What a week!
So much to recap!
Well, the day job has kept be pret-ty busy these days. But no rest for the wicked as we had seven days of sandwiches and a full complement of In The Chips with Barry.
Oh, and I was on the Altas Obscura podcast and feature by Danny New on ABC News too. Ride the lightning! ⚡️
Did I mention I wrote a cookbook, Sandwiches of History: The Cookbook, that’s available for pre-order now? I did? Huh, must’ve forgot. At any rate, it looks like this ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ ⬇️
Just a heads up, there are affiliate links in here (if it goes to Amazon, it’s an affiliate link). If you buys something via that links I get a very small amount of money (think cents) to help offset ingredient costs.
As always, please hit ❤️ and share if you enjoy this little re-cap action. Thanks!
The Sandwiches 🥪
Sunday, July 7, 2024
Carne Louca (Brazil)
International Sandwich Sunday
Original rating: 9
Plus up: Mexican Crema
Plus up ratings: 9.5
This was one of those recipes where I received a range of comments. From the “I’m Brazilian, lived here my whole life, and have never heard of this” to the “Nice job!” to the “You couldn’t have gotten this more wrong.” As with all international sandwiches, I try to source recipes from the country of origin. In this instance, as I mentioned in the video, none of the Brazilian websites were able to be cleanly translated by Google Translate. So, I went with one from The Spruce Eats. Yeah. Luckily one commenter on Reddit was kind enough to serve up a recipe from Brazil in English right after insulting me. Hey, I love to learn. This sandwich was still delicious with it’s rich beefiness, little vinegar kick, and softened onions and peppers. I’ll likely revisit with recipe given just to see the difference. But first I have to eat the leftovers from this round. I added a Mexican cream to add some richness and play off the beefiness and the tang. I understand Brazil has something similar but w/o a Brazilian market near me, I went with Crema. No regrets there.
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Monday, July 8, 2024
Tuna-berry Sandwich (1977)
For Variety, Cook with Soup
Original rating: 4.5
Plus up: Grated frozen serrano pepper
Plussed up rating: 5.5
Whenever a sandwich recipe of old is posted online, kind folks tag and share it with me. Ad this sandwich recipe , which was posted over on 70sdinnerparty on Instagram, was no exception. Not sure why you’d choose tuna to go with cranberry sauce from a can let alone pouring cream of chicken soup over the lot. It wasn’t awful but it also didn’t make sense. Plussed up my using a new technique (at least new to me) that I saw recently, grating a frozen pepper over it. As I mention in the video, you could definitely dehydrate the pepper to make powder. But for this all did was toss a serrano in the freezer. Boom, done. It did help the sandwich but yeah, not making this again.
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Tuesday, July 9, 2024
Hot Cottage Cheese Sandwich (1936)
1,001 Sandwiches
Original rating: 7.5
Plus up: Chili flakes and fresh basil
Plussed up rating: 8.5
If you combine the name of this sandwich and the image above, it doesn’t exactly inspire confidence that this might be a good sandwich. And yet, it was. The cottage cheese got ricotta-esque, the bread fried in butter, the tomato soup with the sautéed green peppers…it all just worked. Went with a couple obvious yet tasty plus ups of chili flakes and torn fresh basil. Yeah, this is in the “make again” column for sure.
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You, yes you, would look great in some official Sandwiches of History gear!
Wednesday, July 10, 2024
Salmon French Toast Sandwich (1967)
Salute to Salmon
Original rating: 6.5
Plus up: Strawberry Jam | Maruno Spice Blend | Texas style barbecue sauce
Plussed up rating: 4.5 | 7 | 8
This was a fun one to make. Basically a salmon salad sandwich, dipped in egg and milk and pan fried. Not bad. Then I got a wild hair to try three plus ups. The first, strawberry jam, was inspired by regular French toast. But I clearly didn’t think that through as the onion and parsley in the sandwich ran right over it resulting in a minus down. Plussed up with the Maruno Spice Blend with it’s saffron and warms spices was definitely a hit. Even more so was the Texas style barbecues sauce. It’s tangy sweet smokiness really worked great with everything in there.
