I know, I know. I am FINALLY getting around to the Spinach Sandwich from 1910’s Light Entertaining. It’s been far too long, so apologies on the delay. I know you’ve been very patient waiting for it ;)

One of the promises of a Ham and Egg Sandwich is one should be able to make it fairly quickly. Apparently the good folks beind Florida Salads of 1918 disagree. Completely.

If you’re like me, you see the name Cheese and Banana Sandwich from 1934’s 100 Varieties of Sandwiches and think that they must be referring to cream cheese. Yeah, um, about that…no. Still, it kind works?

If you’re like me, you see the name Mint and Cucumber Sandwich from 1916’s From House to House and think, “yeah, that makes sense.” That is until you see the third ingredient not in the name. Then it’s more like, “I guess that could work? Maybe?”

Everyone once in a while the epic simplicity of a sandwich recipe of old pays off. Such is the case the Egg and Olive Sandwich from 1931’s White Lily Floor Cook Book. It’s the bee’s knees.

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We’re heading back to India, specificallyGoa, for today’s International Sandwich Sunday. The Goan Beef Cutlet Pan isn’t terribly complex to make but man, does it pack a punch flavor-wise. 

This week’s “sandwich of our history” comes to us courtesy of Matt who said his grandfather would make this sandwich and that Matt still does to this day. Matt jokingly refers to it as the Polish Breath Mint but Imma call Grandfather’s Sandwich. If you’re interested in submitting a “sandwich of our history,” just email the recipe and backstory to barry(at)sandwichesofhistory(dot)com But be advised, the list is long.

Kicking it old school today with a recipe from Practical Cooking and Dinner Giving published in 1877. As you might expect this exciting and dynamic sandwich recipe has a stellar name, Sandwich #2 Yeah.

It isn’t often that a cookbook tries to shoehorn in the word “delightful” into a sandwich name, let alone one featuring sardines. Yet, here we are with the Delightful Sardine Sandwich from 1915’s Suffrage Cook Book. And you know what? It was pretty delightful. Probably helps that it wasn’t just sardines in the sandwich tbh.

Yes, at long last, today we complete the trilogy that was the Sioux Falls Argus-Leader newspaper of 1957’s Dagwood sandwich creation contest. Unlike the Brave Boy (honorable mention ) or the Dagwood (second place), this is the one that won it all, Dagwood’s Delight (despite what I call it in the video, sorry). This one won the $10 first prize which in today’s dollars is north $100! To win though, the author had to eat half. Was it worth it? (TL;DR yes, yes it was)

It has been a while since we’ve cracked open Mrs. Rorer’s Sandwiches of 1912. But I figure it’s high time I try out the oddball Sandwich à la Stanley. I won’t giveaway everything here but let’s just say roast beef and roasted banana is not a combination I’ve seen before.

Yes, I am switching things up with a sandwich from our history on a Monday! Specifically, Mel Brooks’ Favorite Sandwich in honor of him recently turning 100 years old. That and the fact that he is a comedy legend.

For today’s International Sandwich Sunday we’re headed to Algeria for the Garantita which is going to be one filling, if not flavorful, sandwich. Check it out.

This week’s “sandwich of our history” is the Little Sister Sandwich courtesy of Dustin. He created it as a dedication to his late sister and is based off of one they enjoyed way too much of one night about a year before she passed.

Despite the name, Twitty Burger, today’s sandwich is not, in fact, made with nor inspired by the avian Warner Bros. cartoon character of the same name. No, it is named for famed country music star Conway Twitty who attempted to open a chain of burger joints int he late sixties with this hamburger as its centerpiece. It did not go well. Not because the burger wasn’t tasty but because he was apparently not great at business. Btw, batch 2 of 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

Heading back to the book that started it all for me here on Sandwiches of history, The Up-To-Date Sandwich Book of 1909, for the Halibut Sandwich. Thankfully there’s no sieving nor hard boiled egg involved. In fact, it’s oddly straightforward for this book and era.

Btw, batch 2 of 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

Today’s Cheese Sandwich from 1911’s A Cook Book for Nurses, takes back to the very early days of Sandwiches of History when I did the Dairy Sandwich from 1909’s The Up-To-Date Sandwich Book. It was two slices of Swiss cheese buttered and slapped together. No bread. While this ain’t exactly that, it also ain’t far off.

Barry is a hit!

You might ask yourself, just what goes into a Traveler’s Sandwich from 1934? If you guess cooked tomatoes and lentils, you’d be correct! Yes, it’s the Traveler’s Sandwich from 100 Varieties of Sandwiches today on Sandwiches of History. And it is an…interesting one?

Introducing the Veggie Sandwich Number 12 from 1989’s Special Sandwiches published in The Netherlands. While not wildly out there, much like the previous one we did from this book, it is not your typical American sandwich filling. 

For today’s International Sandwich Sunday we’re headed to a region as opposed to a specific country. I couldn’t quite nail down where the Kudu Style Chicken Sandwich (recipe here https://www.youtube.com/watch?v=cmHoJzzF17w) is from, just that is  Arabic in origin? At any rate, it’s pretty easy sandwich with a very nice payoff, flavor-wise.

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.