The recap is back!

Alrighty, I am back from the six, twelve hour filming days for my day job and ready to recap. It’s not too late to get tickets to Sandwiches of History: LIVE! happening this Thursday in New Orleans. And if your attending WBUR’s 75th Anniversary Celebration this weekend in Boston, Sandwiches of History: LIVE! is part of the program!

I know what you’re saying, “But Barry, I live in Detroit, Toronto, Dublin, Ireland, London, England, or Las Vegas, how can I see the live show?” Um, those are ticket links! And coming soon Buffalo!

Ok, enough of that nonsense, let’s get into it.

The Sandwiches of the Week 🥪

Monday, May 19, 2025
Hot Sandwich (1936)
1,001 Sandwiches

Rating: 7 1/2
Plus up: Smoked paprika, chili powder, and melted cheddar cheese
Plussed up rating: 8 1/2

With a name like Hot Sandwich, you know it’s gonna be tasty…or not? So vague. Thankfully it was akin to a sloppy joe or a loose meat sandwich. The base of it was tasty but also left open the possibility going in a number of directions for the plus up. I chose the smoked paprika, chili powder, and melted cheddar route and do not regret it one iota. That’s right, not a single iota.

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Tuesday, May 20, 2025
Hudson Sandwich (1922)
Gold Medal Sandwiches

Rating: 7
Plus up: Arugula
Plussed up rating: 7 1/2

When I saw this recipe call for shortening I was a bit worried. Thankfully they used very little. In fact, just enough to bind the other ingredients together. It called for “meat” so I opted for beef that worked well with the capers, olives and egg yolk. Some folks correctly pointed out that shortening could have meant other solid fats like lard. While true, usually a recipe will call for lard when they want it. My assumption (whether correct or not) is that they meant vegetable shortening which came on the market as Crisco in 1911

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Wednesday, May 21, 2025
Halibut and Cucumber Sandwich (1920)
The Calendar of Beverages and Sandwiches

Rating: 7
Plus up: Lemon zest
Plussed up rating: 8

I have to say, this is one of the rare old recipes that was really good right out of the gate. I mean, halibut, green onion, cucumber, mayonnaise, salt and pepper, yes please. Plussed it up with lemon zest to get that lemony flavor without the liquid.

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Thursday, May 22, 2025
Tuna and Mustard Pickle Sandwich (1933)
Bond Bread Cook Book

Rating: 5 1/2
Plus up: Duke’s Mayonnaise
Plussed up rating: 6

I admire the authors trying to make two ingredient sandwich work. But it was just a touch too dry for my liking. A LOT of folks asked what mustard pickles are. I’d couldn’t find them in any store so I bought these online. While technically mustard pickles I think next time I’ll just make some from scratch.

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Friday, May 23, 2025
Barbetuna Bun (1965)
The 1,000 Fabulous Sandwiches

Rating: 5 1/2
Plus up: Pickled jalapeños
Plussed up rating: 6

As I typed this I realized that I’d done three fish sandwiches in a row and two tuna sandwich in a row 🤦‍♂️ Oops. I try very hard not to repeat main ingredients (or use the same cookbook) back to back but I guess the grind of last week got to me. At any rate, this barbecue-ish tuna sandwich was quite ok. Not great. Plussed it up with the pickley pop o’ heat that pickled jalapeños bring to make it slightly more interesting.

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Saturday, May 24, 2025
The Leslie Sandwich
Our History

Rating:
Plus up: None

This sandwich was sent in by a friend of Leslie who apparently was a fan of Sandwiches of History but who also recently passed away after battling cancer. Naturally, I was honored to give his signature sandwich a go. American cheese, bologna, peppered ham, hot mustard, mayonnaise, and potato chips. I mean, this is a classic after swimming sandwich. Felt zero need plus it up.

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Sunday, May 25, 2025
Suya (Cameroon)
International Sandwich Sunday

Rating: 9 1/2
Plus up: Hypothetical cilantro and lime
Plussed up rating: Hypothetical 10

Man, this was another in a long line of super tasty international sandwiches. That peanut based spiced blend was delicious on the grilled beef and the carrot/cabbage slaw was an excellent foil for it. Overall delicious. I still think a little lime juice or zest and/or cilantro would just made it perfect. Oh well, next time.

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Thanks for watching, and reading all they way down! See you next week.

Cheers,
Barry 🥪