🎶 A-sandwiching we'll go 🎶
Hi-ho the dairy-o...ok, I haven't had coffee yes.
Top of the Sunday to you, you sandwich lover, you.
This week saw some interesting sandwiches. From one that fetured a “hot salad” to one where the bread was watermelon. Yet, not a dud in the lot. Go figure! Be sure to scroll to the bottom for a bonus video and an In The Chips with Barry review of the disappointing Gochujang potato chips from Kettle Brand.
At only $22/pound, pre-ordering, Sandwiches of History: The Cookbook is cheaper per ounce than caviar! Plus, unlike caviar, it doesn’t go bad on you and you can enjoy it over and over again (take that, caviar!)
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The Sandwiches
Sunday, June 16, 2024
Makloub (Tunisia)
International Sandwich Sunday
Original rating: 10
Plus up: None
If you saw all that went into making the Mackloub, you understand why it is a ten. Not meaning that it was ten because there some many things to do but the combination of flavors from the fried chicken to that grilled Slata Mechouia and harissa. It was just a delicious explosion of flavor. I could’ve done a better job on the bread. It’s a laminated style dough and as such was supposed more like roti or croissant. But the fact that it tastes like freshly cooked tortilla with semolina did not suck one iota.
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Monday, June 17, 2024
Ham-Cheese-Pineapple Sandwich (1936)
1,001 Sandwiches
Original rating: 6
Plus up: GTC (grilled cheese treament)
Plussed up rating: 7
Despite it calling for American cheese, I knew this one would work pretty well. After all, the Hula Burger was tasty and married pineapple and American cheese. Of course, American cheese pre-1906 was a term to distinguish cheese made here from cheese made elsewhere. But the Kraft patented a process for making the American cheese we know today. Fun fact, that process was derived from a Swiss process that was created to us up leftover cheesemaking products. More cheese for the squeeze, if you will.
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Tuesday, June 18, 2024
Hot Salad Sandwich (1965)
The 1,000 Fabulous Sandwiches
Original rating: 6
Plus up: cumin
Plussed up rating: 6.5
Man, when I read the name of this sandich, I got a little worried. “Hot salad?” I mean, I’ve had my fair share of “grilled salad” but they’re usually deconstructed and modern. 1965 may have had other idea. Thankfully, the meant it in the same way one means it when they say “potato salad.” In tother word a melange of stuff. Cheese, sour cream, tomato, and pickle came together rather nicely. And the cumin plus just have it that extra something something.
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Someone you know would look great in some official Sandwiches of History gear!
Wednesday, June 19, 2024
Tinned Herring in Tomato Sauce with Fresh Tomato Sandwich (1960)
Cooking Out Of Doors
Original rating: 5
Plus up: Tarragon, salt, pepper, and top piece of bread
Plussed up rating: 6
While we didn’t exactly “cook out of doors” we did take on the Tinned Herring in Tomato Sauce with Fresh Tomato Sandwich from that very book. Pretty easy recipe to follow, open a can, mash everything up, add “some” vinegar, and boom done. One definitely needs to like herring to enjoy this. And I do so I did. I also felt it needs some sort of herb infusion and the anisey flavor of tarragon did the trick nicely.
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Thursday, June 20, 2024
Cherry Salad Sandwich (1909)
The Up-To-Date Sandwich Book
Original rating: 5
Plus up: Chinese Five Spice powder
Plussed up rating: 6
When I read the name of this sandwich I was wondering where, exactly, this was going? Cherries, sweet, perfect for dessert, and “salad?” Well turned out to be a bare bones cherry Waldorf salad and not-to-bad one at that. Brought in a bit of complexity with the seasoning blend that bridges sweet and savory like a champ, Chinese five spice. Those warm spice worked well with every ingredient just up leveled the entire sandwich.
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Friday, June 21, 2024
Honey Nut Sandwich (1936) w/Guest Host Mike Robinson
1,001 Sandwiches
Original rating: 6
Plus up: Crushed graham crackers and pretzel rods 7
Recipe Remix: Mike’s Hot Honey 7 1/2
Another great Sandwiches of History guest host! This time professional touring drummer Mike Robinson. In addition to being a professional drummer, he’s into food. So much so that he brought both of those passions together to create the Food On Tour Podcast. Speaking of which, your’s truly will be on Monday, June 24th, 2024 to chat about New Orleans Sandwiches. Listen on his website, Spotify, Apple Podcasts, or wherever you get you podcasts. Mike took on the Honey Nut Sandwich from 1936’s 1,001 Sandwiches. And boy did he go all in. First, plussing it up with crushed graham crackers and pretzel rods he had leftover from making his sun a s’mores pizza the other day (what a cool dad!!). Then remix the recipe with Mike’s Hot Honey. Creative and smart.
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Saturday, June 22, 2024
Watermelon Sandwich (2024)
Recent history
Original rating: 7
Plus up: Crushed black pepper
Plussed up rating: 7.5
A lot of folks chimed in that of course this would work, after all pickled watermelon rinds exist. I’ve had pickled watermelon rinds. Let me tell you, this ain’t that. Watermelon itself is far sweeter than the rind. And I’ve the famous combo of grilled watermelon and feta cheese. But dill pickles and watermelon? And then add to that mozzarella cheese, balsamic reduction, and basil?! Yeah, I had to try this for myself. And I am very glad I did. It was savory and tasty while at the same time light. A bit messy but hey, isn’t most cookout food?
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Bonus video
I saw, and stitched, a video where a young woman had frozen a jalapeño. She then grated it onto food. It was brilliant idea in my estimation. For me the brilliance was the fact that you could get just a small amount of fresh jalapeño flavor then just pop it back in the freezer for when you want to use it again. Some fols pointed out that you could just grate a fresh jalapeño. True, but then when you put it back in the fridge it is on the clock. Other’s weighed in that dehydrating it and making it a powder would be great. And it would. But it would also be a little bit more work. As for me, not only am I going to try this, I am going to try it with a bunch of different peppers.
On the menu this week*:
Sunday 6/23 - Misto Quente (Brazil)
Monday 6/24 - Bacon Appetizer Sandwich 1917
Tuesday 6/25 - Sandwiches of Chicken Halibut 1924
Wednesday 6/26 - Indian Sandwich 1909
Thursday 6/27 - Rochester Chocolate Sandwich 1921
Friday 6/28 - Ham and Prune Sandwich 1941
Saturday 6/29 - Pineapple Peanut Sandwich Recipe Remix
*needless to say I have to switch things around at the last minute sometimes so think of this is as an aspirational target. Lol.
In The Chips with Barry
This week was a one. And not a great one at that.
Kettle Brand Gochujang Potato Chips
If you’ve been following In The Chips with Barry for a while, you know I dig Kettle Brand. From their Farmstand Ranch to their Wasabi to their 7 Layer Dip to Habanero Lime, they are typically outstanding. Alas, they cannot all be home runs. This had heat, a slight gochujang flavor, and salt.But the big problem was balance. Too much heat, too little gochujang, and too much salt. Not enough to put me off the bag entirely but I won’t be picking up a second bag. Which is not a phrase I typipcally use use for Kettle Brand.
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Thanks for again for following Sandwiches of History (and for subscribing to this recap!)
Have a great week!
Cheers!
Barry
🥪
The watermelon sandwich blind sided me! I’m not a fan of watermelon (I know, I know how can I not like watermelon) BUT seeing a sandwich version with a bunch of things I do like has me thinking I need to go buy a watermelon and give this Watermelon Sandwich… A GO !
Hey Barry, Have you heard about Adel’s favorite potato chips?
I heard a similar chip done out east called Nantucket chips