Sandwiches of History Weekly Recap

There’s no other way to say it: this week was hell for me. Not from a sandwich point of view, but because we had to make the decision to have our 8 or 9-year-old cat (no one really knew), Dora, put down on Tuesday. We inherited her from an elderly neighbor who asked that we take care of her if something were to happen to him. Unfortunately, it did happen, and we took her in. She was our first-ever cat, and we only had her in our lives for a little over a year, but man, what an impact she made. Definitely going to miss her. RIP, Dora.

Sorry to bring you down, but on the plus side, I recorded many episodes before Tuesday, anticipating that we’d be busy with surgery, recovery, etc. So, we’ve got that. Some were mega tasty, others…not so much. Let’s go through them, shall we?

Sunday, November 5, 2023

Lomito Completo (Argentina)
International Sandwich Sunday

Original rating: 9.5
Plussed up: 10

Plus up: Chimichurri (← my favorite recipe)

It is obvious that throughout Latin America, there are varying combos of steak, ham, and cheese between bread. The Lomito Completo from Argentina is no exception. However, when making the sandwich in Chile, they apparently swap out the beef with pork. When preparing to make this video, though, all of the pictures I found used bread that looked nothing like what I can find in stores near me. So, I took a chance and baked my own from this recipe. I say “took a chance” because if you know me, you know that I am not great at baking. Yet, these turned out great! Nice and soft and not terribly sweet, the bread plays brilliantly off the sirloin steak, ham, Muenster cheese, mayonnaise, lettuce, and seasoned tomato. Adding on the chimichurri put it over the edge (in an excellent way) flavor-wise.

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Monday, November 6, 2023

Peanut Butter, Jam, Mayonnaise, and Cheese Sandwich (our history)
Bill Kistner

Original rating: 6.5
Plussed up: 7

Plus ups: Fried Jalapeños from Trader Joe’s

So, there’s this website called BuyMeACoffee.com wherein folks can “buy you a coffee” metaphorically. It’s a low-key, no-commitment, one-time way to toss a few bucks at someone making videos, blog posts, etc., that they enjoy. How many coffees is up to the individual. Bill went all in, buying 10 “coffees” (thanks again, Bill!). He also shared this sandwich recipe that he’s enjoyed since childhood. Apparently, his mom would put out a variety of sandwiches on a platter for the kids to eat. And, as kids do, Bill took two very different sandwiches and mashed ‘em together. One of the primary reasons I do “sandwiches of our history” is to record and document the sandwiches created and/or passed down within families. A lot of them tend to have at least some overlap with a sandwich in one of the old recipe books. I gotta say, this one did not. It was interesting to have peanut butter, jam, cheese, and mayonnaise together. And not unpleasant at all. Adding the fried jalapeños brought heat and crunch, which was nice. Don’t get me wrong, I won’t be making this one again. But it didn’t suck?

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Tuesday, November 7, 2023

Mushroom Crabwich (1958)
Good Housekeeping’s Book of Breads and Sandwiches

Original rating: 5.5
Plussed up: 8

Plus up: Ras El Hanout seasoning blend (← recipe) and making it an actual sandwich

Ah, the Mushroom Crabwich. Despite using ‘wich,’ this was clearly a canapé. Still, aside from it calling for canned mushrooms, it didn’t sound too bad. I had someone ask in the comments if fresh mushrooms were available back in 1958, and the surprising answer seems to be no. Chef Jacques Pépin tells of when he first came to the United States from France, he asked a supermarket clerk where the mushrooms were, and the response was something like “Aisle 5.” No fresh, only canned. That was a bit surprising for a Frenchman with his pedigree in cooking. At any rate, this was a tasty combination of flavors that were vastly improved with the warm spices and subtle heat of the Ras El Hanout seasoning blend. So much so that I will make this again. Minus the cutting rounds out of bread and making it a sandwich sandwich.

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Wednesday, November 8, 2023

Ham Sandwich Number 2 (1917)
Salads and Sandwiches

Original rating: 5
Plussed up: 6.5

Plus up: Slice of tomato & J.P Graziano Hot Giardiniera Seasoning not an affiliate link

In theory, this sandwich should’ve worked. I mean, ham, dill pickles, and mayonnaise? While I take full responsibility for the amount of mayonnaise used (since the recipe didn’t indicate it), the dill pickle-to-ham ratio was way off. I love pickles, but the flavor ended up fighting rather than complementing the ham. Adding on the J.P. Graziano Hot Giardiniera Seasoning was excellent as it brought some complexity and a touch of heat. But it isn’t enough to spur me to make this sandwich again.

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Thursday, November 9, 2023

Egg and Macaroni Sandwich (1936)
1,001 Sandwiches

Original rating: 5.5
Plussed up: 6.5

Plus up: Black pepper and banana peppers

Man, this sandwich had potential. At least, that’s what I thought when I scanned the ingredients. I mean, it had mac n’ cheese as an ingredient! Unfortunately, it became a textural quagmire when paired with a hard-boiled egg mashed with mayonnaise and pimento peppers. I tried to liberate the sandwich by using fresh ground black pepper and pickled banana peppers. And while that did help, it did not help enough. As I said in the video, though, I do think this could be transformed via a Recipe Remix, so stay tuned.

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Shamless merch plug, coming in hot!

Friday, November 10, 2023

Cheese and Anchovy Sandwich (1909)
Good Housekeeping Woman's Home Cook Book

Original rating:
Plussed up rating: N/A

Plus up: None

As if the textural funfest the day before wasn’t enough, the Cheese and Anchovy Sandwich from 1909 added flavor to the nightmare. Yes, it calls for cottage cheese (which I do not hate at all) to be combined with anchovy essence and paprika. Anchovy essence is a bit different from anchovy paste in that it is a sauce and has mace in it. Mmmm, mace. When I read the recipe, I had a feeling this one would be bin-worthy, and I was correct. Do not make this. That said, I think this, too, could benefit from a Recipe Remix using a different cheese and anchovy filets. Hmm…

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Saturday, November 11, 2023

Radish Sandwich (our history)
Jacques Pépin

Original rating:
Plussed up:

Plus up: A glass of rosé

I am a huge fan of Chef Jacques Pépin. By watching his cooking shows over the years, I’ve picked up a ton of knowledge, including techniques in the kitchen. I saw his video on this a while back and have meant to get to it ever since. I’ve done the James Beard Onion Sandwich and absolutely loved it. As for Pépin’s version, it features radishes, which I’ve not been the biggest fan of in the past. But the combination of the butter, salt, radishes, and parsley made for a perfect tea sandwich. So naturally, I had a glass of rosé with it. Lol.

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Well, that’s it for this week. Needless to say, I made next to no headway on the cookbook for obvious reasons. But this coming week, I’ve got to double down as the deadline is rapidly approaching, and the first known time obstacle, hosting Thanksgiving dinner, is just around the corner.

Cheers!
Barry