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This week’s sandwiches were all over the map. From the awesome Venezuelan Pepito to the mediocre as all get out Hot Mushroom Sandwich to the epic simplicity of the Peanut Butter, Grape, and Lettuce Sandwich. So, something for everybody?

As for In The Chips with Barry, let’s just say it fell victim to me having too many plates spinning. There was a review on Monday and Friday but not Wednesday. Not because I didn’t record it but because I had review that same chip just two months ago 🤦‍♂️. Yeeeeeahhh.

And of course, on Barry Is Cooking Again I made a Tunisian carrot salad that was super-tasty.

Speaking of too many plates spinning, this week saw the launch of pre-orders for my upcoming cookbook, Sandwiches of History: The Cookbook. It comes out November 5th. If you pre-order from Amazon, you don’t pay until the release date. Which means if Amazon lowers the price, and they frequently do, you’ll still get the lower price. No guarantees that they will but if they do you won’t be caught out.

This was a ton of work to get done over the holidays and I am pretty proud of it. I hope you enjoy it!

Got a nice write up in The Washington Post today. Unfortunately, it seems to be a paywalled article.

One last thing, none of the links in today’s post are affiliate links.

If you’re picking up what I’m putting down here in the weekly recap, please do me a solid and that ❤️ button at the bottom. Thanks!

The Sandwiches

Sunday, May 12, 2024
Pepito (Venezuela)
International Sandwich Sunday

Original rating: 9.5
Plus up: Guasacaca Hot Sauce
Plussed up rating: 10

Yep, we had another baller sandwich from south of the border this week. As South America south of the border. This Venezuelan steak sandwich was taaaasty. I eman, it’s kind of hard to miss when you get marinated and grilled skirt steak, with lettuce, tomatoes, potato sticks, ketchup, and mayonnaise in between grilled bread. Plussed up with the always fantastic Guasacaca hot sauce which is akin to a mashup of chimichurri, salsa, and guacamole, just sent it over the top. Seriously, make that sauce (unless you have the gene that makes cilantro taste like soap, that it is). It’s linked above for your convenience.

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Monday, May 13th, 2024
Super Sandwich (1982)
Kenmore Microwave Cookery

Original rating: 5.5
Plus up: Dijon mustard and a top piece of bread
Plussed up rating: 6.5

I came across this cookbook while perusing archive.org and on a lark decided to see if there were any sandwich recipes. Not only was there one but it was named the Super Sandwich! Alas, even though it was in the microwave on defrost, the bread sogged out. Which is too bad because the combination of flavors was pretty ok. Summer sausage, bologna, sauerkraut? Yes please. Adding the Dijon mustard and another slice or bread helped but it wasn’t enough to completely offset the soggy bread.

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Tuesday, May 14, 2024
Peanut Butter and Grape Sandwich
Our History

Original rating: 7.5
Plus ups: None

Sometimes, you tuck into a sandwich and it doesn’t really feel like it needs anything more. Some folks will say that such a sandwich should automatically be a 10. I disagree. I think a sandwich can be a 7.5 and still be true to itself. Such is the case with this Peanut Butter and Grape Sandwich that was sent in my Dana. A fave of her dad’s, this was a PB & J stripped down to its basics and I have to say I was there for it. The iceberg lettuce, while not critical, was also a nice touch. I’ll definitely be making it again.

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Let’s give this Sandwiches of History merch a go!

Wednesday, May 15, 2024
Hot Mushroom Sandwich (1941)
500 Tasty Sandwiches

Original rating: 5.5
Plus up: Loads of black pepper and smoked paprika
Plussed up rating: 6.5

This was one in a long line of sandwiches that attempts to be schmancy but kind falls flat. Thinly sliced roast beef between bread with cream of mushroom soup poured all over then top with a sieved egg yolk and parsley. The picture definitely make it look a lot better than it was. Still, it wasn’t bad and with a ton of black pepper and smoked paprika became somewhat interesting?

