Recap time again

Barry Enderwick

09 Mar 2026 — 4 min read

Salt Cod Bokit of Guadalupe.

Welcome back to the weekly recap. Seven sandwiches and three chips to get so let's no beat around the bush.

How's about some sandwiches?

Monday, March 2, 2026
Egg and Tartare Sandwich (1936)
1,001 Sandwiches

Sandwich rating: 4
Plus up: Pickled red onions
Plussed up rating: 5

We kicked things off last week with a little bit of misdirection. Based off the name, a lot of folks though this was going to be a Steak Tartare Sandwich. Alas, no. The cookbook used the term "tartare sauce" and "tartar sauce" interchangeably. The sugar in this sandwich sent it into a Miracle Whip-forward position which wasn't great for my palate. Plussed it up with the bite of pickled onions. Helped but not enough to make me want make it again.

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Tuesday, March 3, 2026
Hearty Sandwich (1914)
Good Housekeeper's Cook Book

Sandwich rating: 6.5
Plus up: Melty Swiss cheese
Plussed up rating: 7.5

While this didn't really live up the definition in my mind of "hearty," it was still tasty. Very much gave of grandpa vibes with the "suspicion" of French mustard, raw onion and ham. Felt only natural add some Swiss cheese and melt it.

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Wednesday, March 4, 2026
Minced Chicken Sandwich (1966)
Women’s Day Encyclopedia of Cookery

Sandwich rating: 5
Plus up: Black pepper, chopped green onions, and just a smidge more mayonnaise
Plussed up rating: 7

The original sandwich was oddly dry. Not bad, but as basic a chicken salad as you could get. So, I plussed it up with the sharpness of black pepper, some mild green onions, and yes, a little more mayonnaise. That really improved things considerably.

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Thursday, March 5, 2026
Cheese Butter Sandwich (1908)
Rumford Cook Book

Sandwich rating: 5.5
Plus up: Mango chutney
Plussed up rating: 6.5

The one thing this sandwich did not need more of was butter. Man, there was a lot of butter (and some cheese). Kudos to the authors for not completely overwhelming the sandwich with the anchovy paste like other olden recipes. Plussed up with the sweet, tangy, savory mango chutney as a way to cut the richness and it worked nicely.

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Friday, March 6, 2026
Fish Savoury Sandwich (1920)
The Book of Tasty Sandwiches

Sandwich rating: 7
Plus up: Nasturtium leaves
Plussed up rating: 7.5

Boy was this a shocker for me. I was sure there was no way a sandwich filling that had cod and Bovril in it would be even marginally ok. Yet it was so much better than that! Plussed it up with the peppery bite of Nasturtium leaves which are currently taking over a large part of our back yard. Provided a nice sharp contrast to the rich fish filling. Go figure

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Saturday, March 7, 2026
PB & J Test (1920)
Our History

Sandwich ranking:
1/ traditional
2/ mixed
3/ 1901 style

Plus up: chili powder

When I first saw the email asking if pre-mixing the peanut butter and jelly was wrong, it dawned me that I had never tried it. So, I wanted to do a little technique test. The traditional way, the mixed way, and the 1901 recipe way. Turns out, I want it old school although a few commenters pointed out that when making them for an institution (e.g. school) pre-mixing is a time saver.

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Sunday, March 8, 2026
Salt Cod Bokit (Guadalupe)
International Sandwich Sunday

Sandwich rating: 8
Plus up: El Yucatano Habanero Hot Sauce and a squeeze of lime
Plussed up rating: 9

This was, admittedly, a little bit extra work. And yes, one could make it with fresh cod to save time. But I wanted to kick it old school. The salt cod, once soaked, rinsed, and cooked had nice slightly salt flavor to it. I thought that not having a sauce of some sort might make for a dry sandwich but nope. Was pretty dang good. But plussed up with El Yucatano Habanero Hot Sauce and a squeeze of lime really livened things up.

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How's about some chips/snacks?

Turtle Chips from South Korea are formed, four layer wheat-based snacks. In this case, wasabi steak flavored. Pretty good, definitely got the wasabi but the steak flavor was more of an umami richness than meat. Still, tasty.

HEB strikes again but this time with a very uncomplicated flavor. But here the rub, a lot of potato chips companies use things citric acid in an attempt to amp up the black pepper flavor. HEB just brought the black pepper. And I was here for it.

I thought there was only one flavor from Keogh's that I hadn't tried (truffle, no thanks) but saw these at World Market and had to pick them up. What was most impressive is the ingredients list showing whiskey powder was used. Worked well with the pretty straightforward barbecue flavor.