What a week

Barry Enderwick

05 Apr 2026 — 4 min read

From failed biscuits to a breadless sandwich to an April Fool's sandwich that actually turned out ok, it was a week. Not to mention some tasty chips too. Let's get into it!

Monday, March 30, 2026
Surprise Biscuit Sandwich (1911)
The Cook Book of Left-Overs

Sandwich rating: 4.5
Plus up: Caraway sauerkraut
Plussed up rating: 5.5

While I certainly suck at making biscuits, it is important to remember that I follow recipes as written. So, yes, the baking soda needed an acid. But it wasn't in the recipe so here we are. The concept of this sandwich is nice though. A little beef and gravy baked in between biscuits. Were the biscuits better (and less salty) it would've received a higher score. Plussed it up with some caraway sauerkraut (not an affiliate link, just sharing what I used because I dig it) because caraway goes so well with beef.

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Tuesday, March 31, 2026
Cheese Sandwich (1911)
The Arizona Cook Book

Sandwich rating: 4.5
Plus up: Removed lettuce, gave it Grilled Cheese Treatment™ with rye bread
Plussed up rating: 7

Oddly reminiscent of the Dairy Sandwich, this breadless wonder at least had more than butter as filling. Still, the fact that it was actually chicken sandwich but named Cheese Sandwich made me feel more than justified in plussing it up with ry bread and Grilled Cheese Treatment™.

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Wednesday, April 1, 2026
Hot Bolognawich Sandwich (1975)
The Tasteful Home Cookbook (which doesn't exist)

Sandwich rating: 5.5
Plus up: Bachan's Hot and Spicy Japanese BBQ Sauce
Plussed up rating: 6

My inspiration for this April Fool's Day sandwich was all the "cook salmon in a dishwasher" recipes that cropped up over the years. So I made up the sandwich recipe as well as the cookbook name and cover (fun facts: 1) the initials of the cookbook are THC and 2) I came up with this idea about a year ago). The sandwich, cook method not withstanding, was pretty tasty. Plussed up with a little hot and spicy Japanese BBQ sauce and what started as a prank turned into a tasty lunch. Go figure.

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Thursday, April 2, 2026
Minnesota Funeral Bread (?)
A sandwich of regional history

Sandwich rating: 2
Plus up: None

This was an odd one. Some folks weighed in saying that not all raisin bread has cinnamon. Which is both true and irrelevant since the article I based this on called for that kind of raisin bread. For me, the cinnamon just didn't really fit here. Which is odd because you can find combos in Middle Eastern cooking that are eerily parallel that do work. Maybe it was the whiz?

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Friday, April 3, 2026
Tongue-Curry Sandwich (1980)
Pack It & Sack It

Sandwich rating: 6
Plus up: White onion
Plussed up rating: 6.5

Finally getting around to tackling some of the tongue based sandwiches. I had not had tongue until I attended my friend Bill Oakley's Greatest Airline Meals of the 20th Century dinner recently. It was pretty good. But here's the thing. I still can't bring myself to cook it. So, I bought a pound of sliced tongue online from Katz's Deli in New York City. Which a way of saying brace for more tongue sandwiches lol. This was pretty good. The curry mayonnaise played nicely with the beefiness. Opted to plus it up grandpa style with a little white onion. Added a nice bite (get it? ...ok, sorry, I'll show myself out)

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Rafting Sandwich
A sandwich of our history

Sandwich rating: 6
Plus up: Frank's RedHot
Plussed up rating: 6.5

If you've been following Sandwiches of History for a while, you know that I grew up eating and still very much enjoy the combo of dill pickle and peanut butter in a sandwich (a lot of the old cookbooks have a recipe for it, believe it or not). But this added a twist with two kinds of cheese and mayonnaise. And I gotta say it was pretty good. Perked things up a little with the classic Frank's RedHot. Even better.

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Sandwich De Rodilla Tomate y Queso (Spain)
International Sandwich Sunday

Sandwich rating: 6
Plus up: Grilled Cheese Treatment™ using aioli
Plussed up rating: 7.5

This was a fun little sandwich. Kind of like you combined the flavors of grilled cheese and cream of tomato soup. Naturally, that got me thinking Grilled Cheese Treatment™ but instead of just using butter or mayo I opted for aioli. And I cannot recommend that idea enough.

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In The Chips with Barry

These were nicely balanced between the dill and potato flavor. The "fried" flavor of it cam primarily from the fact that the potato chips are fried. But I don't hate that at all.