Sandwiches of History of the Week

Well, after two weeks on the road for the final Sandwiches of History: LIVE! shows, what do I do? Go glamping for four days, of course. Which means I am setting up this week’s recap with the view above. Not too shabby. Don’t worry, this is not my entire day. Christine and I are off to do a little rail biking soon. What’s rail biking you ask?

In The Chips with Barry returns with a vengeance this week. I have a massive backlog of chips to review so each one of the three reviews this week will feature three flavors each. Can It Sandwich? is gonna be lit!

The Sandwiches of the Week 🥪

Monday, October 6, 2025
Hi Yi Sandwich (1955)
Good Housekeeping Cook Book

Rating: 5 1/2
Plus ups: Dill pickle relish
Plussed up rating: 6

Yeah this sandwich was mid all the way. The only interesting thing about it was how it had us brown the thing in the oven instead of butter in a pan like French Toast. But even that didn’t bring a lot to the party. Plussed it up with the punch of dill pickle relish but it still wasn’t enough to make me want to eat it again.

Should you make it? Nah, not worth the trouble.

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Tuesday, October 7, 2025
Studio Sandwich (1923))
The Motorist’s Luncheon Book

Rating: 5 1/2
Plus up: Dijon mustard and the Grilled Cheese Treatment™
Plussed up rating: 6

It’s been a while since we’ve had to pound cheese. Thankfully the amount of anchovy paste called for made for a nice salty back note. Still, what’s with the cheese pounding? Ok on it’s own, I plussed it up with the sharpness of Dijon mustard and gave it the Grilled Cheese Treatment™ to get it melty and provide some texture. Tasty in the end but worth doing again? Nope.

Should you make it? Nope.

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Wednesday, October 8, 2025
Pastrami, Cottage Cheese, and Banana Bread (2003)
Mitch Hedberg History

Rating: 6 1/2
Plus up: Cowboy Candy
Plussed up rating: 7

I am not into stunt sandwiches nor ones that are said by comedians as jokes. Especially the latter as they are intended as just that, jokes. But, over on TikTok, follower Coffepoops began a daily campaign asking me to do it. And for a long time I resisted. Then ShinyArmorGuy in the comments said he’d donate $100 to a charity of my choice if I did it before day 100 of the asking. That got me thinking we could raise some money for Feeding America. So, I offered to match his donation and off we went. The sandwich turned out to not be an abomination as I had thought it might be. Got even better with the Cowboy Candy plus up. But what was even better was the number of folks who were able to and did donate to Feeding America as well. My guesstimate is it probably topped out near $1,000. No too shabby!

Should you make this? I mean, yes?

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Thursday, October 9, 2025
Tomato Spread Sandwiches (1800? 1925?)
Homemaker’s Comrade

Rating:
Plus up: Unsalted tortilla chip
Plussed up rating:

Ok, first off, somehow I got it through my head that this book was from 1800. It didn’t have a copyright date but if you look at the ads in it, it is clearly not from that year. It was a long process to make what, as many pointed, amounted to ketchup. Added in an unsalted tortilla chips (since there was plenty of salt in the tomato spread) which added a nice flavor and texture. But yeah, never making this again.

Should you make this? Nope.

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Friday, October 10, 2025
Cream Sandwich (1905)
The “Queen” Cookery Books Number 9 - Salads, Sandwiches, and Savories

Rating: 6 1/2
Plus up: Fresh dill
Plussed up rating: 7

Despite the fact that the Cream Sandwich didn’t really feature cream, this was a tasty sandwich. Think egg salad with a touch of saltiness from the anchovy paste (wait, two old recipes in one week that were judicious with the anchovy paste? I’ve gotta go play the lottery! Plussed it up with the bright punch of fresh dill which went well everything in the sandwich

Should you make it? Yes!

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Saturday, October 11, 2025
Egg and Olive Sandwich
Our History

Rating: 6
Plus up: Curio Magic Salt
Plussed up rating: 7

This was a pretty bare bones egg salad sandwich at it’s core. Not sure we wouldn’t combine the mayonnaise, eggs, and olives and then spread between bread but hey, who am I do judge? Plussed up with some slightly spicy, flavorful Magic Salt. Which makes me think, yeah, I’d make the plussed up version again (just with the mods I menitoned)

Should you make it? Yeah, why not?

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Saturday, October 12, 2025
Katsu Sando (Japan)
International Sandwich Sunday

Rating: 10
Plus up: None

The typical Katsu Sando is deep fried. But when I saw the recipe for this version at JustOneCookbook.com I knew I had to give it a go. All the flavor with less mess? Yes, please, and thank you. Delicious, crunchy pork withe fresh cabbage and slightly sweet, slightly tangy tonkatsu sauce was perfect between two slices of soft, spongy Shokupan (Japanese Milk Bread).

Should you make it? Absolutely.

In case you missed it: Yes!

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Well, that’s a wrap on last week. See you next week sandwiches AND a boat load of potato chips.

Cheers,
Barry