Open for sandwiches and potato chips
Specifically the ones from last week, that is.
Welcome to the weekly recap o’ sandwiches and chips (and anything else I make). Just want to share that my special guest in Austin on 9/27 will be none other than the man behind the legendary Franklin BBQ in Austin, Aaron Franklin!
The Sandwiches of the Week 🥪
Monday, September 8, 2025
Meat and Cheese Sandwich (1964)
The Sandwich Book
Rating: 6
Plus ups: Seasoned tomato and pepperoncini
Plussed up rating: 7
This recipe was odd. I mean, if you’re calling for a specific meat and a specific cheese, why not put that in the name instead “meat” and “cheese?” At any rate, it was straightforward but tasty with the mustard and lettuce. Added a little freshness with the seasoned tomato and the pickley pop of pepperoncini.
Should you make it? Nah, there are better ham and cheese sandwiches to be had.
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Tuesday, September 9, 2025
Cream Cheese and Herring Sandwich (1920)
The Calendar of Beverages and Sandwiches
Rating: 9
Plus up: None
This was a rarity for Sandwiches of History. A sandwich of old that I felt needed no plus ups. I don’t have a complete data set from my channel together yet but suffice to say it rarely happens. The richness of the cream cheese, the smokey herring, and the mustard pickle came together wonderfully. If you want to make this you can use dill pickles instead of mustard pickles and maybe just add a dab of mustard to the cream cheese and herring mixture.
Should you make this? Yes!
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Wednesday, September 10, 2025
Matador Delite A Go Go (1976)
Winning Sandwiches for Menu Makers
Rating: 7 1/2
Plus up: Dill pickle
Plussed up rating: 8
Did I pick this sandwich because of the oddball name? Yes. Did I also choose it based on the oddball ingredients and process? Also yes. Yet, it turned to be tasty. The ham/chicken mixture was nicely seasoned and the nutty almonds brought a little texture. The rich avocado and melty cheddar cheese was delicious. And the cornmeal crusted exterior was a delightful surprise. Added some dill pickle for a little brightness.
Should you make this? Yes
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Thursday, September 11, 2025
Bologna Sandwich (1931)
Keen’s Cook Book
Rating: 6 1/2 | Boston Brown Bread 5 1/2
Plus up: Baby Swiss cheese
Plussed up rating: 7 | Boston Brown Bread 6
The two ingredients that get me flummoxed the most are “brown bread” and anchovy paste. The latter because I have not found actual evidence that the anchovy paste of today differs from what was used back in the day. Yet every time I post a video that uses it I get scads of confident comments that it was. Growing up, brown bread was just bread halfway between whole wheat white. Yes many contend they mean Boston brown bread in the recipes. So today I tried both. Both were ok but the molassesy sweetness of the Boston brown bread was a little odd in contrast to the spicy Keen’s mustard. Baby Swiss brought in a richness which acted as a bridge for both.
Should you make this? No
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Friday, September 12, 2025
Salmon Sandwich (1904)
How to Eat Canned Salmon
Rating: 5 1/2
Plus up: Peppered bacon and seasoned slice of tomato
Plussed up rating: 7 1/2
Aside from having to make a boiled salad dressing (btw, the modern equivalent is Miracle Whip if you’re curious), the was a pretty straightforward sandwich. Salmon and bacon go great together so I figure why not also bring some pepper to the party too? With the seasoned slice of tomato, it just felt more complete. And tastier.
Should you make it? Yeah but swap out the boiled salad dressing with mayo to make life easier. Duke’s, preferably as it has a little twang to it.
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Saturday, September 13, 2025
Everything Sandwich
Our History
Rating:
Plus up: Chili powder
Plussed up rating:
Not gonna lie, I did not expect like this at all. And yet…and yet. It all came together like some ramshackle BBQ sauce and peanut butter sandwich (speaking of which, why have I never heard of a Peanut Butter and BBQ Sauce Sandwich?! That would be brilliant). The chili powder worked well with all the ingredients in here. So wild.
Should you make this? Yes. Yes you should.
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Torta Ahogada (Mexico)
International Sandwich Sunday
Rating: 10
Plus up: None
Yeah, this sandwich was just wall-to-wall flavor. It is a lot of work (which I skirted for the most part, sorry) but between the pork cooked in it’s own fat, then crisped up, the refried beans, and the two salsas I wanted for nothing.
Should you make it? Absolutely, even you have to use shortcuts.
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In The Chips with Barry 🥔
Vandy Grass Feed Beef Tallow Potato Chips
Personally, I am down with the beef tallow trend for one reason and one reason only - flavor. Some tallow cooked chips I’ve reviewed have leaned more on the tallow whereas these lean more on the potato flavor. Tasty if not a bit spendy.
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Herr’s Cheddar Horseradish Potato Chips
I just noticed that on the thumbnail I reversed the order of “horseradish” and “cheddar” in the name. That’s because the horseradish flavor was an absolute bulldozer. I enjoyed these but wish they had done a better job of balancing the flavors.
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Rusty’s Black Pepper and Sea Salt Potato Chips
These chips where thicc, as the kids say. I do wish the black pepper flavor was more pronounced but they still tasted good.
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Can It Sandwich?
You can guess how each of them did but did all three sandwich together well? Tune in find out.
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And that’s a wrap. Do me a favor, if you’ve read down this far, leave “good time” in the comments section. Kinda want to see if thing is overly long. Thanks.
Cheers,
Barry
