Build A Better Sandwich

Free stock photo of bread, food, sandwich, healthy

Every day, half of America eats one or more cakes, mostly for lunch. That divides into 300 million per day. They are simple, Palm Bay Opossum Removal they’re filling, no muss, no fuss. And you don’t even have to know how to cook. The varieties are endless, so where do we begin? The short list includes the BLT, Grilled Cheese, Club, Dagwood, French Dip, Monte Cristo, Muffuletta, Pastrami or Corned Beef on rye, PB&J, Cheesesteak, Po’ boy, Reuben, Sloppy Joe, Submarine, Fried Egg. It’s endless.

The British first referred to “pieces of cold meat” as a “sandwich,” named after John Montagu, 4th Earl of Sandwich, who had been an eighteenth-century aristocrat. Legend has it that he taught his servant to bring him some meat between two pieces of bread while he was playing cards with his cronies. Apparently he could play uninterrupted, as the bread acted as a napkin (rather than his sleeve) and kept the card table clean. What was in them we will never know, but what a start (the Earl will not know).

Let us check out these favorites:

1) Elvis immortalized the fried peanut butter and banana sandwich, although there is not a big call for the.

2) Dagwood, named after comic strip Blondie’s husband, stacks up bread and fillings, impossible to eat except in segments, but somehow Dagwood Bumstead managed.

3) The French originated this sinful sandwich at a Parisian cafe in 1910; there is not any one called Monte Cristo but only a French term (Croque Monsieur) to describe a fried sandwich of ham and cheese, not on any weight loss program to be certain.

4) Sloppy Joe: kids grew up on those tangy and messy sandwiches. Its origin dates back to the 1930s and has been made by a brief order cook named Joe in Sioux City, Iowa. Originally called a “loose meat sandwich” it seems Joe added tomato sauce that cranked it up a notch; as its popularity grew, Joe wanted to get credit and renamed it after himself. People in Key West Florida insist it was dreamed up at a neighborhood pub called Sloppy Joe’s. Some historians wish to give Cuba the credit, but let’s just give it to Iowa, okay?

5) Submarine: sub sandwich shops seem to multiply daily with no end in sight; also called hoagies, heroes or grinders in the U.S. with plenty of fillings, they arrive in foot smaller and long sizes, ideal for Sunday afternoon TV sports or a quick lunch.

6) Club: the grande dame of sandwiches. Historians track its production to the Saratoga Club House, an exclusive gambling joint in Saratoga Springs, New York. Since its inception in 1894, the conventional ingredients have not changed: toasted bread, lettuce, tomato, sliced turkey or chicken, bacon,and mayonnaise, and do not forget the toothpicks. The BLT is a first cousin to its predecessor, without the turkey/chicken or third slice of toast. Its only controversy is that the turkey/chicken debate. (World-class chef James Beard insists on chicken.)

7) If you’re a New Orleans resident, the sandwich of choice is the Muffuletta, whose celebrity is maintained from the Central Grocery where it got its start. A large round loaf of Sicilian sesame bread is filled with Italian sliced meats and a spicy Creole olive salad. (If you do not live in New Orleans, you’re on your own.)

8) Peanut butter and jelly or grilled cheese, both beloved no-brainers. ‘Nuff said.

9) Reubens and pastrami or corned beef on rye take top billing at any self-respecting deli, especially Jewish. Slather on some mustard, add a few Kosher dill pickles and you’re in business.

dressing.

10) Those Louisiana folk sure love their originals. The Po’ Boy is basically a sub filled with meat or fried fish, similar to the Northeast’s lobster roll.

11) Oh boy, do not ask anybody from Philadelphia about Philly cheesesteaks, since they’re fanatical about them. Be prepared for a long-winded response. The same goes for Chicago’s most popular sandwich, the Italian Beef: Italian bread packed with thinly sliced beef, topped with peppers and dripping with jus, hold the cheese; all-American French dip (in spite of its name) is a take-off, but instead bland by comparison.

12) Can’t leave out those lovely “bound” fillings: egg salad, ham salad, chicken salad and tuna salad; we corner the market on those, whether they’re daintily served at teas and parties or just a massive old scoop on whole wheat.

12) Pita sandwiches crammed full of turkey, avocado, cheese, hummus or falafel; a trendy cultural take on the basics.

13) Hamburgers and chicken fast food sandwiches are a whole other subject.

Sandwich earnings from the U.S. topped $27.7 billion and that’s not counting the sandwiches made in the home. Apparently, the U.S. is only one country that likes their sandwiches. In 2017, the pre-made sandwich business in the UK made and sold 11 billion in U.S. dollars, and that’s not counting lately made.

We are not even going to begin on sandwich cookies (Oreos) and ice cream sandwiches. So many sandwiches, so little time.

Leave a Reply

Your email address will not be published. Required fields are marked *