A lot to share this week

I'm not going to type much here as there is a boatload of bonus material in addition to the sandwiches and chips this week. I've added the behind-the-scenes of the photoshoot for my upcoming cookbook as well as food recs from my Santa Barbara trip and some amazing food I had yesterday in San Diego. Let's get into it!

Monday, September 14, 2026

Hostel Sandwich
Our History

Rating: 7 1/2
Plus up™(s): Chipotle powder and the Grilled Cheese Treatment™
Plussed up rating: 8 1/2

Not gonna lie, when I first read this recipe I thought it sounded rather decadent for a sandwich made in a hostel. Though I've never stay in one, they've always been portrayed as more bare bones than not. But, this was Europe so it's not really beyond the pale to think that brie would make an appearance. At any rate, hard to go wrong with a brie/ham/jam combo. The cream cheese was pretty pointless. I leaned into the decadence with a kick of chipotle powder and made it melty with the Grilled Cheese Treatment™ as the plus ups. Messy but tasty.

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Tuesday, September 15, 2026

Atlasta Good Beef Sandwich
Winning Sandwiches for Menu Makers 1976

Rating: 7
Plus up™(s): Dill pickles
Plussed up rating: 7 1/2

Despite the goofy name of this sandwich, it was pretty tasty. Hard to go wrong when you start with a sour cream sauce that features prepared horseradish and onion soup mix. It was odd that they want us to dip the roast beef in it as there was plenty on the sandwich. All-in-all a tasty endeavor. The dill pickle plus up helped make it pop a little.

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Wednesday, September 16, 2026

Orange Sandwich
Our History

Rating: 5
Plus up™(s): Butter and Meruno Spice Blend
Plussed up rating: 6

Sometimes folks get a so caught up in the backstory that they misunderstand that the sandwich being made is an Americanized version of the original. Such was the case here as it was unlikely they'd have used Navel oranges back in Italy. It wasn't bad but a bit sparse. I definitely could've gone the Japanese sando route and piped in way too much whipped cream. Instead, I went savory with the spice blend and a little butter as the plus ups. I did make a difference but a huge one.

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Thursday, September 17, 2026

The Bellair
Turkey and The Wolf: Flavor Trippin' in New Orleans

Rating: 10
Plus up™(s): None

As I do every year on my birthday, I indulge myself by making whatever sandwich I want. Just so happens what I've wanted for the last four years and now this year was a sandwich from Turkey and The Wolf: Flavor Trippin' in New Orleans cookbook. This time, the sandwich that is the reason them make sandwiches. Like all of the other sandwiches I've made from this book, this had layers of flavor. All of which worked together and which slowly revealed themselves with each bite. Cannot wait to make this one again. Lol like I've got time for that.

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Thursday, September 17/18, 2026

Vintage Party Sandwiches Cookbook: Behind The Scenes Photo Shoot

As you may or may not know, I have another cookbook coming out next spring, Vintage Party Sandwiches. I was lucky enough to have the same husband and wife food styling and photographer couple who did such an amazing job with the photos in Sandwiches of History: The Cookbook, on board again for this one. Once again I made the journey to their house in Santa Barbara where we took a few pics to insert into the book. And theid dog Pickles was right there for the "action."

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Friday, September 18, 2026

Clam and Cheese Sandwich
Sack It and Pack It 1980

Rating: 6
Plus up™(s): Flat leaf parsley and black pepper
Plussed up rating: 7

I must admit, it was fun to say both Clam and Cheese as well as Sack It and Pack It. This was basically a clam dip but in sandwich form. Which I dug. It did feel like it needed a little freshness and bite so I busted out the parsley and black pepper to plus it up.

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Saturday, September 19, 2026

Grandma Betty's Sandwich
Our History

Rating: 7
Plus up™(s): Fresh dill
Plussed up rating: 7 1/2

I've been doing Sandwiches of History every day, consistently, since 2019. And this was the first time I've seen bacon fat called for as a spread instead of butter or mayonnaise. But it was good. A hint of the smoky bacon without having to fry up some and a fresh, juicy, seasoned tomato. So good. Plussed it up with a little fresh dill for contrast. Any fresh herb would've been great though.

