Sandwiches of History: The Recap
A week of sandwiches and chips
The Summer of Sandwiches continues including my first international shows! As always you can get tickets here. Going to be doing four more shows in late September/early October and then it’s wrap on the whole thing. We’ve already announced Las Vegas on September 29th but stay tuned for the other three.
Ok, on to the sandwiches!
The Sandwiches of the Week 🥪
Monday, June 9, 2025
Ham and Almond Sandwich (1918)
Economical Cookery
Rating: 5 1/2
Plus up: Smoked paprika and lemon juice
Plussed up rating: 6 1/2
This was an interesting approach to a sandwich filling. Ground ham and ground almonds with sweet cream (as opposed to, say, buttermilk). It wasn’t bad but it wasn’t terribly interesting. For some reason the almonds made think of Spanish cuisine so I added some smoked paprika which gave it a nice complexity and lemon juice to brighten it which contrasted nicely with the other ingredients. Ended up pretty tasty.
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Tuesday, June 10, 2025
Tuna and Raisin Bread Sandwich (1936)
The Oakland Tribune
Rating: 6 1/2
Plus up: Curry powder
Plussed up rating: 7 1/2
Not gonna lie, I was not expecting this to work. Yet, the combination of what was essentially a tuna salad and raisin bread worked. For the plus up I think my head took inspiration from a Coronation Chicken Sandwich as I added curry powder which works really well with sweet and savory. Yeah, I’d make this again for sure.
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Wednesday, June 11, 2025
Camping Sandwich (1915)
West Bend Cook Book
Rating: 6
Plus up: Creole seasoning
Plussed up rating: 7
When I read the name of this sandwich, I was not prepared for what the filling turned out to be. I mean, mustard, sardines, cheese?! But, it wasn’t bad (must already like sardines though). Since it was tangy and fishy my first thought was either Cajun or Creole seasoning as they both work well with those flavors. Turned into a tasty little number
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Thursday, June 12, 2025
Miner’s Sandwich
GrandadJoe1933
Rating: 7
Plus up: Cheddar cheese
Plussed up rating: 7 1/2
If you don’t follow Grandad Joe, you’re missing out. He makes a slew of olden tymee recipes from the UK and it’s fun to watch. As for this sandwich, man, this was a meal unto itself. Granted, I prefer my canned corned beef with a little crust on it from being cooked in a pan but his was packed with flavor. Plussed it up with a little cheddar cheese as Branston pickle and cheddar cheese is a solid combo.
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Friday, June 13, 2025
Cold Club Sandwich (1918)
Florida Salads
Rating: 7
Plus up: Spicy mustard, shrettuce, and bacon
Plussed up rating: 8
This recipe was a prime example of how club sandwiches used to be quite varied. So much so that I dedicated an entire chapter to them in Sandwiches of History: The Cookbook. Oddly enough, though, it did not call for bacon. Well, I rectified that and added some spicy mustard and shrettuce for measure. Absolutely tasty.
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Saturday, June 14, 2025
Hot Ham Sandwich (1972)
America’s Best Sandwiches
Rating: 5 1/2
Plus up: Sliced black olives
Plussed up rating: 5 3/4
Yeah, did not expect the Hot Ham Sandwich to call for pizza sauce and pizza ingredients. It was pretty ok. I barely plussed it up with some sliced black olives. I would’ve opted for chili flakes but I had recored a sandwich the day before and plussed it up with them so in my mind I didn’t want to repeat. Never mind that that sandwich video isn’t back-to-back with this one 🤦♂️
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Sunday, June 15, 2025
sǣnwit bōrān (Thailand)
International Sandwich Sunday
Rating: 6
Plus up: Wattana Spicy Chili Nut Crunch
Plussed up rating: 7 1/2
This was one massive sandwich. The sauce was pretty sweet but with all the bread, bologna, and chicken floss, it wasn’t as powerful as I thought it would be. Adding that spicy chili nut crunch (also from Thailand) added complexity, texture, and heat. But yeah, not gonna be making this one again.
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In The Chips with Barry
🇱🇻 Ádažu Dill potato chips
This was my first time tasting potato chips from Latvia! It was a solid, balanced dill flavor. If you’re looking for a biting dill, this ain’t that. But it was still tasty.
🇨🇳 Lay’s China Pink Peppercorn potato chips
These tasty! I could’ve sworn I tasted Sichuan peppercorns in there as well but the trademark tingle tell of that flavor wasn’t there so who knows? Still these were good.
🇺🇸 Calbee Thai Style Yellow Curry potato chips
These we’re lights out good. All the complexity of a Thai yellow curry on a potato chips. If you’ve got a World Market near you, highly recommend you pick up this series of flavors.
Well, that does it for Sandwiches of History last week. Thanks for watching and reading! See you next week.
Cheers,
Barry