MMMMMMMM….Sammiches!!

Free stock photo of bread, food, plate, sandwich

Each day, half of America eats one or more cakes, mostly for lunch. That divides into Titusville Opossum Removal 300 million per day. They’re simple, they’re filling, no muss, no fuss. And you don’t even need to learn 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.

The British first known to “pieces of meat” as a “sandwich,” named after John Montagu, 4th Earl of Sandwich, who was an eighteenth-century aristocrat. Legend has it that he instructed 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, since the bread acted as a napkin (instead of his sleeve) and retained the card table clean. What was in them we’ll 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 fillings and bread, 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’s not any one called Monte Cristo but simply a French word (Croque Monsieur) to describe a fried sandwich of ham and cheese, not on any weight loss program to be sure.

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

5) Submarine: sub sandwich shops seem to multiply daily with no end in sight; also known as hoagies, heroes or grinders at the U.S. with plenty of fillings, they come in foot smaller and long sizes, perfect for Sunday afternoon TV sports or a fast 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 don’t forget the toothpicks. The BLT is a first cousin to its predecessor, with no turkey/chicken or third slice of toast. Its only controversy is 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 loaded with Italian chopped meats and a spicy Creole olive salad. (If you do not reside in New Orleans, you are on your own.)

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

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. To get a Reuben, throw in some sauerkraut and thousand island

dressing.

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

11) Oh boy, don’t ask anybody from Philadelphia about Philly cheesesteaks, because they are fanatical about them. Be ready for a long-winded response. The same is true 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 (despite its title) is a take-off, but instead bland by comparison.

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

12) Pita sandwiches crammed full of turkey, cheese, avocado, hummus or falafel; a cool cultural spin 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 at home. Wow, that’s a lotta bread, literally. Apparently, the U.S. is only one country that enjoys their sandwiches. In 2017, the pre-made sandwich industry 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.

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