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Sandwiches March 01, 2006 2:24 PM

The sandwich is a food item typically consisting of two pieces of bread between which are laid one or more layers of meat, vegetable, cheese, or other fillings, together with optional or traditionally provided condiments, sauces, and other accompaniments. The bread is often either lightly buttered, covered in a flavoured oil when baked, or oil is added into the sandwich to enhance flavour and texture.

Sandwiches are commonly carried to work or school in lunchboxes or brown paper bags (sandwich bags) to be eaten as the midday meal, taken on picnics, hiking trips, or other outings. They are also served in many restaurants as entrées, and are sometimes eaten at home, either as a quick meal or as part of a larger meal. As part of a full meal sandwiches are traditionally accompanied with such side dishes as a serving of soup (soup-and-sandwich), a salad (salad-and-sandwich), or potato chips and a pickle or coleslaw.


The term "sandwich" has been expanded—especially in the United States—to include items made with other "breads" such as tortilla, rolls and focaccia. Thus hamburgers and "subs", for example, are called "sandwiches" in the United States, although not in the midwest, south or western states or most other English-speaking countries (since they are not made with slices of bread from a loaf).

The nearest traditional Scandinavian equivalent is generally known elsewhere as an "open" or "open-face" sandwich, i.e. a single slice of bread with meat, fish, cheese, etc. as a topping, although the sandwich with two slices of bread has become more commonplace in recent times. This open-face variation is also prevalent in Russia, where it is known as a buterbrod (бутерброд, from the German word for "buttered bread").

In India, sandwiches are often vegetarian, the most common type being the vegetable sandwich.

In the UK, particularly in the north of England they are known, informally, as 'butties' or 'sarnies'. This is particularly the case with sandwiches including freshly-cooked bacon and butter, though other forms of 'butty' use other ingredients and mayonnaise. A sandwich filled with chips (US: french fries) is known as a 'chip buttie' (also butty). In Britain roughly 1.8 billion sandwiches are purchased outside the home every year. In French countries you might see this referred to as un Belge: a Belgian (sandwich). In Scotland, sandwiches are called 'pieces'. One Australian slang term for sandwich is 'sanger' (or 'sanga'). In South Africa sandwiches are sometimes called 'sarmies'.

In the U.S., some children, and a few adults, pronounce the word sandwich as sammich, either out of difficulty pronouncing the word, or as a form of baby talk or stereotyped child's speech.

Origin of the name

he sandwich was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although it is unlikely to have been invented by him. It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards at cribbage while eating, because he did not want to get his cards sticky, from eating meat with his bare hands.

The name of the earldom comes from that of the English village of Sandwich in Kent—from the Old English Sandwic, meaning "sand place".

Nowadays some types of sandwich are too unwieldy to be held in one hand, thus defeating Montagu's original purpose, and must be eaten with a knife and fork, or at least with both hands. In some countries it is considered proper always to use cutlery to eat sandwiches.

From Wikipedia
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The Known History of Sandwiches March 01, 2006 2:26 PM

1st Century B.C.

- The first recorded sandwich was by the famous rabbi, Hillel the Elder, who lived during the 1st century B.C. He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices, and wine between two matzohs to eat with bitter herbs. The filling between the matzohs served as a reminder of the suffering of the Jews before their deliverance from Egypt and represented the mortar used by the Jews in their forced labor of constructing Egyptian buildings. Because he was the first known person to do this, and because of his influence and stature in Palestinian Judaism, this practice was added to the Seder and the Hillel Sandwich was named after him.

6th to 16th Century

- During the Middle Ages, thick blocks of coarse stale bread called trenchers were used in place of plates. Meats and other foods were piled on top of the bread to be eaten with their fingers and sometimes with the aid of knives. The trenchers, thick and stale, absorbed the juice, the grease, and the sauces. At the end of the meal, one either ate the trencher or, if hunger had been satisfied, tossed the gravy-soaked bread to their dogs or given as alms to less fortunate or poor human. Alms were clothing, food, or money that is given to poor people: In the past, people thought it was their religious duty to give alms to the poor. Trenchers were clearly the forerunner of our open-face sandwiches.

