So, this past week has been hectic. The day job is going full tilt (it was expected) so there was no In The Chips with Barry nor Barry Is Cooking Again. But this week we had some interesting sandwiches and a wonderful Guest Host Friday by none other than SoH Substack subscriber Anita Crotty. Woot!
And here’s a not so subtle reminder that Sandwiches of History: The Cookbook is available for pre-order at Amazon (or wherever you pre-order books). And Amazon has already knocked $2 off the price. And since no matter when you order, you only pay the lowest price at launch, why not reserve one now?
Ok, on to the sandwiches!
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The Sandwiches
Sunday, May 19, 2024
Bully Beef Sandwich (Jamaica)
International Sandwich Sunday
Original rating: 6.5
Plus up: Swiss | Jerk Seasoning | Dill pickle | All three plus ups together
Plussed up rating: 7 | 7.5 | 7.5 | 8
One thing I should clear up. In the video I casually mentioned that in England they call canned corned beef “bully beef.” Ahem, about that. It was actually a term used by British soldiers in WW I for canned corned beef. Not so much part of everyday lingo, or so I’m told. It was a tasty albeit sloppy little number. I liked the nuttiness that Swiss cheese brought, more so the Jerk seasoning. Same thing with the dill pickle. But with all three together that was quite tasty. I’m not sure I’d of thought to put those together in any other circumstances but I’m glad I did.
In case you missed it:
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Monday, May 20th, 2024
Almost Pizza Sandwich (1976)
People’s Philadelphia Cookbook
Original rating: 6.5
Plus up: Banana pepper rings and a top piece of toast
Plussed up rating: 7.5
This Almost Pizza Sandwich was almost a recipe. It was adorable that they call for us to toast the bread for 60 seconds. As if that would provide enough structure to hold everything it was topped with. I was surprised at the use of rye here but then again, caraway seeds do have kind of an anise-like flavor. And anise is used in making Italian sausage. While I didn’t quite get the call for Muenster here, many folks commented about how they’ve had pizza with both mozzarella and Muenster on it. Now I feel like I need to try that. This was tasty but were I to make it again, I’d definitely toast the bread longer. And lay off the the oregano.
In case you missed it:
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Tuesday, May 21, 2024
Dutch Lunch Sandwich (1936)
1,001 Sandwiches
Original rating: Sardines 5.5 | Salmon 6
Plus ups: Capers
Plussed up rating: 6 | 7
These were pretty ok. For a snack. I mean, when you have to fill out a book with 1,001 sandwich recipes you’re gonna have to get creative. The combo of salty cracker, sweet onion, and sardine wasn’t bad. But I did prefer the one with salmon for obvious reasons. But both benefitted from the pickley pop of capers. These would fun snacks for a cocktail party but calling them a sandwich…yeeeeeeeah.
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Let’s give this Sandwiches of History merch a go!
Wednesday, May 22, 2024
Cheese Sandwich Number 2 (1912)
Mrs. Rorer’s Sandwiches
Original rating: 6
Plus up: Pickled Okra and shoestring potatoes
Plussed up rating: 7.5
It’s been a while since we’ve done a sandwich from 1912’s Mrs. Rorer’s Sandwiches. While I found it a little unusual to mix in an egg to melted cheese, the resulting sandwich was tasty albeit not very complex. Added a little pickled okra for pop and shoestring potatoes for crunch. I may not make this sandwich again but I will definitely be giving a grilled cheese with pickled okra a go.
In case you missed it:
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Thursday, May 23, 2024
Dried Beef Sandwich (1917)
Salads and Sandwiches
Original rating: 5.5
Plus up: Shrettuce and seasoned sliced of tomato
Plussed up rating: 6
Ahh, dried beef. The basis for the world famous S.O.S. (for the record, I like S.O.S). It’s chopped, salted, and reformed beef. The only way I can get it is from Hormel or similar brand in a little glass jar at the grocery store. One think I learned early on though, is the importance of rinsing the beef before use. Otherwise you’re eating a salt lick. Yuck. And once rinsed, it is akin to beef lunch meet. So maybe use Buddig beef lunchmeat if you can’t find the little jars. Give the ingredients I opted for the simple pleasures of shredded iceberg lettuce and a seasoned tomato. Not something I’d make again but wasn’t to shabby as a one-time lunch.
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Friday, May 124, 2024
Jammy Egg and Scallion Sandwich (2022) w/Guest Host Anita Crotty
The Cook You Want To Be
Original rating: 6.5
Plus up: California Heat Dry Chili Crisp
Plussed up rating: 7.5
Aw yeah, Guest Host Friday was in full effect this week. Long time friend of the show and Substack subscriber, Anita Crotty took up the mantle for us. All guest hosts have the option of me picking a recipe for them or them selecting their own. Anita opted for the latter choosing to make the Jammy Egg and Scallion Sandwich from 2022’s The Cook You Want To Be (affiliate link). I have to say, as I look at that picture above I am drooling. I totally want to give this a go. And I definitely need to get that California Heat Dry Chili Crisp. Anita absolutely nailed her episode so big ups and huge thanks for hosting, Anita 🙌
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Saturday, May 25, 2024
Tuna Sandwich Number 1 (1925)
Good Housekeeping Cookery Book
Original rating: 5
Plus up: Smoked kalamata olives and arugula
Plussed up rating: 7.5
Ah yes, the epic simplicity of a tuna sandwich. Not terribly exciting yet also not bad. A touch of Worcestershire sauce helped for sure but this was ripe for a plus up. Instead leading on capers yet again, I opted for smoked kalamata olives and arugula and friends, let met tell you that makes for one tasty tuna sandwich. Highly recommend.
In case you missed it:
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On the menu next week:
Sunday 5/26 - X-Tudo (Brazil)
Monday 5/27 - Tuna Sandwich 1925
Tuesday 5/28 - Bohemian Sandwich 1922
Wednesday 5/29 - The Madeline Busse Special 1974
Thursday 5/30 - Hamburg Hot Dog Sandwich 1936
Friday 5/31 - Cauliflower Sandwich 1936
Saturday 6/1 - Egg In Bun Sandwich 1963
Thanks for again for following Sandwiches of History (and for subscribing to this recap!)
Have a great week!
Cheers!
Barry
🥪
Another fabulous selection! I did not know that you were supposed to rinse the beef that you buy in the wee jars. Thanks!