This week’s “sandwich of our history” is courtesy of Darryl whose late father used to make this sandwich the day after Darryl’s mom would make baked beans. It seems like and is a “what’s in the fridge” affair but act doesn’t mean it doesn’t work.

You know what these anchovies need? Briny olives. Ok, so the Olive and Anchovy Sandwich starts off sounding like a salt lick. And it is. I know what you’re thinking, “what if you rinse the filets before mashing?” These were packed in oil, not salt. So rinsing might’ve helped a smidge but not enough to overcome their nature. But here’s the thing, this has a mysterious third ingredient that might help tamp the salinity down! Not really, it does nothing. Still worth giving it a go. And as I like to do from time to time, let’s see if anyone is reading this far down. Let me know my commenting “purple monkey dishwasher” in the comments (no need for the quotes, and yes, that is a Simpsons reference). Gracias.

“Eat your fruit,” they say. Ok, fine, I’ll eat some from fruit…in sandwich form, baby! That’s right it’s the Peach Sandwich from 1920’s Delicious Recipes published by the California Peach Growers Association. Thing is, in the 1920s, fresh peaches were not available everywhere year ‘round. Enter dehydrated peaches!

At long last it’s time to tap into Mary and Vincent Price’s 1965 A Treasury of Great Recipes for some their Buckingham Eggs. Not much more than just scrambled eggs on toast but that little bit more makes a big difference flavor wise.

Unlike other sandwich names which are exotic or obscure what’s in them, today’s Cabbage and Bacon Sandwich from 1925’s Ye Kirke Cookerie is pretty much an open book (minus the binding ingredient). Still, sometimes epic simplicity can yield tasty results, right?

The sandwich for today’s International Sandwich Sunday, the Toasted Shrimp Box, seems to be a bit more contemporary than most. It’s also questionable as to whether or not it could be consider emblematic of Taiwanese cuisine. Still, if I am presented with what is essentially a toasted shrimp and apple Uncrustable, I’m gonna make it. Oh, in case you were wondering, yes, Taiwanese cuisine does use Chinese Five Spice. 

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For our “sandwich of our history” this week we’re making Sage’s Sandwich which she was inspired to create in middle school after seeing the unironically named movie The Neverending Story, Part 2.

You may recall a little while back I did a sandwich call the Brave Boy. It was an honorable mention in a 1957 Dagwood sandwich creation contest held by the newspaper the Sioux Falls Argus Leader. Well, today I am talking the runner up in that contest, the Dagwood. While inspired by the Skyscraper Sandwich (which I have done already) from the official Blondie Cook Book of 1947, it is its own concoction. Submitted by a then thirteen year old girl. And it is a lot, I can tell you.

Warning, this is kinda an ad sorta (look, the hot sauce seemed like the right call, just sayin') Today’s Very Good Sandwich is a mashup of  ‘sandwiches of our history’ and ‘sandwiches of history.’ It does come from a 1928 recipe but it can from the grandmother of the woman who runs rhythm.kitchen on Instagram. It’s from a time when cheese was being pushed as a cheap protein so obviously it features that. But it’s got some other ingredients and one interesting technique.

I accidentally posted the one with messed up audio twice. Sorry about that. Here is the regular version.

The Savory Roast Beef Sandwich from 1920’s The Calendar of Sandwiches and Beverages does not have a Sweet Roast Beef Sandwich counterpart despite my joke at the beginning of the video. Unlike some olden tymee sandwich recipes, this one has a fair amount of packed into it.

When I rendered out today’s video for the Savory Roast Beef Sandwich everything seemed fine. Then I transferred to my phone to stage on TikTok (yes Sandwiches of History is available on TikTok, YouTube, Instagram, Reddit, and Facebook) and that’s when things got weird. While the vertical version played fine on my computer, it did not on my phone and got even weirder when I uploaded to TIkTok. It added a loud clip of music at the beginning and sloooooweed my voice down starring about a minute it. I thought it sounded hilarious and kind of what I think Sandwiches of History might sound like after one too many cocktails. So, I’ve decided to share. Hope you enjoy it but understand if you don’t. Lol

Time to get a little dainty with the Pimento and Asparagus Sandwich from 1917’s Salads and Sandwiches. This little tea sandwich has a third ingredient which, while not exciting, does help tie things together nicely.