16th and 17 Century

- In Mark Morton's well researched 2004 article Bread and Meat for God's Sake, he wrote:

    "What, then, were sandwiches called before they were sandwiches? After combing through hundreds of texts, mostly plays, that were written long before the Earl of Sandwich was even born, a possible (through somewhat prosaic) answer emerges. The sandwich appears to have been simply known as "bread and meat" or "bread and cheese." These two phrases are found throughout English drama from the sixteenth and seventeenth centuries. For example, in an anonymous late sixteenth-centry play called Love and Fortune, a young man pleads for "a peece of bread and meat for Gods sake. Around the same time, in The Old Wives Tale by George Peele, a character confesses, "I tooke a peece of bread and cheese, and came my way." Shakespeare uses the phrase, too, in The Merry Wives of Windsor, where Nim announces, "I love not the humour of bread and cheese." A slightly later anonymous play, known as The Knave in Grain, includes a pedlar called a "bread and meat man" in its dramatic personate, and Thomas Heywood's seventeenth-century version of The Rape of Lucrece includes a song made up   of the cries of street pedlars, including, "Bread and - meat - bread - and meat." Dozens of other plays from the same era also make reference to "bread and meat" or "bread and cheese."     


- The first written record of the word "sandwich" appeared in Edward Gibbons (1737-1794), English author, scholar, and historian, journal on November 24, 1762. Gibbon recorded his surprise at seeing a score or two of the noblest and wealthiest in the land, seated in a noisy coffee-room, at little tables covered by small napkins, supping off cold meat or sandwiches, and finishing with strong punch and confused politics.

    "I dined at the Cocoa Tree....That respectable body affords every evening a sight truly English. Twenty or thirty of the first men in the kingdom....supping at little tables....upon a bit of cold meat, or a Sandwich."

The Cocoa Tree, located at Pall Mall and St. James's Street, was a fashionable gentlemen's gaming club in London in the 18th century. Gaming houses in London were for the chosen few, where men of common tastes and of one class might meet together. In 1746 the Cocoa-tree Club became the haunt of politicians, particularly Tories, who met there under the guise of taking chocolate in order to hatch political plots. After 1750, only the more modest establishments survived, frequented by the public at large. The most select chocolate houses became private clubs, strictly limited to gentlemen from the ranks of high society.


- It is also said that the cooks at London’s Beef Steak Club, a gentlemen's gaming club held at the Shakespeare Tavern, invented the first sandwich.

The sublime society of Beef-steaks' was very exclusive, limited to 24 members. The Prince of Wales became its 25th member. They dined off beef-steaks accompanied by generous amounts of port and arrack-punch. The members met at 5 o'clock on Saturday's from November until the end of June. Each member could also invite a friend.

John Montague (1718-1792), the Fourth Earl of Sandwich, He became First Lord of the Admiralty and was patron to Capt. James Cook (who explored New Zealand, Australia, Hawaii, and Polynesia.). Capt. Cook named the Hawaiian Islands after him, calling them the Sandwich Island. Montague was a hardened gambler and usually gambled for hours at a time at this restaurant, sometimes refusing to get up even for meals. It is said that ordered his valet to bring him meat tucked between two pieces of bread. Because Montague also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" The original sandwich was, in fact, a piece of salt beef between two slices of toasted bread.

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1765 March 01, 2006 2:27 PM

- John Montague's biographer, N. A. M. Rodger, points out in the book, The Insatiable Earl - A Life of John Montagu, 4th Earl of Sandwich, that the sole source for giving Montague credit for the invention of the sandwich, was gossip mentioned in a travel book by Grosley, and that at the period in question 1765, he was known to be very busy, and it is just as likely that it was for the purpose of eating at his desk. The book states:

    It remains to consider the circumstances of the invention of the sandwich, which modern works suppose to have been designed to sustain its creator through long nights at the gaming table. The origin of this story seems to be a passage in Grosley's Tour to London:

        "A minister of state passed four and twenty hours at a public gaming-table, so absorpt in play that, during the whole time, he had no subsistence but a bit of beef, between two slices of toasted bread, which he eat without ever quitting the game. This new dish grew highly in vogue, during my residence in London: it was called by the name of the minister who invented it."

    Grosley's book is a piece of travel literature. There is no supporting evidence for this piece of gossip, and it does not seem very likely that it has any foundation, especially as it refers to 1765, when Sandwich was a Cabinet minister and very busy. There is no doubt, however, that he was the real author of the sandwich, in its original form using salt beef, of which he was very fond. The alternative explanation is that he invented it to sustain himself at his desk, which seems plausible since we have ample evidence of the long hours he worked from an early start, in an age when dinner was the only substantial meal of the day, and the fashionable hour to dine was four o'clock.


- The sandwich was introduced to America by Englishwoman Elizabeth Leslie (1787-1858. In her cookbook, Directions for Cookery, she has a recipe for ham sandwiches that she suggested as a main dish.

    Ham Sandwiches - Cut some thin slices of bread very neatly, having slightly buttered them; and, if your choose, spread on a very little mustard. Have ready some very thin slices of cold boiled ham, and lay one between two slices of bread. You may either roll them up, or lay them flat on the plates. They are used at supper or at luncheon.


