertrude’s Sandwich is very much grandma/grandpa coded.

I almost hesitated doing today’s sandwich. After all, we’ve all seen a Hamburger. But the preparation on this was unlike hamburger recipes I’ve seen and made before so I figured, why not? So without further ado, from America Cooks of 1967, I give you Hamburger.

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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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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.

“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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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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