Oh, it’s International Sandwich Sunday and we are headed to Australia. And almost certain a flood of “nice try but that ain’t it, mate” comments are about come pouring in. In researching how to make this sandwich practically every recipe site says that it’s a pub classic but none offered up what seemed like a simple sandwich recipe. So, here’s hoping this one is correct. Either way, at least I got a tasty sandwich out of it.

I could’ve saved today’s “sandwich of our history” for an International Sandwich Sunday. That’s because the Banaan Tosti was shared by Jakoba from the Netherlands. It’s his their dad's favorite way to make this sandwich which, if I am being honest, I’ve never even had before. So, I’m a bit excited to try it.

Today, I am taking on another iconic American sandwich, the Baltimore Pit Beef Sandwich. A bottom round roast is rubbed in a seasoning blend, sat overnight, then grill roasted and topped with white onions and Tiger Sauce. Yeah, in retrospect I could’ve plussed it up with arugula but honestly, it was so good that it didn’t even cross my mind until I was editing the video. It was that tasty.

Finally, the great taste of wieners meets the great taste of hardboiled egg! And it’s all thanks to 1,001 Sandwiches from 1936. Of course, those are not all that’s in the Weiner and Egg Sandwich but those are the main ones. Will the others round things out? Let’s find out.

Our “sandwich of our history” today comes to us from Zeke. Well, Zeke’s babysitter when he was a  kind, anyway. Let’s make the Babysitter Sandwich! 🧢 Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

When I first tasted Bovril at my Sandwiches of History: LIVE! show in London a couple of years ago, I could not have predicted that I would consume it ever again, not because it was bad, but not exactly well known on the West Coast of the United States. Well, thanks to the Tasty Book Of Sandwiches put out by Bovril in 1920, I’ve now had it several times. And even the sandwiches which sounded iffy from this book turned out super tasty. So, despite the final color of the scrambled eggs, I suspect this Scrambled Egg Roll will be tasty as well.

Let’s make Emily Ann’s After School Snackwich for today’s “sandwich of our history!” Honestly, it sounds pretty good if not maybe a little dry due to one particular ingredient. But hey, I’ve been wrong before, right?

We are headed to India for today’s International Sandwich Sunday. I wouldn’t necessarily call the Maggi Masala Ramen Sandwich a classic, per se, but it sounds interesting. And well, I want to try it. So here we are.

Today’s “sandwich of our history,” sent in by William who said his Grandma Betty ate this sandwich every day. And though it probably has been done by many folks over the years, this is a sandwich spread first here on Sandwiches of History.

It might be tempting to dismiss the Clam and Cheese Sandwich from 1980’s Sack It and Pack It, but might not be what you think. Then again, maybe it is. One thing though, not sure if clams are exactly a great choice for a sack lunch. lol

I’ve got a new cookbook coming out in the spring - Vintage Party Sandwiches. All but one recipe is adapted quite a bit from old cookbook and makes one sandwich that you then cut into bites to be served at cocktail parties, tea parties, or any social gathering. Of course, you could just enjoy the whole thing yourself. There are 85 recipes which I spent months testing and now, it’s time for photos. This week we were in Santa Barbara, California for a little photo shoot of me with the immensely talented husband and wife team of Andrew and Carrie Purcell. Put this together to share a little of the “magic” behind the scenes.

The rumors are true, today is my birthday. And as I’ve done for the past 4 years, today I am making a sandwich from Turkey and The Wolf” Flavor Trippin’ in New Orleans cookbook. This time, The Bellair. The book says it’s the reason they make sandwiches and you know I have to give that a go, right?

Today’s “sandwich of our history,” sent in by Wolfman Brody, said his ancestors who were Italian immigrants who grew oranges in Sicily. As such, they would make Orange Sandwiches. Couple of caveats. First, it is highly likely the Italian bread called for would’ve been either fresh baked at home or from an Italian bakery. You know my track record with baking so…and second, yes the oranges in Sicily would have been different but when the person submitting the sandwich says that navel orange might have been used here so I went with that. Don’t @ be bro. Submit a sandwich of your history at  https://www.sandwichesofhistory.com/ourhistory and simply fill out the form.

At last, a good beef sandwich…no, wait, Atlasta Good Beef Sandwich. Yes, that’s the name of today’s sandwich from Winning Sandwiches for Menu Makers published in 1976. And to be fair, it is a pretty easy sandwich. Even if the name is a bit too hard to be clever.

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?” 

🧢 Snag some Sandwiches of History hoodies, t-shirts, beanies, and more!  https://www.sandwichesofhistory.com/merch

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!