How does Sandwiches of History evolve?
As you may have noticed last week, I was starting to feel like I was in a rut. Recording, editing, staging, and posting everyday for years had gotten to be a little much. Especially since this isn't my day job (would love it to be but I've only had a couple of serious inquiries from brands over the last year but their products weren't ones I felt compelled to endorse. And ad share and platform fees aren't even close). But it dawned on me that perhaps it wasn't the everyday posting that was the issue. Perhaps it was my time management. So, I am going to stick with posting everyday but switching up how I organize my time on the backend.
I am also expanding what Sandwiches of History is. For example, I've got a two night Sandwiches of History Dinner with chef Andy Ziegler in Paoli, Wisconsin on April 29th and 30th. And I am working on organizing a Sandwiches of History Tasting Event in Brooklyn on May 6th (stay tuned for details). If these go well, I will be looking to partner up with other chefs/restaurants around the country (or the world for that matter) to bring Sandwiches of History Tasting/Dining events everywhere.
I'm also going to be rolling out a hot sauce collaboration with NEWKS Hot Sauce this summer!
I can't reveal the flavor just yet but it may surprise you to learn it is not caper nor black pepper based (although those might be the next ones).
I'm also working with a television producer to pitch a Sandwiches of History TV show. It's slow going but I like the direction we're headed. More on that later.
And lastly, I am working on second Sandwiches of History cookbook. This one will focus on sandwiches that would pair well with beverages such as tea or certain cocktails.
So yeah, I'll keep posting daily. But I'm also trying to find new ways to evolve that make it fun for you and for myself. Woot! Ok, on to the sandwiches and chips!
The Sandwiches of History of Last Week
Monday, March 16, 2026
Tunafish-Bacon Sandwich (1943)
America’s Cook Book
Sandwich rating: 6.5
Plus up: Pepperoncini
Plussed up rating: 7
The base sandwich here was pretty solid. Canned salmon, Russian dressing, and bacon on toasted rye bread? Yeah, did not suck. But, I wanted something pickley to pop through and pepperoncini were it.
In case you missed it:
Instagram | TikTok | Facebook | Reddit
Tuesday, March 17, 2026
Shamrock Sandwich 2 (1936)
1,001 Sandwiches
Sandwich rating: 5.5
Plus up: Scads of black pepper and salt
Plussed up rating: 6
Ok, right off the bat, yes, I apparently made a clover, not a shamrock. My apologies to Ireland. This was a cross between a ham salad and an egg salad. Which wasn't horrible by any stretch but also not terrible interesting either. Plussed it up with all the black pepper and little salt which helped a bit.
In case you missed it:
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Wednesday, March 18, 2026
Nova Scotia Sandwich (1944)
Mary Hunt's Salad Bowl
Sandwich rating: 6.5
Plus up: Dill pickles dipped in French dressing | Sweet onion dipped in French dressing | Both together
Plussed up rating: 7.5 | 7.5 | 7
More often than not, sandwich recipes in these old books don't specifically call for you to make said ingredients let alone provide recipes on how to make them. Well, author Mary Hunt bucked the trend. As I point out in the video, however, most folks would have the dressing already made and on-hand. The use of pumpernickel was a nice touch which played well off the salmon. For me either of the plus ups worked on their own but together they were a bit much. I was also shocked at how many folks seemed to think that this was an actual sandwich from Nova Scotia as opposed to what it really was. Another example of exoticism in sandwich naming.
In case you missed it:
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Thursday, March 19, 2026
TBT 06/21: Salmon Sandwich (1909)
The Up-To-Date Sandwich Book
No sandwich rating
Plus up: Mayonnaise, capers, Crystal Hot Sauce, and arugula
No plussed up rating
So, on Thursday I was out of town for the day job and after chatting with my friend Bill, came to the idea of doing a Throwback Thursday. So, I share the video were I did my very first plus up. As of June of 2021, Sandwiches of History wasn't fully formed. To wit, no rating on the origin, no plussed rating, no mention of whether I would finish it or make it again. For the record, I did finish it and I would make it again.
In case you missed it:
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Friday, March 20, 2026
Sweetbread Sandwich w/Guest Host Tim Hyde (1938)
The Settlement Cook Book
Sandwich rating: 6.5
Plus up: Lettuce | Garam Masala
Plussed up rating: 7.5 | 7.5
Tim did a great job talking about and preparing sweetbreads (which are, in fact glands). He also did a great job describing them and his plus ups sounded spot on. I've only had sweetbreads once. They were small, deep fried, and had had many adult beverages in New Orleans to get up the courage. They were tasty but the idea of them still freaks me out. So, well done, Tim. Well done.
In case you missed it:
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Saturday, March 21, 2026
Earl Sandwich
A Sandwich of Our History
Sandwich rating: 6.5
Plus up: Melty smoked provolone cheese
Plussed up rating: 7
Not gonna like, when I saw the instructions for peppering the sandwich, I knew I was gonna like this. Sure, the bologna could've been cooked and the bread could've been toasted but all-in-all it was still pretty tasty. The smoky provolone cheese just added another layer of flavor.
In case you missed it:
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Sunday, March 22, 2026
Kebda Eskandarany (Egypt)
International Sandwich Sunday
Sandwich rating: 9
Plus up: Tamatem Mekhalela
Plussed up rating: 10
This was a shock to me. As you know, I am not a fan of offal. Liver, in particular, can taste metallic and the texture can be off-putting to me. But this recipe completely changed all of that and with all those different flavors in there had me wanting more. Go figure. Plussing it up with that tomato salad (which is linked at the bottom of the recipe page for the sandwich) was also amazing on it's own. Combine the two and boom! Flavor explosion.
In case you missed it:
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The Chips of Last Week
It's fun to see these beef tallow cooked chips expand into flavors. Here the richness is combined with a sweet smoky BBQ flavor to tasty effect. And for the record, I am not anti-seed oil. It's just that potatoes cooked in animal fat tastes Sooooooo good.
Man, these were a sleeper. I didn't say what kind of chili but the flavor was so good. Gaujillo meets red hatch or something like that. I wish they sold these where I live.
These were good if not a bit mild. Defintely had a fried chicken flavor which, for me, is always welcome on a potato chip.
Yeah, I think you can guess. So maybe just watch for the terrible dancing? Lol
And that's all she wrote...well, I wrote...you know what I mean. Thanks for watching. Thanks for reading. And I will see you next week (unless I have any updates to share beforehand).
Cheers,
Barry
