Giving thanks for different sandwiches
Everything from a tea sandwiches and a monster Recipe Remix
Aaaand we are back with more sandwiches no less than three of which featured turkey. I mean, Thanksgiving was this week and there is A LOT of leftover turkey.
One of things I decided to do when I set up my now-defunct Club Sandwich on Patreon was to give 10% of all monthly fees to organizations that fight food insecurity and hunger. Naturally, my plan is to continue that tradition here with Substack. I usually wait until the end of the month then donate but Feeding America had a donor match going on over Thanksgiving and I figure it’d be best to take advantage of it. Granted that meant not including the last week of November (honestly, are Substack paid subscriptions really going to spike in one week? Probably not) so to make up for it I donated 10% off all money earned by Sandwiches of History in the month of November. That meant from merch, platform payouts, etc. That came to $186 which doubled up to $372. It isn’t a huge amount but places like Feeding America can get an exponential return on each dollar spent. So, thank you for all the support across all the channels and here. Hopefully, the pool of money gets large enough to diversify where it gets donated as I’d like to include international resources too.
Special merch discount for Substack subscribers!
I’m not big into Black Friday sales but I am big into giving nice folks a discount as a way to say thanks. So as a Sandwiches of History Substack subscriber, get 10% off your entire order by using the code SUBSTACK10 at check out at now through midnight PST, December 2, 2023.
Also, if you live outside the United States and want to get merch delivered in time for Christmas, the deadline for ordering is December 6th. If you live in the United States, you have until December 17th. But why wait? Cross some folks off your list today.
Of course, you could also book a Cameo with me as gift as well.
Sunday, November 19, 2023
Tunisian Fricassé (Tunisia)
International Sandwich Sunday
Original rating: 10
Plussed up: N/A
Plus up: None
Oh man, another absolute banger of a sandwich. The deep frying of dough was the only part that was slightly daunting but it turned out great. While not exactly the same, this felt like a close cousin to the Pan Bagnat, another delicious salad as a sandwich from France. The bread as slightly crispy on the outside, light and fluffy on the inside which really allowed me to pack in the potatoes, harissa, dry cured olives, tuna in oil, hard boiled egg, and parsley. It really wanted for nothing in my opinion. Just a tasty little number all around.
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Monday, November 20, 2023
Onion-Cheese Sandwich (1917)
Salads and Sandwiches
Original rating: 9
Plussed up: 9.5
Plus ups: Dill weed (dried)
I have to admit, when I saw the name on this sandwich my mind immediately when to regular onion and cheddar. Maybe because I love Tayto Cheese and Onion crisps so much. But I was pleasantly surprised with the combo of sweet onion and cream cheese. Of course, most sweet onions don’t have more sugar but less sulphur. Still the combo worked. And once again we have a close cousin in the form of the James Beard Onion Sandwich. And the mayonnaise dressing just served to help thin out the cream cheese. Ideally, I would’ve had fresh dill on hand but instead went with dried dill weed which did the trick.
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Tuesday, November 21, 2023
Kippered Herring Salad Sandwich (1966)
The Culinary Arts Institute Encyclopedia Cookbook
Original rating: 4
Plussed up: 5
Plus up: Mayonnaise
I dig kippered (smoked) herring so I was looking forward to trying it but this was a disappointment. It should have called for the vegetables to be minced, not chopped. That might’ve given the French dressing a shot at being an actual binder. Instead, I had to add mayonnaise. The other thing I would change on this recipe is the amount of kippered herring called for. I’m not sure about 1966 but today, kipperrd herring isn’t exactly super expensive. So yeah, I’d double the amount used. Very tempted to do a recipe remix on this one.
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Wednesday, November 22, 2023
French Tea Sandwich (1909)
The Up-To-Date Sandwich Book
Original rating: 8.5
Plussed up: 9
Plus up: Orange zest
Anytime I get to bust out the Slice-a-Slice it’s a good day. This French Tea Sandwich called for thin bread so off I went. That said, the Slice-a-Slice is imperfect and I botched the first attempt. Oh well, into the freezer to become breadcrumbs later. This sandwich was a prime example of buttering bread as a matter of habit as opposed to necessity, in my opinion. After all, we had to spread cream cheese on top of the butter. But, with the currant jelly and pistachios it was a tasty combination. I just brightened it up with some orange zest which I highly recommend.
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Thursday, November 23, 2023
Turkey Club Sandwich (1936)
1,001 Recipes
Original rating: 8
Plussed up: 8.5
Plus up: Avocado
I mean, all the elements for a tasty turkey club were there, right? Toast, turkey, tomato, lettuce, bacon, and what tasted like a 1936 special sauce. Yet, the instructions were…odd? I’ve pasted them below so you can bask in it’s glory but yeah, just put it together and enjoyed the sandwich. Made even better with a little avocado.
The instructions:
“Cut toast in half diagonally and place four slices on plate. Put a lettuce leaf on each. Lay turkey on two slices and sliced tomato on other two. Mix mayonnaise and chili sauce and put a tablespoonful in lettuce cup in center of plate. Arrange two slices of broiled bacon around center and garnish with olives and pickle, the latter cut fan-shape. Lying flat, this is easier to negotiate than the piled-up type. Nice for Thanksgiving evening.”
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Friday, November 24, 2023
Recipe Remix: The Moistmaker (TV history)
FRIENDS TV show
Original rating: 10
Plussed up rating: N/A
Plus up: None
For the past two years, on the day after Thanksgiving, I’ve post a video on The Moistmaker. If you’re not familiar, it’s a sandwich from the TV show FRIENDS. We don’t see it on screen but the character Ross describes it in great detail including the gravy-soaked middle slice of bread. Well, this year I decided to have a bit of fun with it by doing a Recipe Remix. I replaced the bread with cheddar stuffing waffles (with the middle still soaked in gravy) and added bacon. I also added capers to the herbed mayonnaise and I will never not make it that way again as it added another dimension to it. If you’re curious to make the Recipe Remixed Moistmaker, I’ve saved the hastily written recipe here for you. If you make it, make with friends and/or family as it is not only big but calorie dense. Lol
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Saturday, November 25, 2023
Leftovers Sandwich (our history)
Ben Sullivan
Original rating: 7.5
Plussed up: 8.5
Plus up: NEWKS Grillo’s Dill Pickles Hot Sauce (not an affiliate link)
When Ben sent in this leftover sandwich recipe I was a bit dubious. Dark meat turkey? Check. Stuffing? Check. Gravy? Check. So far so good. Nacho Cheese Doritos? Rold Gold Original Pretzel Things? Yellow Mustard? Um…ok. But it worked! The flavors all worked together and the chips and pretzels (which I used as I didn’t see the thins at the store while hurriedly shopping for Thanksgiving prep). I figure with the rich, savory, and tangy flavors already covered, why not add a little heat and pickle flavor too? And it worked as well! The sandwich was a bit of a mess but at least it was tasty.
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Well, that’s another week of sandwiches in the history books. Thank you again for subscribing to Sandwiches of History Substack. I really appreciate it.
Cheers!
Barry
The Moistmaker is delicious!!! 😋 definitely a 10!
I never knew there were so many varieties of a sandwich until I met your channel online. lol