Just one week ago...
...I made theses sandwiches. For reals
It was quite the busy week last week as we hosted Thanksgiving. So much so that In The Chips with Barry had to take a week off. Not only that, you got six new old sandwiches and one revisit of a Recipe Remix™. Man, I slacked off completely. Well, that changes this week, I can tell you!
For those of you on the paid tier of Substack, you can look forward to videos on Mock Chicken Soup (1896), Brew-It-Yourself Potato Wine (not sure the year but…yeah), Toast Water (1915), something simply called Monkey from 1900 (and no, it does not involve eating an actual monkey…thankfully), and more coming soon.
The Sandwiches of the Week 🥪
Monday, November 24, 2025
Pepper and Egg Sandwich (?)
regional history
Rating: 7
Plus ups: Hot Giardiniera
Plussed up rating: 7.5
When I first read about this sandwich, it seemed Chicago was it’s place of origin. Well, let’s just say Catholic folks from all over the Northeast lay claim it. At any rate, it was a sandwich create for consumption on Fridays during Lent. And it is tasty. Sautéed bell peppers and eggs with seasoning? Hard to go wrong here. Many potential plus ups but I kicked Chicago style one time with some hot Giardiniera. No regrets there.
Should you make it? Yes!
In case you missed it:
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Tuesday, November 25, 2025
Helen Corbitt’s Favorite Sandwich (1957)
Helen Corbitt’s Cook Book
Sandwich rating: 6.5
Plus up: Moruno Spice Rub
Plussed up rating: 7
This was an odd little sandwich that didn’t sound great on paper and didn’t look great on the bread. And yet, it was tasty. Cheese, onions, tomatoes, and kidney beans. The beans were a little odd but not off-putting. Plussed it up with the warm spices of the Moruno Spice Rub which worked out nicely.
Should you make it? I mean, you can but…
In case you missed it:
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Wednesday, November 26, 2025
Barbecued Pork Sandwich (1974)
The Meat Stretcher Cookbook
Rating: 6.5
Plus up: Cowboy candy
Plussed up rating: 7.5
Gonna just glide right over the name of this cookbook and talk about the sandwich. It’s another in a long line of shortcut barbecue sandwiches. Ones that have you make a quick barbecue sauce, then slide in some cooked meat, in this case pork. They all are pretty ok but the sauce is decidedly not anywhere near as complex as an actual barbecue sauce. Kick things up with a little cowboy candy (recipe I follow linked above but be warned, it makes a ton)
Should you make this? Sure
In case you missed it:
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Thursday, November 27, 2025
Moist Maker Recipe Remix™ (1990s)
TV show FRIENDS
The one where I get lazy. Lol Yeah, back for the second year in a row is the Recipe Remix™ of The Moist Maker from the TV show FRIENDS. I tend not to rate my own concoctions but man, this tasty, if not filling, second Thanksgiving is totally worth giving a go.
Should you make this? Absolutely!
In case you missed it:
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Friday, November 28, 2025
Sarbonne Sandwich (1968)
The New Hamburger and Hot Dog Cookbook
Rating: 6.5
Plus up: Dijon mustard and melted provolone cheese
Plussed up rating: 7.5
This isn’t the first sandwich recipe that called for hamburger pressed up against bread, then cooked that I’ve done. But it was one of the more peculiar ones. From the name, derived from an esteem facility of higher education in Paris at the time, to ingredients including pickled beets and capers. Nothing about this was French but it was pretty tasty. So I Frenched it up with a little Dijon mustard and tossed on some melted provolone for good measure. So yeah, turns out a cheeseburger is good. Lol
Should you make this? Naw
In case you missed it:
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Saturday, November 29, 2025
Hot Ham Bun
Our History
Rating: 6.5
Plus up: Red chili flakes
Plussed up rating: 7
I’ve seen a number of recipes over the year that calls for combining ingredients, putting into a hamburger bun, then wrapping and freezing to be cooked later. But his one sent in by Kyle had ham, cheddar cheese, sliced stuffed olives, green onions, mayonnaise, and tomato paste. Now, that’s a combo of flavors I have not seen. And it was pretty tasty. For some reason I got pizza sauce on the brain so I plussed it up with some little red chili flakes. Simple but effective.
Should you make it? Sure, why not.
In case you missed it:
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Sunday, November 30, 2025
Torta Gemma (Mexico)
International Sandwich Sunday
Rating: 9
Plus up: Salted sliced avocado
Plus up rating: 9.5
This was a close relative to the Torta Ahogada we did a little while back. And they both hail from Jalisco in Mexico. But whereas the Torta Ahogada uses carnitas and refried beans, the Gemma uses braised pork and Mexican cream (kind of like a mild sour cream). A very delicious torta indeed. Also, my new understanding is that the reason the sauce is poured over is because it allows you to use bolillos that may have gone a bit stale. Still, I think I’d prefer to dunk. Plussed it up with a natural friend, sliced avocado (with a little salt)
Should you make it? Yes!
In case you missed it:
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You made it! Thank you for watching for making it to the end of the post! If you celebrate Thanksgiving, I hope it is a relaxing one. If you don’t, I hope you have a great Thursday (and rest of the week, of course).
Cheers,
Barry
