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.