- The sandwich became very popular in the American diet when bakeries started selling pre-sliced bread, thus making sandwiches very easy to create. Sandwiches became an easy, portable meal for workers and school children alike.  [ send green star]
The history of sandwiches March 01, 2006 2:28 PM

is (c) by Linda Stradley  [ send green star]
Sandwiches vary in style and fillings... March 01, 2006 2:43 PM

Sandwich styles

* Aram sandwich
* Filled baguette
* Bacon butty
* Bun
* Burger
* Burrito
* Chip butty, is a sandwich that has french fries in it
* Club sandwich
* Dagwood sandwich
* Döner kebab
* Georgia Hots
* Grilled cheese
* Hamburger
* Melt sandwich: Tuna melt, etc.
* Open sandwich, also known as "open face sandwiches".
Traditional in several parts of Europe, especially in Scandinavia. In some parts of the United States the open face sandwich is usually served open face with warm meat (beef, turkey, ham) and covered with gravy.
* Panini
* Po' boy
* Sack-Sandwich
* Sloppy Joe
* Smörgåstårta, sandwich cake.
* Submarine sandwich
* Taco, is a "soft" or fried corn or flour tortilla folded in half over the ingredients
* Tea sandwich, are diminutive sandwiches usually reserved for entertaining
* Toasted sandwich, is toasted under a grill or in a toaster oven
* Torta
* Wrap
* The Warren, natural peanut butter, bananas, swedish bread.


* Bacon
* Bánh mì, Vietnamese sandwich
* Barbecue -shredded meat in BBQ sauce
* BLT sandwich (Bacon, Lettuce, and Tomato)
* Cheese (often served with pickle)
* Cheesesteak
* Chicken
* Coronation chicken
* Crab
* Croque Madame
* Croque Monsieur
* Cuban sandwich
* Cucumber sandwich
* Egg sandwich fried, scrambled, egg salad
* Peanut butter and Marshmallow Fluff, called a Fluffernutter
* French Dip sandwich and Italian beef sandwich
* Grilled cheese
* Gyros
* Ham
* Ham and cheese
* Hamburger or other ground meat patties
* Hot brown
* Hot dog or other sausages
* Jam sandwich
* Monte Cristo sandwich
* Muffuletta
* Peanut butter and jelly sandwich
* Nutella and other chocolate spreads
* Pork
* Potato chip sandwich, classic American "White trash" or "Trailer park trash" cuisine
* Reuben
* Roast beef
* Shrimp
* Shawarma
* SPAM - fried, with mayo or Miracle Whip
* Steak
* Tuna and Mayonnaise often with added Sweetcorn
* Vegemite sandwich
* Vegetable sandwich  [ send green star]
Aram Sandwich March 01, 2006 3:17 PM

A sandwich formed by spreading a softened lavosh (A round, thin, crisp bread that's also known as Armenian cracker bread) with cream cheese, then layering thin slices of sandwich fillings such as meat, cheese, lettuce, pickle and so on.
This large flat round is then rolled jelly-roll style, wrapped tightly in plastic wrap and refrigerated for several hours.
Before being served, the cylinder is cut into about 1-inch thick slices.

The aram sandwich is also known as levant.

(The salad on the picture is tabbouleh - amazingly good salad made with parsley, onion, tomatoes and bulgur...
Of course it comes with thousand different variations, every family has their own recipe )


1 pk active yeast or 1/4 oz dry yeast
1 1/2 ts sugar
1 c + 1 tb warm water
3 c all-purpose flour
2 oz melted butter
1 tb white sesame seeds, chopped onions or poppyseeds

Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume.

Measure your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast.

Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.

Preheat your oven to 350 F.

When the dough has risen, place it on a lightly floured surface and divide it into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick.

Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked.

Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in "shifts" if oven size does not allow entire recipe to be baked at once.)

With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place.


2 rounds Armenian cracker bread, Lavosh
4 or 5 ripe avocados
1/2 c. sour cream
2 tsp. lemon juice
1 c. alfalfa sprouts
1/2 tsp. garlic salt
1 lb. thinly sliced deli type turkey

Hold each round of cracker bread under a gentle spray of cold water for about 10 seconds on each side. Place between clean, damp towels. Let stand until soft and pliable, about 1 hour. Check after about 1/2 hour and sprinkle additional water on spots that may still seem dry.

