It is Guest Host Friday and what better way to start off the month of October than with award winning horror writer Robert Ottone? Today, he’s taking on the Black Cat Sandwich Part 2 from 1936’s 1,001 Sandwiches.
Finally, the great taste of raisins is paired with awesome power of nuts for today’s Raisin and Nut Sandwich from the Westminster Church Cook Book pucblished in 1916. Ok, that might be overselling a tad.
Once again we find ourselves with both a “sandwich of our history” and an international sandwich. Today’s Nonna’s Sandwich was sent by Paolo who lives in Italy. He said is grandmother would make it for him as a snack. Which, gentle remider, that’s how it is being rated today - as a snack sandwich. A treat, if you will.
Today’s “sandwich of our history” comes to us from Malcolm whose mom Debbie would make this sandwich. With a name like the Debbie Sandwich, you may be tempted to think it is straightforward. But there are some twists. Some tasty, tasty twists.
Oh, it’s International Sandwich Sunday, alright and today we are headed back to Spain for the Bocadillo de Bacalao y Pisto. I features lightly fried cod, some cooked down peppers with tomato toast, a fauxaili, and chives. Easy to make, deceptively simple yet very delicious. And yes I am aware that bacalao usually means salted cod but I’m following a recipe from SpainOnAFork.com which calls for fresh (which, speaking from experience, is a lot easier!)
A very unique “sandwich of our history” from a technique standpoint. Not to mention to the name, The Creation. I won’t give away the technique action but let’s just say it kind of tracks for a teenager (at least it sounds like something I would’ve done back in the day too lol)
There are, surprisingly, only two sandwich recipe in 1996’s Cookin’ with Dave’s Mom.” I’d of pegged David Letterman of more of sandwich guy than that. Well, since we already did Dave’s Favorite Fried Bologna Sandwich, let’s go ahead and tackle the Hot Tuna Sandwich, shall we?
Every once in a while, I see a contemporary sandwich that just have to try. So, I slap the label “recent history” on it and get to work. Today’s sandwich, the Gram Flour Grilled Cheese Sandwich from author and award winning food writer Chetna Makan, takes a decidedly different approach to a grilled cheese. And I have to say, I am here for it.
Our “sandwich of our history” today was shared by Ken who is caregiver to his wife who, unfortunately, has Alzheimer’s. Which really hit home with me as my dad performed that role for many years. It’s hard work and Ken wanted a brunch-like sandwich that would be relatively easy to come together and tasty. And I think he nailed it.
Oh, and I added a new two-sided hoodie to my store, check it out: https://www.sandwichesofhistory.com/merch#!/Young-&-Sick-Lets-Give-This-a-Go-Unisex-Hoodie/p/868477820
When you have to fill a book with enough recipe for 1,001 Sandwiches, you’re bound to get some kinda lazy names. Like the Bologna Sandwich, Variation Number 2. And lest you think this concoction from 1936 is just bologna, think again.
Today’s “sandwich of our history” comes to us via Thomas who said his dad would make this from him growing up when money was tight. Thomas’s Dad’s Sandwich may not be schmancy but it is actually a pretty great example of using a few well chosen ingredients to maximize flavor and deliver nutrition on a budget.
Oh, it’s International Sandwich Sunday and we are headed to Australia. And almost certain a flood of “nice try but that ain’t it, mate” comments are about come pouring in. In researching how to make this sandwich practically every recipe site says that it’s a pub classic but none offered up what seemed like a simple sandwich recipe. So, here’s hoping this one is correct. Either way, at least I got a tasty sandwich out of it.
I could’ve saved today’s “sandwich of our history” for an International Sandwich Sunday. That’s because the Banaan Tosti was shared by Jakoba from the Netherlands. It’s his their dad's favorite way to make this sandwich which, if I am being honest, I’ve never even had before. So, I’m a bit excited to try it.
Finally, the great taste of wieners meets the great taste of hardboiled egg! And it’s all thanks to 1,001 Sandwiches from 1936. Of course, those are not all that’s in the Weiner and Egg Sandwich but those are the main ones. Will the others round things out? Let’s find out.
Our “sandwich of our history” today comes to us from Zeke. Well, Zeke’s babysitter when he was a kind, anyway. Let’s make the Babysitter Sandwich! 🧢 Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch
When I first tasted Bovril at my Sandwiches of History: LIVE! show in London a couple of years ago, I could not have predicted that I would consume it ever again, not because it was bad, but not exactly well known on the West Coast of the United States. Well, thanks to the Tasty Book Of Sandwiches put out by Bovril in 1920, I’ve now had it several times. And even the sandwiches which sounded iffy from this book turned out super tasty. So, despite the final color of the scrambled eggs, I suspect this Scrambled Egg Roll will be tasty as well.
Let’s make Emily Ann’s After School Snackwich for today’s “sandwich of our history!” Honestly, it sounds pretty good if not maybe a little dry due to one particular ingredient. But hey, I’ve been wrong before, right?
We are headed to India for today’s International Sandwich Sunday. I wouldn’t necessarily call the Maggi Masala Ramen Sandwich a classic, per se, but it sounds interesting. And well, I want to try it. So here we are.
Today’s “sandwich of our history,” sent in by William who said his Grandma Betty ate this sandwich every day. And though it probably has been done by many folks over the years, this is a sandwich spread first here on Sandwiches of History.
I’ve got a new cookbook coming out in the spring - Vintage Party Sandwiches. All but one recipe is adapted quite a bit from old cookbook and makes one sandwich that you then cut into bites to be served at cocktail parties, tea parties, or any social gathering. Of course, you could just enjoy the whole thing yourself. There are 85 recipes which I spent months testing and now, it’s time for photos. This week we were in Santa Barbara, California for a little photo shoot of me with the immensely talented husband and wife team of Andrew and Carrie Purcell. Put this together to share a little of the “magic” behind the scenes.