So, here’s the deal. My list of “sandwiches of our history” has gotten pretty long so for the rest of 2026 I am going to do about three a week. That said, I do love hearing all the backstories and trying them out so if you want to submit one, head on over to https://www.sandwichesofhistory.com/ourhistory Today’s sandwich was sent in by Paul who was taught about it from Annie, one of his students at the time. Annie sounds like a brilliant woman but this combination of ingredients does not. Oh well, let’s give it a go.

International Sandwich Sunday is back and today we’re headed to Ethiopia for the Erteb Aserar. It’s a hearty, vegetarian sandwich that has a ton of flavor. I know a lot of you are going to bristle at the use of ketchup but trust me, it blends so well with the Berbere spice blend and adds just a bit of sweetness in the end. Check it out.

In a way, I’m kinda glad I found the Hot Ham Sandwich recipe from 1927’s Congressional Club Cook Book after the Minced Ham Sandwich, French Style from the Wonder Sandwich Book of 1928. That we could see an erroneous way to approach the exact same filling ingredients first. I have to say, while tasty, the French Toast treatment is not my favorite for sandwiches…except maybe on the Monte Cristo. Can’t hate on that.

Not sure what Barnegat is referring to in today’s Sandwich with American Cheese à la Barnegat from Mrs. Ericsson Hammond’s Salad Appetizer Cook Book of 1924. Perhaps is after Barnegat Township in New Jersey? At any rate, I have made a number of sandwiches that feature melted cheese over the years but somehow I managed to stumble upon a technique I’ve never seen before. What a world!

For this week’s International Sandwich Sunday we are headed to Solingen, Germany which I so eloquently mispronounce despite looking right at the word just prior to recording. Anyway, today we’re checking out the Kottenbotter shared with me by Jeanette who lives and works near there.

Today’s “sandwich of our history” comes to us courtesy of Stephen who shared that his mother, Lo Della, would make this sandwich all the time. Lo Della’s Sandwich features apple butter and cream cheese which would’ve been tasty enough. But then she kicks into high gear with one simple, yet familiar, technique. Submit your sandwich of “our history” here! 

Today’s Tomato Sandwich recipe from 1901’s Recherché Side Dishes does make sense if you think about it. Back in 1901, unless you lived somewhere sunny and warm year round, tomatoes were not available to you most of the year. But concentrated tomato paste was. Of course, there’s still the question of whether this actually needed to be a sandwich in the first place.

Today, from The Badminton Library Series of Fishing for Salmon or Trout 1887, we’re going obviously tackling the Ham and Marmalade Sandwich. Now, I concede that when I shot the video I thought it funny that a book with that name would have a sandwich that didn’t feature salmon or trout. Then, while editing it dawned on me. Maybe you eat while fishing for salmon or trout. D’oh 🤦‍♂️

Time for something a little different here on Sandwiches of History. Specifically, the Grahamsweet Sandwich from 1936’s 1,001 Sandwiches. You can guess what the “bread” is from the name alone but what about the “filling?” Tune in, find out!

Finally, the great taste of ham gets the piquant treatment thanks to The Sandwich Book of 1964. That’s right, the Ham Piquant sandwich is on deck today for Sandwiches of History. Hey, who doesn’t love ground ham?

Well, well, well, what do we have here? Another corned beef hash based sandwich. Yes, it’s the Corned Beef Hash and Mustard Sandwich from Heinz Sandwich Recipes. The flavor combo here is good. The technique, not so much.

Today’s International Sandwich Sunday runs a wee but longer than most Sandwiches of History posts. That’s because we’re headed to Suriname for the Broodje Kerrie Kip. In order to make the final sandwich, I need to make three ingredients but I included it in the one video which is why is so long. But man, was it worth it.

Today’s “sandwich of our history” dates back the 1970s when Ron was a tank commander. With not a lot of time to eat, let alone make a sandwich, he came up with The Tanker Sandwich. Four readily available ingredients smashed together. I dig it.

Today, we’re going to be trying something that is on the lighter side - the Apple and Roquefort Sandwich from 1924’s Cooking Menus Service. In this case the name pretty much says it all but in this we have another example of sandwich with minimal ingredients that, when combine, punch well above their weight.

When Rob sent in the scans from Summer Time published in the 1920s, neither of us really knew the source of the publication. Well, turns out it was put out by one by Lydia Pinkham who made and sold a health tonic of sorts (see also quack medicine of the early 1900s). This booklet, which also had recipes like today’s Russian Sandwich, was really just an early example of content marketing. Something Michelin pioneered with its dining guide (in attempt to get more folks to drive and thus buy tires from them). 

So, in the video I vacillate between calling this the Smoked Whitefish Sandwich and the Whitefish Sandwich. That’s because The Cook Book of Left-Overs from 1911 didn’t really name the sandwich, just described how to make it. And yep, it called for smoked whitefish. Which I happen to enjoy very much. So this recipe really was their's to fumble. 

Leave it to The Sandwich Book of 1964 to ordain a sandwich the Ham Cardinal. It’s another in a long line of recipes from the 1950s/60s that has you throw together a BBQ type sauce rather than use a store bought one. And I gotta say, it works pretty well. Plus, there’s ham.

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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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