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Travel is afoot
This recap is being written around 4:30 am. No, I don’t have insomnia, just getting ready to fly out for Sandwiches of History: LIVE in Dublin (July 18th) and London (July 19th)! Get your tickets here. To save some money on airfare, yours truly booked a flight out of SFO. Which is an hour north of where a live. “And?” you might ask. My flight takes off at 5:23 am tomorrow. So yeah, I need to be able to get enough sleep and get up to catch my 3 am Lyft to the airport. It’s gonna be a grind but the shows are going to be fun and I can’t wait to meet fellow sandwich (and crisps) lovers in Ireland and England.
But enough about they future, lets take a look a look back at the sandwiches that were, shall we?
The Sandwiches of the Week 🥪
Monday, July 7, 2025
Recipe Remix: The Manwich
Our History
Rating: I liked it!
You might recall the original The Manwich had us put on a lot of summer sausage onto a slice of bread, then top it with cheese and microwave the bottom half. It wasn’t bad but felt like it could maybe nudged with a Recipe Remix. Got some color on the summer sausage before adding a little smoked cheddar to melt. Then put that between toasted bread spread with the umami-rich Kewpie mayonnaise. Added some pickles to provide a fresh contrast. I don’t give a numerical rating for my Recipe Remixes but I can definitely say I would make this again in a hot minute
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Tuesday, July 8, 2025
The Loser (1976)
Winning Sandwiches for Menu Makers
Rating: 4 1/2
Plus up: More roast beef and pepperoncini
Plussed up rating: 6 1/2
As many pointed out, this was likely a weight loss option. Way too much cottage cheese and watercress, not enough prepared horseradish and roast beef. The tomatoes and pumpernickel were nice though. Felt the plus up was to better balance it out with more roast beef and the pickly pop of pepperoncini. Better, for sure, but worthy of making again? Nah.
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Wednesday, July 9, 2025
Egg Sandwich #4 (1910)
Light Entertaining
Rating: 6
Plus up: Bacon and Pepper Plant Hot Sauce
Plussed up rating: 7 1/2
Easily one of the oddest preparation methods for an egg sandwich that I’ve seen. Fry and egg until there is no moisture left in the yolk, then chop up and, if cooked in bacon fat, add a little bacon fat the chop. Even with the fat it was falling out all over the place. Some folks thought adding bacon violated my own general rule of not adding meat to sandwiches that don’t already have any. But I figured the egg was cooked in bacon fat, I went ahead and added bacon. And that delicious, smoky, salty, spicy, garlicky Pepper Plant Hot Sauce. So good.
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Thursday, July 10, 2025
Mushroom Crabwich (1958)
Good Housekeeping Book of Breads and Sandwiches
Rating: 4 1/2
Plus up: Cajun seasoning
Plussed up rating: 6 1/2
Choosing what to plus sandwiches is always a double edged sword. The obvious choice here is Old Bay or J.O. Spice. If I went that route, I’d get called out for using it too much. Conversely, when I zag instead of zig and use Cajun seasoning, I get comments about Old Bay was the obvious plus up, duh. At any rate, the original sandwich suffered from too much lemons juice. And whether it was to be Old Bay or Cajun Seasoning, it need something to stand up to it. It just so happens that both also go well with crab and mushrooms, even if they were of the bland canned variety.
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Friday, July 11, 2025
Watercress and Avocado Sandwich (19251)
The Lunch Box and Every Kind of Sandwich
Rating: 6
Plus up: Crispy fried onions
Plussed up rating: 6 1/2
When I read the name of the sandwich, this was not what I was expecting. At all. Pairing peppery watercress with creamy rich avocado was a new one on me. But add in Limburger cheese, Tabasco hot sauce, and lemon juice? Wild stuff. But it actually worked. Limburger is, of course the stinky cheese due to mold used to create the rind. But the flavor is butter, not stinky. The texture is reminiscent of brie. Unfortunately, once opened it just gets stinkier in the fridge. At any rate, this seeming hodgepodge of ingredients came together well. I plussed it up with some crispy fried onions for a little contrast of flavor and texture.
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Saturday, July 12, 2025
Mom’s Weird Sandwich
Our History
Rating: 7 1/2
Plus up: Fresh dill
Plussed up rating: 8
Not sure if it’s because I’m getting older but I am starting to come around on radishes. They, like beets, always tasted like dirt. But in this light, snacky sandwich, it is combined with mayo, green onions, salt, and pepper. And it was delicious! Plussed with with a little dill which plays well with everything in the sandwich and adds a nice bright pop. Definitely making this again.
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Sunday, July 12, 2025
Broodje Hagelslag (The Netherlands)
International Sandwich Sunday
Rating: 8
Plus up: Fresh chopped cherries
Plussed up rating: 8 1/2
Yes, it’s another instance where I both nailed it and got it all wrong at the same time according to comments. Lol I’m also tempted to just use the disembodied voice of Google Translate for all international sandwiches going forward. At any rate, this simple open-faced sandwich is, apparently eaten for breakfast in The Netherlands. No shade though. I mean look at the cereals we eat here in America. It was, of course, tasty. Plussed it up with some fresh cherries to delicious effect. I might try and pick up some of the Dutch chocolate shavings to folks said I should have used and revisit this. I will say the sprinkles I used were shockingly chocolatey. I was expect more sugar flavor than chocolate.
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Took a week off from In The Chips with Barry but it will be back this week. Well, I am off to do Sandwiches of History: LIVE! in Dublin and London. So next week’s recap will be sent from there…hopefully at the right time. Lol
Cheers,
Barry
Safe travels, Barry!