I make this, look, good?
And we're back with another weekly recap and one of the goofiest screengrabs of the week! Also, a full serving of potato chips is on deck so let's get it to it, shall we?
The Sandwiches
Monday, March 9, 2026
Cheese and Chive Sandwich (1944)
Woman’s Home Companion Cook Book
Tea sandwich rating: 6.5
Plus up: Seasoned slice of tomato
Plussed up rating: 7
I think this sandwich really epitomizes what a tea sandwich is. Just a few ingredients, light, and flavorful. A LOT of folks wished I had plussed it with a cucumber and I have to say that would've been delightful as well. I opted for a seasoned slice of tomato which did not suck.
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Tuesday, March 10, 2026
Potato and Ham Sandwich (1912)
The Blue and Gold Cook Book
Sandwich rating: 7
Plus up: Dijon mustard
Plussed up rating: 7.5
This is one of those "if they call it a sandwich, I'm gonna make it" recipes. The ham was technically "sandwiched" between layers of potatoes so...At any rate, this did not come together well. The book didn't provide a recipe for mashed potatoes but I'm not sure how much that would matter. It needed something like flour or corn starch so the egg could bind the potatoes better. It was tasty though. I mean, mashed potatoes fried in lard with ham in the middle isn't going to suck from a flavor standpdoint. Plussed it up with some sharp Dijon mustard to contrast the richness.
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Wednesday, March 11, 2026
Sausage and Egg Sandwich (1936)
1,001 Sandwiches
Sandwich rating: 7.5
Plus up: A whisper of Colman's mustard
Plussed up rating: 8
The one where I stepped in it by insinuating that ketchup was odd in the sandwich. What I meant was that, for me, the sage in the sausage wasn't working great with the ketchup. Not that ketchup is evil on eggs. At any rate this was a tasty sandwich, the ketchup didn't really stand out too much and with the help of Colman's super sharp mustard became one tasty breakfast style sandwich.
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Thursday, March 12, 2026
Chicken and Watercress Sandwich (1936)
Serve It Buffet
Sandwich rating: 6.5
Plus up: Slices of cucumber
Plussed up rating: 7
What a delightful and easy sandwich to make! Chicken, mayonnaise, salt, and watercress. I was super stoked to see watercress at a local market because that is hard to find usually. Nice and peppery but not overly so, it worked great with the chicken and mayo. Plussed it up with, as my man on Instgam Jay__Kale likes to say, the cool, crisp taste of cucumber.
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Friday, March 13, 2026
Deviled Ham Sandwich (1898)
The Enterprising Housekeeper
Sandwich rating: 6.5
Plus up: Melty Swiss cheese
Plussed up rating: 7
Very different from modern day recipes for deviled ham, this sandwich was still quite tasty with a nice kick from the dried mustard. For some reason, whenever I see ham and mustard together, I automatically reach for the Swiss cheese. Melted, of course.
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Saturday, March 14, 2026
Vegetarian Sandwich
Our History
Sandwich rating: 6
Plus up: Ras El Hanout seasoning blend
Plussed up rating: 6.5
This one was a shocker. On paper it sounded kinda awful. Apple, canned mushrooms, hard boiled eggs, and Russian dressing?! No way that would work. Except it did! And given we use warm spices with apples and savory dishes, I figure why not plus it up with some Ras El Hanout. And that worked to0!!
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Sunday, March 15, 2026
Broodje Bakkeljauw (Suriname)
International Sandwich Sunday
Sandwich rating: 9.5
Plus up: Kewpie mayo
Plussed up rating: 10
Yep, another salt cod based international sandwich! This time from the former Dutch colony of Suriname. The recipe I followed varied form others in that it didn't use habanero as a substitute for Marie Johnette pepper and it didn't use Maggi Cube for seasoning. But I chose that recipe because of that second part. The only way from me to get Maggi Cubs was to buy them online and then I would have to buy a pack of 100. Still, this sandwich was amazingly delicious. I went back and forth as to whether I wanted to plus it up but ultimately felt it needed just a touch of fat.
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The chips!
Dark russet potato chips use a special kind of russet and are cooked longer resulting caramelized sugars within the potato. Some folks love em, some folks hate em as the can taste too bitter for some. I dig em and these, these were cooked in lard so...yeah.
The first taste from these was a solid potato goodness but then the flavor, and the heat, built the more you ate them.
Unlike the previous week's Wasabi Steak Turtle Chips which had a couple off flavors, these absolutely delivered on the sweet/spicy Korean Chicken flavor.
I think we both know the answer this week, don't we?
Well, that's it for last week. Tune in this week as I'll be making a "special" sandwich for St. Patrick's Day and an international sandwich featuring liver...yay.
Cheers,
Barry
