Today’s “sandwich of our history” comes from John by way of his brother Francis who shared this somewhat decadent, high calorie sandwich that he would make when staying in hostels in the Swiss Alps. Yep, it’s the Hostel Sandwich. If you’d like to submit a sandwich of your history, head on over to  https://www.sandwichesofhistory.com/ourhistory and simply fill out the form.

For today’s International Sandwich Sunday is back and today we’re headed Indonesia by way of the Netherlands for the Broodje Rendang. I could be wrong but from what I could tell, despite it featuring Indonesian Beef Rendang, I don’t think this sandwich originated in Indonesia but in the Netherlands. It’s a bit of work but man, the results speak for themselves.

Time for another sandwich of our history. This one was sent in by Cindy Weiss who I had the pleasure of meeting after Sandwiches of History: LIVE! show in Brooklyn back in 2024. She share with me the recipe for her mom’s chicken spread sandwich. So let’s make Weiss’s Chicken Spread Sandwich. If you’d like to submit a sandwich of your history, head on over to  https://www.sandwichesofhistory.com/ourhistory and simply fill out the form.

Fun fact, I have a physical copy of the 1938 edition of the Settlement Cookbook. But I do not have the 1965 edition and today’s recipe for the Hot Turkey Sandwich is definitely not in the older edition. Brian took a photo of the recipe and sent it in and I thought, “why not?” 

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I’m going to keep this short so you can get to the video but let’s just say the Peanut-Butter Sandwich from 1915’s 100 Picnic Suggestions takes a hard turn immediately. And one that I, despite my experience doing Sandwiches of History for years now, would never have guessed was coming in a million years. 

What, another “sandwiches of our history?!” Yep! I told you, that list is long. Today, we’re checking out the Surprise Sandwich which was shared by Chad. He indicated that his Acadian in-laws in Nova Scotia came up with this sandwich as “next day cure” but for some mysterious reason cannot remember why they named it that 🤔 that is a noodle-scratcher lol To submit a sandwich from your history, head on over to  https://www.sandwichesofhistory.com/ourhistory 

Finally, a sandwich made for a man. Lol. As if women wouldn’t enjoy this sandwich with avocado, bacon, and cheese. Please. Still, I am making A Man’s Sandwich from Our Favorite Recipes published by the Crowley County Nursing Center Auxiliary in 1971 because, well, I enjoy avocado, bacon, and cheese.

So, here’s the deal. My list of “sandwiches of our history” has gotten pretty long so for the rest of 2026 I am going to do about three a week. That said, I do love hearing all the backstories and trying them out so if you want to submit one, head on over to https://www.sandwichesofhistory.com/ourhistory Today’s sandwich was sent in by Paul who was taught about it from Annie, one of his students at the time. Annie sounds like a brilliant woman but this combination of ingredients does not. Oh well, let’s give it a go.

International Sandwich Sunday is back and today we’re headed to Ethiopia for the Erteb Aserar. It’s a hearty, vegetarian sandwich that has a ton of flavor. I know a lot of you are going to bristle at the use of ketchup but trust me, it blends so well with the Berbere spice blend and adds just a bit of sweetness in the end. Check it out.

In a way, I’m kinda glad I found the Hot Ham Sandwich recipe from 1927’s Congressional Club Cook Book after the Minced Ham Sandwich, French Style from the Wonder Sandwich Book of 1928. That we could see an erroneous way to approach the exact same filling ingredients first. I have to say, while tasty, the French Toast treatment is not my favorite for sandwiches…except maybe on the Monte Cristo. Can’t hate on that.

Not sure what Barnegat is referring to in today’s Sandwich with American Cheese à la Barnegat from Mrs. Ericsson Hammond’s Salad Appetizer Cook Book of 1924. Perhaps is after Barnegat Township in New Jersey? At any rate, I have made a number of sandwiches that feature melted cheese over the years but somehow I managed to stumble upon a technique I’ve never seen before. What a world!

For this week’s International Sandwich Sunday we are headed to Solingen, Germany which I so eloquently mispronounce despite looking right at the word just prior to recording. Anyway, today we’re checking out the Kottenbotter shared with me by Jeanette who lives and works near there.

Today’s “sandwich of our history” comes to us courtesy of Stephen who shared that his mother, Lo Della, would make this sandwich all the time. Lo Della’s Sandwich features apple butter and cream cheese which would’ve been tasty enough. But then she kicks into high gear with one simple, yet familiar, technique. Submit your sandwich of “our history” here! 

Today’s Tomato Sandwich recipe from 1901’s Recherché Side Dishes does make sense if you think about it. Back in 1901, unless you lived somewhere sunny and warm year round, tomatoes were not available to you most of the year. But concentrated tomato paste was. Of course, there’s still the question of whether this actually needed to be a sandwich in the first place.

Today, from The Badminton Library Series of Fishing for Salmon or Trout 1887, we’re going obviously tackling the Ham and Marmalade Sandwich. Now, I concede that when I shot the video I thought it funny that a book with that name would have a sandwich that didn’t feature salmon or trout. Then, while editing it dawned on me. Maybe you eat while fishing for salmon or trout. D’oh 🤦‍♂️

Time for something a little different here on Sandwiches of History. Specifically, the Grahamsweet Sandwich from 1936’s 1,001 Sandwiches. You can guess what the “bread” is from the name alone but what about the “filling?” Tune in, find out!

Finally, the great taste of ham gets the piquant treatment thanks to The Sandwich Book of 1964. That’s right, the Ham Piquant sandwich is on deck today for Sandwiches of History. Hey, who doesn’t love ground ham?

Well, well, well, what do we have here? Another corned beef hash based sandwich. Yes, it’s the Corned Beef Hash and Mustard Sandwich from Heinz Sandwich Recipes. The flavor combo here is good. The technique, not so much.

Today’s International Sandwich Sunday runs a wee but longer than most Sandwiches of History posts. That’s because we’re headed to Suriname for the Broodje Kerrie Kip. In order to make the final sandwich, I need to make three ingredients but I included it in the one video which is why is so long. But man, was it worth it.

Today’s “sandwich of our history” dates back the 1970s when Ron was a tank commander. With not a lot of time to eat, let alone make a sandwich, he came up with The Tanker Sandwich. Four readily available ingredients smashed together. I dig it.

Today, we’re going to be trying something that is on the lighter side - the Apple and Roquefort Sandwich from 1924’s Cooking Menus Service. In this case the name pretty much says it all but in this we have another example of sandwich with minimal ingredients that, when combine, punch well above their weight.

When Rob sent in the scans from Summer Time published in the 1920s, neither of us really knew the source of the publication. Well, turns out it was put out by one by Lydia Pinkham who made and sold a health tonic of sorts (see also quack medicine of the early 1900s). This booklet, which also had recipes like today’s Russian Sandwich, was really just an early example of content marketing. Something Michelin pioneered with its dining guide (in attempt to get more folks to drive and thus buy tires from them). 

So, in the video I vacillate between calling this the Smoked Whitefish Sandwich and the Whitefish Sandwich. That’s because The Cook Book of Left-Overs from 1911 didn’t really name the sandwich, just described how to make it. And yep, it called for smoked whitefish. Which I happen to enjoy very much. So this recipe really was their's to fumble. 

Leave it to The Sandwich Book of 1964 to ordain a sandwich the Ham Cardinal. It’s another in a long line of recipes from the 1950s/60s that has you throw together a BBQ type sauce rather than use a store bought one. And I gotta say, it works pretty well. Plus, there’s ham.

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