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Thursday, May 16, 2024
Bicycle Sandwich (1901)
101 Sandwiches

Original rating: 4.5
Plus up: Everything But The Bagel seasoning
Plussed up rating: 6.5

How bad could potatoes, hard boiled, eggs, and mayonnaise be, really? I guess what I should ask is how good can unseasoned potatoes, hard boiled, eggs, and mayonnaise be? Turns out, just kinda meh. So I busted out the Everything But The Bagel seasoning from Trader Joe’s and suddenly we had a flavor party. Definitely recommend plussing up and egg salad sandwich with that stuff.

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Friday, May 17, 2024
Lambwich (1974) w/Guest Host Garret Oliver
Williams’ Sandwich Recipe

Original rating: 7
Plus up: Smoked harissa and wild mountain cumin
Plussed up rating: 8.5

People ask me all the time, “how do you get these baller guest host?!” Look, I’m as shocked as you are. I guess they like Sandwiches of History enough to want guest host. And Garrett Oliver is a great get, as they say. He’s the brewmaster of Brooklyn Brewery, the author of the bestselling “The Brewmaster’s Table” and editor-in-chief of the bestselling “The Oxford Companion to Beer.” Plus, he’s the Founder and Chair, Michael James Jackson Foundation for Brewing and Distilling. Oh, did I mention his impeccable shirt game and made cooking skills? Seriously, that Lambwich he made looked phenomenal with the lamb perfectly cooked. And those inspired plus ups were something else.

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Saturday, May 18, 2024
Conservation Egg (1918)
Conservation Recipes

Original rating: 6
Plus up: Bobbie’s Boat Dust (not an affiliate link)
Plussed up rating: 7

Our last sandwich of the week saw the return of anchovy paste. Thankfully, unlike almost every other olden tymee recipe that calls for way too much of it, this recipe just said “equal parts anchovy paste butter.” Which just meant we had a nice salty butter to use for the sandwich. It wasn’t a bad sandwich but it also wasn’t terribly complex. The call for rye bread was a nice touch. Plussing it up with that powerhouse of a condiment, Bobbie’s Boat Dust, really zinged things up.

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On the menu next week:
Sunday 5/19 - Bully Beef Sandwich - JamaicaMonday 5/20 - Almost Pizza Sandwich -1976Tuesday 5/21 - Cheese Sandwich Number 2 - 1912
Wednesday 5/22 - Dutch Lunch Sandwich - 1936
Thursday 5/23 - Dried Beef Sandwich - 1917
Friday 5/24 - Deviled Egg Sandwich - 1937
Saturday 5/25 - Jellied Chicken Sandwich I 1936

In The Chips with Barry

Well, it was supposed to a full week of reviews but your’s truly screwed up. The chip review that was for the middle of the week was supposed to be Brets Aioli flavored potato chips. After I recorded it I had a sinking feeling though. Not because the chips were bad but because I had a vague recollection that might have done them before. Yeah, not only had I but it wasn’t like 6 years ago or anything. It was in March. Of this year! 🤦‍♂️ Still, the show must go on so two reviews and a Can It Sandwich? featuring a chip I’d already done.

Siete Hint of Serrano Salt & Vinegar Potato Chips

I can honestly say that I’ve never seen let alone tastes a salt and vinegar potato chips that had any heat to it. And I gotta say, Siete absolutely nailed it. Great salt and vinegar flavor with a slight hit of heat and great serrano pepper flavor. Highly recommend you give ‘em a go.

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Acho Fried Egg Potato Chips

Another home run, this time from Spain. Acho Fried Egg potato chips manage to have the flavor of the yolk and the crispy edged of the whites on a fried egg. The ingredients list doesn’t give away their magic but I suspect black salt, which has a sulfurous, eggy like flavor, was involved.

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Can It Sandwich?

I’m gonna save you some time, they all can sandwich. Not only that they were all great. Not only that they were all great together in one sandwich. See? Now you don’t have to even watch the video…unless you want to see some Les Grossman style dancing.

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Barry Is Cooking Again

I don’t hate carrots but it is rare that you’ll catch me eating or cooking one. Yet, when I saw this recipe for a Tunisian Carrot Salad (Omek Houria) in The Department of Salad Substack newsletter, I immediately made a mental note. I love the flavor of caraway seeds so I thought this might be ok. I was wrong. It was fantastic!

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Thanks for again for following Sandwiches of History (and for subscribing to this recap!)

Have a great week!

Cheers!
Barry
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