The Sandwiching Hour

Ok, more like the sandwiching week. At any rate, I want to address up front the seemingly alarming increase in production mishaps. Currently we are splitting our time between San Jose where we live and San Diego to help support a loved one through a pretty serious diagnosis (things are going really well so far though). As a result, I am having to record a bunch of the daily videos all at one (potential for problems starts here). Then there's the fact that I have switch from using an DSLR and wireless Röde mics to using my iPhone 17 and SmallRig wireless mics and let's just say it has been an adjustment (especially now that it seems any exterior button on the iPhone can easily turn the camera on or off without intending to). And as if that was enough, I signed on to write another cookbook which means recipe testing. And a lot of it. So, yeah, stretched a little thin these days but hoping changed to how I plan an pre-produced will help things out.

Speaking of cookbook, this new one will be focused sandwiches that would be great to serve at a cocktail party, tea party, or any other gathering. There will be a lot more recipes in it than Sandwiches of History: The Cookbook. Each will make a full sandwich (if you'd like one for lunch) or can be cut into bit sized shapes. I am adapting recipes in cookbooks spanning from the late 1800 through to 1960. It's a lot of work but hopefully you'll enjoy it. And to support it's launch in 2027, I am looking to line up a different kind of tour that Sandwiches of History: LIVE! One involving a tea party one afternoon and a cocktail party the following evening. I'm not sure if I can pull off having you join me in making sandwiches but one thing will be fore sure, you will able to taste different sandwiches yourself! Woot! Ok, on to the recap!

Monday, June 29, 2026
Sandwich rating: 6
Plus up: Black pepper and HP Sauce
Plussed up rating: 7 1/2

Pretty straightforward sandwich but the combo of crunchy fresh cabbage, smoky bacon, and rich mayonnaise on nutty whole wheat bread turned out nicely. I did feel like needed a little plussing up. I opted for the bit of black pepper and sweet tanginess of HP Sauce both which worked really well with the original ingredients.

Tuesday, June 30, 2026
Sandwich rating: 7 1/2
Plus up: Furikake and top piece of toast
Plussed up rating: 8

This recipe came to us courtesy of the late great Vincent Price. Not only a widely regarded actor, he was also a gourmand who co-wrote 5 cookbooks with his wife Mary. This recipe was a masterclass on how to properly balance anchovy paste, which can quickly overwhelm, in a dish. It worked beautifully with the butter, toast, eggs and other ingredients. I opted to plus it up umami-style with some furikake and, just to make it easier to eat, a top piece of toast.

Wednesday, July 1, 2026
Sandwich rating: 7
Plus up: More chocolate and Maldon Sea Salt
Plussed up rating: 7 1/2

Not gonna lie, I don't think I've ever had the combo of peach and chocolate. But kinda I dig it. Lots of folks were incredulous that this didn't call for fresh or canned peaches. Calling for fresh would've been problematic from an access standpoint in 1920. And it is my understanding that canned were relatively expensive at the time. Whatever the case, this call for rehydrating dehydrated peaches. It did feel a little light on the chocolate so I addressed that with the plus up as well as add Maldon Sea Salt which helped elevate both the peach and chocolate flavors.

Thursday, July 2, 2026
Sandwich rating: 2
Plus up: Tomato | Slice of dill pickle
Plussed up rating: 3 | 5

If the Buckingham Eggs were a prime example of how to use anchovy paste judiciously, this recipe was the opposite. The filets I used were ones pack in oil (not salt) and my experience tells me that rinsing my have helped a but but not enough to offset the salt bomb that was the combo of anchovies and briny olives. The usual go-to salt absorbing plus up, tomato, was not really a match here though it improved it slightly. The dill pickle plus up, on the other hand, worked great. I was surprised by the number of people who comment that the pickles just added more salt. Not sure what pickles they're using but would not consider the ones I used salty in the least.

Friday, July 3, 2026
Sandwich rating: 5
Plus up: None

Well, this did not end well. Not because the sandwich was terrible (though it was kind meh flavorwise) but because I failed to record the ending. As in all of it. It's a cute sandwich which I was trying to post the day before the 4th of July in case anyone wanted to make it but truth be told, it was more about visual appeal than taste. Some folks asked why I didn't just re-record it. Well, I didn't know I was missing footage until I went to edit it about two week after filming so...yeah.

Saturday, July 4, 2026
Sandwich rating: 6 1/2
Plus up: Mustaaaaard
Plussed up rating: 7 1/2

This sandwich was very much rooted in "grandpa sandwich land." I mean, peanut butter, baked beans, hot dog, and onions? But it all just kind of worked. I decided to lean into the granpa-ness of it and plus it up with mustard which worked out really well.

Sunday, July 5, 2026
Sandwich rating: 8 1/2
Plus up: Aleppo pepper
Plussed up rating: 9

Given how easy it was to pull together this chicken sandwich was nice and flavorful. Plussed it up with the lemon, almost fruity heat of Aleppo pepper just to give it a little kick. This is the "recipe" I follow if you want to give it a go.

Kicke off Local Style Potato Chip week with these bad boys. Definitely tasted like deep dish pizza though not overwhelmingly so.

Next up, their Hot Giard flavor. Spicy marinated vegetable salad that gets put on Italian Beef Sandwiches and many other things. Great idea for potato chips flavor and these did a great job of nailing the flavor.

And lastly, Chicago Hot Dog. These were absolutely my favorite of the three. The flavors of all the good stuff you get on a Chicago dog were there. Yum.

I mean, I think you can guess, right?

Aaaaand cut. That's a wrap for last week, join me next week for more sandwiches and chips. As alway, thanks for watching and reading.

Cheers,
Barry

P.S. If you remember The Room, easily one of the worst movies ever made, you will absolutely want to check out The Room Returns. Starring Bob Odenkirk, it was shot entirely on greenscreen in 12 hours with everyone (including Odenkirkt) donating their time as it is a fundraiser. But it is such a great, earnest parody/remake. Highly recommend checking it out.