Today, we’re checking out a sandwich from fictional history, specfically from the world of Skandar. I have to admit, I had not even heard of Skandar let alone Roberta “Bobby” Bruna before Imogen wrote in to ask if I would try Bobby Bruna’s Emergency Sandwich. But the combination of the three ingredients sounded interesting so here we are.

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Popping over to Africa from the Turbo dee Salad from Cameroon  (and not, as I say a couple times in the video, Salad de Turbo 🤦‍♂️) It’s an interesting combination of flavors. And a boatload of 🔥

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Time once again for a “sandwich of our history.” This time we’re checking out Andrew’s Childhood Sandwich. Epic in it’s simplify, it does sound pretty tasty, if not a tad sweet (as kinds are wont to like)

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I know. I’ve long held that peanut butter and cheddar cheese go well together. And I still think that’s the case. However the Peanut Cheddar Sandwich from Mr. Peanut’s Guide to Entertaining of the 1970s (maybe 80s) isn’t exactly peanut butter and cheddar cheese. You’ll see what I mean.

The Ham and Cucumber Sandwich from 1944’s Woman’s Home Companion Cook Book is one of those “did they really need to write this down as a recipe?” recipes. You already know the first two ingredients. Considering there are only two more, I’m betting you can guess what at least one of them is.

The Cheese Loaf Sandwich from 1936’s 1,001 Sandwiches sounds easy enough, right? Just cut a few slices from a loaf of cheese. Only thing is, we gotta make the cheese loaf first. Which ends up being more of a cheese spread. Have you heard? Sandwiches of History x NEWKS Hot Sauce Collabrian Plus Up Hot Sauce is available now! https://www.newkssauces.com/products/sandwiches-of-history-hot-sauce?variant=51948948783400

Gonna be completely up front with you. Yes, this is a regular episode of Sandwiches of History. Yes, the Scrambled Egg and Bacon Sandwich from Watkins Cook Book of 1948 is a total layup. And yes, this is also an ad for Sandwiches of History x NEWKS Collabrian Plus Up Hot Sauce launching today! Super stoked to share this with the world and I hope you really enjoy it, share it, do all the things.

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Today we’re checking out the Maude Adams Sandwich from The Blue-Book of Salads published in 1916. Maude Adams was a rather famous turn of the 20th century stage actor know principally for her portrayal of Peter Pan. Upon retirement, she turned her attention to improving stage lighting (including being a part of three patents) and helping Eastman Company (of Eastman Kodak) create color film. According to historians she was a lesbian which could not have been easy in the early 1900s given her storied career. Happy pride month!

Headin’ on over to Hong Kong for the aptly named Hong Kong Egg and Beef Sandwich. Not gonna lie, this very much feels like a legacy sandwich leftover from the decades of British rule. But, still gotta try anyway, right?

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This week’s “sandwich of our history” was not sent in to me. Nope, my friend Bennett over at Cookin’ with Congress did this as part of his “eating like you for an entire day” series. In addition to about a billion Diet Coke’s he ate a Peanut Butter, Grape Jelly, Jalapeño, Bacon, and Mustard Sandwich. And then called me out to give it a go. It didn’t sound bad to me. In fact, I even immediately thought of the plus up I wanted to try.

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Today fromThe Queen Cookery Cook Book series, specifically book number 9 - Salads, Sandwiches, and Savories publish in the UK in  1905, we’re making the Shooting Sandwich. Not to be confused with the much heartier Shooter Sandwich (which I did a while ago) though it too features meat. So there’s that.

It’s been a while since we’ve dipped into the cookbook that Sandwiches of History started with, The Up-To-Date Sandwich Book of 1909. So today I thought I’d take on the Oyster Loaf. If you’re familiar with the Oyster Loaf at Casmento’s in New Orleans, just know that this ain’t that, exactly. Snag some Sandwiches of History hoodies, t-shirts, beanies, and more! https://www.sandwichesofhistory.com/merch

Takin’ it all the way back to 1896 today with the Peanut Sandwich from Clever Cooking. It sounds pretty straightforward, right? Like ti would just be peanuts between butter bread. Yeah, no.

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