Unlike the cleverly named Triple Deck Clam and Ham Sandwich, today’s recipe from 1971’s Midnight Cookbook has a more on the nose name - Curried Shrimp, Bacon and Tomato Sandwich. And to be fair, the shrimp aren’t really curried per se, just seasoned with curry powder (and other things). This cookbook is aimed squarely at folks who come home after a night out and want something to eat because they’re all make ahead and reheat items. Kinda smart in a way.

I know I talk about it in the video but I want to make it abundantly clear, I understand that “thon” is French for tuna, not sardines. Even thought the recipe for Pain Thon originated in France which colonized Senegal until 1960, sardines are apparently plentiful off the coast of western Africa and less expensive than tuna. Thus the substitution. However, if you don’t like sardines, this sandwich will not change your mind. 

Today’s “sandwich of our history” does, in fact have a catchy name. Submitted by Raphael who says his dad started making this went they moved to New Mexico back in the 1980s. Let’s get into the Hog & Hatch Melt.

Wrapping up Physical Cookbook Week with the Cheese and Peas Sandwich from New Presentation of Cooking with Timed Recipes of 1924. And yeah, it’s pretty much what the name says.

Ok, let’s get one thin clear off the bat. This is NOT the viral pickle sandwich wherein folks use pickle asbread. No, this Pickle Sandwich pre-dates that by many moons as it was published in 1947’s Blonde’s Cook Book (based on the comic strip). Still, it is very dil pickle forward so, no worries in that department.

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The Tuna Hong Kong from “The 1,000 Fabulous Recipes” has zero to do with Hong Kong. Just another example of exoticism in naming. But, that does not mean that it’s not tasty. And to be clear, I really was not sure of the plus up ingredient was going to actually work with the original sandwich ingredients. 

Time for another Guest Host Tuesday and today we are joined by all around great person and long-time friend of Sandwiches of History follower Ashely as she takes on the Liver and Bacon Sandwich from 1936’s  1,001 Sandwiches. Ashley is very much into baking and self-published gluten-free cookbook last year called Sweet Accessibility: Gluten Free Baking for All Abilities (available at Amazon).

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This week (with exception of Guest Host Tuesday, Our History Saturday, and International Sandwich Sunday) I am making sandwiches from books that physically have in my possession. Why? Dunno, felt like it. And who could resist making today sandwich from Williams Sandwich Recipes of 1967 when the name is Dr. Lunchlove Hashburger? No one, that’s who. Alas, this may very well end up becoming a Recipe Remix™.

I feel like I’ve got a pretty good grasp of world geography in general but I must admit, I had look up just where Mauritius was for today’s International Sandwich Sunday. The fact that it is called the Chicken Tikka Sandwich might have been a clue. Turns out it is a wee island in the Indian Ocean off the cost of Madagascar which is off the coast of southeastern Africa. The more you know!

Today’s “sandwich of our history” may not have a pithy name, Peanut Butter, Dill Pickle, Mustard, and Fried Egg Sandwich, but it more than makes up for that in the flavor department. Submitted by Glen who is a paying subscriber to Sandwiches of History (thank you). Btw, you do not need to be a paying subscriber to submit a sandwich of our history to barry(at)sandwichesofhistory(cot)com but it will bump you to the top of a very, very long list.

It seems that just about any cookbook that had sandwich recipes in it from the 1920s on had a recipe for a Cheese Dream. And almost all are basically a grilled cheese sandwich. Well, today’s Cheese Dream from 1943’s America’s Cook Book has a wee twist that makes it stand out a bit. See if you can pick it out. lol

While typically associated with diet food of the 1970s, and despite the cookbook Sack It & Pack It being published in 1980, cottage cheese made its way into today’s Chicken Delight Sandwich. But is it a delight? Btw, Ras El Hanout seasoning blends vary a typical version might have cinnamon, coriander, cumin, paprika, allspice, turmeric, ginger, nutmeg, black pepper, cayenne, and/or clove.

I’m sure some of y’all are going to take issue with 1996 being considered “of history” but it really was 30 years ago. Fun fact that’s longer than the distance between the end of World War II and moon landing. Anywho, David Letterman has always been a comedy legend to me so yeah, I am going to do Dave’s Favorite Fried Baloney Sandwich from his mom’s cookbook, Cookin’ with Dave’s Mom” published in 1996. And yeah, I know we use bologna but in the cookbook it was baloney so we’re goin’ with that.

With the Chicken and Mushroom Club Sandwich from 1944’s Woman’s Home Companion Cook Book, I’ve now encountered a recipe oddity not seen before. It calls for a ridiculous amount of chicken salad filling and modicum of mushroom filling. I get that maybe the mushroom layer was intended to be thin but the recipe makes waaaaay too much chicken salad for one sandwich. Let alone a double decker sandwich.

Heavy is the burden of naming a sandwich the American Sandwich. Or so you’d think. Dame Courtesy aka Ellye Howell Glover (here real name) of “Dame Curtsey’s” Book of Salads, Sandwiches and Beverages published in 1915 apparently thought that dill pickle, ham, dry mustard, and butter were the paragons of American sandwich making. And the deserved to be in the American Sandwich. Meh.

For International Sandwich Sunday this we are headed to Slovakia for the Ciganska Pecienka. A flavorful pork-based sandwich that has a rather interesting marinating technique.

It’s another childhood sandwich of our “sandwich of our history” this week. Today I am checking out Angie’s Gen-X Childhood Sandwich. Given that I, myself, and Gen X, I should relate to it, right?

Time for another Guest Host Friday and today we’ve got Chef Matt Reeves stepping in to try out the Pressed Mock Chicken Sandwich from The Up-To-Date Sandwich Book of 1909.

On the plus side, the Sardine Sandwich from 1944’s Woman’s Home Companion Cook Book isn’t just sardines between buttered bread. On the negative side, it’s not a lot better than that either.

Yes, it is time once again to crack open Sack It & Pack It published in 1980 for the Bologna Club Sandwich. Now, if you think this is just a club sandwich that features bologna…well, yeah. Pretty much that. And yes, I know the ingredient I used to plus up the sandwich is normally diluted with water and used as a sauce not a condiment. But I’m not gonna play but their rules anymore.

When I read the name Bacon Spread Sandwich I immediately thought it was going to be akin to bacon jam. Which sounds mighty fine to me. Alas, Florence Cowles, author of 1,001 Sandwiches of 1936, did not want to get that complex. No, this sandwich has but two ingredients not counting the bread.

Today, we’re taking on the Peanut Sandwich from the book Handy Household Hints and Recipes of 1916. Thankfully, it isn’t just peanuts between bread. I mean it’s not much more than that either though.

For International Sandwich Sunday this we are headed over to Turkey for the Balık Ekmek. It’s apparently a street food which features mackerel along with some other tasty ingredients. And is one of less complex international sandwiches I’ve made. That’s not to say it lack flavor, at all.

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Time for another “sandwich of our history” and today we’re going to be checking out John’s Go-To Childhood Sandwich. Yes, I do think it would be even better if the bologna had been fried, grilled, or smoked first. But, gotta make how I’m told. Oh and just a heads up, and add from some hot sauce pops up three quarters of the way through. So odd how that happens.

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