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Sunday, September 20, 2026

Maggi Masala Ramen Sandwich
India

Rating: 7
Plus up™(s): None

Boy, some folks are really not into carbs between carbs. Don't get me wrong, this is not something I'd opt to eat often for that and out of a concern for sodium intake. But the Maggi Masala Ramen was tasty on it's own. The cilantro chutney brought a little brightness and heat. And the ketchup just added a little tomatoey sweetness. It was pretty tasty. Though not a 10, I didn't really feel like adding to it would improve it per se. Go figure.

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In The Chips with Barry

Wow, just wow. This were tinny and not good. Highly unrecommend.

Unlike pepperoni, these peperoni chips were to have a spicy chili flavor. And they did...eventually...kinda...ish?

Now, these were tasty. Even if I didn't pick up any black pepper action, the sweet and the smoky bacon was very well balanced.

Well, they can't all be home runs, can they?

Oversharing food

As you may have figured out both from my physique and my many food-focused channels, I love food. But I don't only eat sandwich, potato chips, ice cream, and craft beer (let's face it, if I didn't I probably would be in rougher shape).

As I mentioned above, I was recently in Santa Barbara and, well, had to eat, right? So I want to share three things that stood out which I recommend you try should you find yourself there anytime soon.

Starting on the left was a seemingly humble hash brown from Helena Avenue Bakery. They make a lot of delicious things there but this fried potato square stood out. Crunchy on the outside, fluffy on the inside and seasoned with celery seed (I'm pretty sure) throughout. It's served with a smoked ketchup (though I couldn't discern the smoke). I think it's much better with Dijon mustard.

In the center we've got two baos from Secret Bao.

K.F.C. Bao - korean fried chicken, dragon sauce, coleslaw, umami mayo, pickled red onions

Shrimp Bao - tempura shrimp, kewpie mayo, sesame slaw, scallions

Flavorful and light. The bao itself was light and pillowy, not at all heavy. The chicken was at once crispy and tender with the umami mayo adding richness and the coleslaw and pickled red onions provide a bright and sweet contrast. The shrimp was perfectly cooked, tenter and wonderfully accented by the nuttiness of the sesame slaw.  

And on the right, Mais Speziato from Bettina made with oaken heirloom corn whiskey, cardamero digestif, pasilla chili liquor, and mole bitters. Perfectly balanced and delicious with the cardamom present but not overpowering and the mole bitters adding a nice hint of spices. I would go back just for that drink.

What's that you're not sick of food yet? Good, because I want more amazing food including what was easily the best thing I've eaten this year. It was at a pop-up in San Diego hosted by B's Bodega at Swan Bar. Rob Striker, the chef behind the upcoming B's Bodega, is doing series of collab pop ups with other chefs in advance of it's opening. In fact, we might be doing one soon (though to be clear, I am not a chef).

In the upper left you got your Okonomiyaki Dirty Fries Japanese mayo, pickled ginger, albacore furikake, albacore furikake, carmalized hoisin, bonito, scallion. At once sweet, salty, packed with umami, but also had a great kick of fresh ginger.

On the upper right, the dish of the year, the Gouda-nough Fries featuring a gouda Morney sauce, braised onions, chives. Like a mac n cheese but with fries and a mega boost of flavor

On the lower left, the Smoked French Dip Au Jus. Smoked, thinly shaved beef with melty Swiss cheese and sharp, tangy mustard. And, of course, the that jus that is just packed with beefy flavor.

And last but not least, the dish of the year so far, the Fish Dip. This was created by Head Sushi Chef Ambrely Ouimett. She dry aged local bluefin then smoked it. Which give it a cured consistency - slightly done on the outside and nice and fresh on the inside. She then took some of that fish, made a stock along some veal bones and reduced it to a demi. Then, she piled the extremely thin shavings of fish into a fresh everything seasoned baguette along with crispy onions. It was a fish French Dip and it was so amaaaaaazing. It needs to be on a menu somewhere permanently.

Ok, if you've made this far you are a real trooper. Thank you! And thanks for watching too! See you next week.

Cheers,
Barry