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Thursday, July 11, 2024
Tomato Sandwich (1959)
Festive Foods
Original rating: 7
Plus up: Fresh thyme and black pepper
Plussed up rating: 7.5
Anytime I post a tomato sandwich, the comments flood in about a tomato sandwich should be tomato, mayonnaise, and black pepper. That’s it. Well, I like that but there’s more to explore, baby! Like this sandwich, that had us add grated onion to the mayonnaise. It was a subtle move but one that really leveled up the flavor of the sandwich. Plus it up with a little fresh thyme and black pepper and you’re all set.
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Friday, July 12, 2024
Short Lunch Sandwich
Our History
Original rating: 8.5
Plus up: Dill pickles
Plussed up rating: 9
I started doing ‘sandwiches of our history’ to capture sandwiches that folks pass down or make in their daily lives that wouldn’t be represented in a cookbook. Usually that means some odd combos (sorry, but usually a grandpa or grandma sandwich). Not with this one. It’s a well thought out sandwich. From the toasting of the bread to the use of ranch dressing as the mayonnaise to the Buffalo flavored chicken, each ingredient had a role to play. Some pointed out that blue cheese dressing would work to and it absolutely would. Plussed with a dill pickle and it was a-ok. Thanks to for sharing this creation from her partner, John.
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Saturday, July 13, 2024
Recipe Remix: Salmonburger Tropicale (1957)
Turn To Sandwiches
Original rating: Not gonna rate a sandwich I made (but you should make it and lmk what you think)
The original Salmonburger Tropicale was a clash of flavors due to the use of dill pickle relish and pineapple. But it got me thinking about how I would make if I had to re-interpret the whole thing. Swapping fresh salmon for canned and adding ginger, white pepper, Bachan’s Barbecue Sauce and chives changed the burger itself. The bun was upgraded to a brioche bun, grill toasted, of course. And the sauce was a combo of kewpie mayo and Li Hing Mui powder which was at once sweet, salty, sour, and umami packed. Can’t forget the grilled pineapple too. So very tasty. I will definitely be making this again.
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On the menu this week*:
Monday 7/15 - Farmer’s Sandwich 1902
Tuesday 7/16 - Summer Sandwich pre-1958
Wednesday 7/17 - Oyster and Sausage Sandwich 1936
Thursday 7/18 - Carmen Sandwich 1916
Friday 7/19 - Meat and Potato Sandwich 1882
Saturday 7/20 - Anchovy and Smoked Salmon Sandwich 1924
Sunday 7/21 - Kumru (Turkey)
*needless to say I have to switch things around at the last minute sometimes so think of this is as an aspirational target. Lol.
In The Chips with Barry
A full complement of chip reviews this week for you to enjoy.
Keogh’s Atlantic Sea Salt and Sweet Irish Vinegar Potato Chips
Keogh’s was a brand loomed large a while back on In The Chips with Barry. But I thought I had run through all of their flavors (except truffle, truffle anything tastes awful to me). Sure enough, this innocuous sounding flavor, Atlantic Sea Salt and Sweet Irish Vinegar, had escaped my view. These were tasty. Normally I’m not a huge fan of adding sugar to a savory chip but here it worked. Great balance of salt, potato, vinegar, and a hint of sweetness. I got these at World Market/Cost Plus.
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Terranean Spicy Za’atar Pita Chips
Home run, right here. Za’atar with it’s sumac and sesame seeds is a delicious tart, nutty affair. Adding a nice kick of heat made it that much better. The other thing that send these chips straight to a 5 star rating was the light yet crispy pita chips themselves. Most of the time, when I’ve tasted pita chips, they’re pretty dense. Not these. Great crispness, great flavor, five stars all the way.
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Slabs Salt & Malt Vinegar Potato Chips
It is ok if you’re not familiar with Slabs as the name accurately describes the product. These are some thicc slabs of potato chips. They eat like a massive crunchy french fry more than a chip. And the combo of malt vinegar and salt on a chip (fry) magnificence.
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Can It Sandwich?
TL;DR - yes. All three flavors can sandwich. Not only that, all three flavors together can sandwich. What a week!
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Wow! You made it all the way through?! Congratulation and thank you. And thank you for again for following Sandwiches of History (and for subscribing to this recap!)
Have a great week!
Cheers!
Barry
🥪