Mash the avocado with sour cream, lemon juice and garlic salt. Spread avocado mixture on rounds of softened Lavosh (divide evenly). Lay thin slices of turkey over avocado and sprinkle with sprouts. Roll each sandwich snuggly and wrap in Saran. When ready to serve, slice about 1 inch off each end (the cook may nibble) and slice the roll into 16 slices. This will serve 8. This may be made as far ahead as the night before for lunch or the morning of for dinner.

Discussion about the possible problems and solutions with aram rolls.


Smoked salmon, cucumber and horseradish aram rolls

Portabella Aram - with gorgonzola, spinach and eggplant

Ham and Cheese Aram sandwiches

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Baguettes, bocadillos, submarines - the beloved child has many names :-) March 01, 2006 3:46 PM

In the United States there are many regional variations :

    * Bomb -- New England, usually used for hot sandwiches with melted cheese (for example, a cheesesteak is sometimes called a "Steak Bomb")
    * Bomber -- New Jersey
    * Grinder -- New England
    * Hero sandwich -- New York, northern New Jersey and the Eastern United States
    * Hoagie -- Philly, southern New Jersey
    * Banh Mi - Vietnamese sandwich with assorted meats, lettuce, pickled vegetables on a baguette
    * Italian -- New Jersey, Maine, Maryland
    * Poor boy or "Po'boy" -- Louisiana
    * Spuckie -- Boston, Massachusetts
    * Submarine -- Connecticut
    * Torpedo -- New Jersey
    * Wedge -- New Jersey and Westchester and Rockland Counties in New York
    * Zep -- New Jersey
    * In the Midwestern United States, they are generally known as subs, though 'hoagies' and 'grinders' are occasionally heard, particularly in reference to hot sandwiches.
    * In the Northwestern United States, the term "Sub" or "Sub Sandwich" is most commonly heard.

In the Cuban community, as Miami, the Cuban sandwich is the equivalent of the sub.

How to bake baguettes - illustrated advice

Pepper baguette recipe, perhaps for Tex-Mex evenings...

Basque baguettes - a simple recipe for very good snacks

Bruschettas - just as good

While Spain's famous tapas are perfect bite-sized snacks, el bocadillo, the filled roll or baguette, is a more substantial offering and comes with an endless variety of fillings. (Bocadillo basically means just 'sandwich'...)

Favourites include un bocadillo de jamón y queso, a ham and cheese baguette, and other variations on the ham or pork filling, which are very popular with the Spanish. These include el jamón serrano, cured ham, el jamón de York, cooked ham, and el chorizo, spicy sausage. A vegetarian option that is also extremely filling is un bocadillo de tortilla, a potato omelette roll.

Bocadillo (spanish Ham and Cheese Sandwiches)

4     large soft Italian rolls
3-4     garlic cloves
2     tablespoons olive oil
2     large ripe tomatoes, thinly sliced
1     teaspoon dried oregano
8     slices ham or prosciutto
8     ounces monterey jack cheese, thinly sliced

Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
Cut sandwiches in half and serve immediately.

Cuban Baguette Sandwiches
Makes one long Cuban baguette or three sandwiches

1 lb. thinly sliced ham
1 lb. pork butt


1 green bell pepper
1 red pepper
2 cloves garlic
1 bunch cilantro
1 tablespoon fresh oregano
1 teaspoon salt
½ cup vegetable oil
½ lb. Swiss cheese
20 pickle slices
6 oz. mayonnaise
3 oz. garlic mojito (recipe follows)

Preheat the oven to 350 degrees. Roughly chop the peppers, garlic and herbs. Place them in a food processor, add the oil and salt and blend until smooth. Marinate the pork in the Sofrito for one hour before roasting. Roast the pork with the Sofrito for 1-1½ hours. Thinly slice after it cools. To assemble the sandwich, cut the Cuban baguette in half lengthwise and spread mayonnaise and garlic essence on both sides. Layer the roasted pork, ham, Swiss cheese and pickles on the bottom half. Brush the top of the baguette with melted butter and put it on the sandwich. Press the sandwich in a sandwich press or in a medium hot skillet weighted with another skillet for 2 minutes on each side. Finish warming in a 300 degree oven for 5 minutes.Garlic Mojito

10 cloves garlic
¼ - ½ cup white vinegar

Put garlic cloves in a small pot of cold water. Bring to a boil and drain. Repeat two more times. This will make the garlic soft and remove bitterness. Puree the soft blanched garlic with the white vinegar until it's spreadable.

Basil-grilled chicken on a sourdough baguette

Pain Bagnat

Veggie Guacamole Submarine Sandwich

Italian style submarine

Banh Mi Tit - Vietnamese pork sandwich

Banh Mi Ga - spicy chicken sandwich

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Bacon butty March 01, 2006 4:06 PM

"A bacon butty is a butty (sandwich) made from white or brown bread and bacon, usually with some form of sauce on it. Streaky or back bacon may be used. It is fairly common as a breakfast or lunchtime meal in the United Kingdom, though in the United States the BLT is the preferred form of bacon sandwich.

The bacon butty is commonly (although not exclusively) employed as a staple food and favourite breakfast throughout the United Kingdom, similar to fish and chips or bangers and mash. However, its exact composition is subject to debate - similar to the perfect cup of tea.

The bacon is cooked to preference, and placed between two slices of bread. Some may prefer no sauce at all, and this is referred to as a dry bacon butty, or some may prefer to cook the sauce with the bacon, called a buertoen."

"Fancy a REAL snack ?
Lancastrians have enjoyed these for generations.

Now it's your turn !!

Butter two pieces of medium sliced white bread
for each butty.

Grill a few slices of Prime Danish Back Bacon.
Arrange them on one of the pieces of bread,
cover with the second piece.

Press down and cut into two butties.

DON'T cut diagonally
(reserve this for cucumber sarnies !!)

 (that wonderful recipe is from southportbacon )

Butty is short of buttered bread and sarnie is short of sandwich...

"A butty is typically a sandwich made quickly and containing a filling not usually considered as normal - bacon, chips (french fries for the Americans), crisps (potato chips etc. etc. Usually you'd either take a couple of slices of bread, or a bun cut in half, slap on some butter or margarine, then pile up the bacon, chips etc. and slap the second bit of bread on top to keep it all more or less together...
For a deluxe butty, you could then pour some sauce (brown sauce is particularly good in this case, though tomato ketchup will do as well) over the filling before adding the second slice of bread. With bacon or chip butties, you could also go one stage further and add something like a fried egg on top, and make a real meal out of it."

And to finish this off, here's a fancy bacon butty recipe by the master chef Lesley Waters...

This one, "Black Bacon Butty" is so fancy that Lesley Waters gets pale...

And to exit with style, "Ravishing Rabbit with a Stylish Chip Butty and Mulled Beer"

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Buns and burgers March 01, 2006 4:21 PM

Bun is the name of a round bread roll. The difference of a bun sandwich and a burger sandwich is basically that a bun is cold and a burger is hot. (In an ideal world... in the real world everything is lukewarm... )

Pumpernickle Bun Tomato Sandwich

Pumpernickel bun
A little Dijon mustard
A little mayonnaise
Boston lettuce or alfalfa
Well ripe tomato slices
Thin slices avocado

Half bun.
Spread bun with Dijon mustard and mayonnaise.
Garnish with Boston lettuce or alfalfa, tomato and avocado slices.

Here's several other bun recipes

Ruben Burgers - meat patties with ham, sauerkraut and cheese on pumpernickel buns

and hundred and one other burger recipes...

Stuffed garam masala buns - with a lot of vegies and some cheese

Hot meatballs on crusty buns

"Fun on a Bun recipes"

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"Elsewhere in the Spanish world March 01, 2006 4:55 PM

the sandwich faces stiff competition from other snack options sold in restaurants and roadside snack bars. Rather than bread, delicious fillings are held together with pastry, cornmeal and leaves.

Chile for example, favours la empanada al horno, baked pastry, con queso, with cheese, or con pino, with ground beef and seasoning, while in Colombia and Venezuela you can buy una arepa, corn meal cake, served instead of bread or as a snack filled with cheese. You can also try una humita or una hallaca in Venezuela, meat and egg wrapped in corn leaves, or una salteña in Bolivia, a fried cornmeal shell with a meat or vegetable filling.

Mexican snack food has become very popular in fast food joints around the world, and the experience of eating freshly made snacks from a roadside bar takes some beating - try the famous tortilla, the flat corn bread, and its variations: la quesadilla, tortilla with a savoury filling and topped with cheese, or la enchilada, tortilla with a meat and tomato filling and lashings of chilli sauce."

Flour tortillas - recipe








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Club sandwich March 01, 2006 5:01 PM

A club sandwich, also called a clubhouse sandwich, is a type of sandwich which originated in the USA. Club sandwiches are usually served with a side of french fries, and perhaps a sprig of parsley. A club sandwich is frequently served as a double-decker sandwich, requiring three (rather than two) slices of bread. The club is a staple of American food, and can be found in nearly any location. Many consumers eat their club sandwiches with a modest helping of ketchup or similar condiment, although some fanatics are vehemently opposed to such practices.

In Denmark a club sandwich refers to a toasted bread or bun sandwich with a filling of chicken, curry dressing, bacon, and usually lettuce and tomato.

In the United Kingdom a club sandwich is more typically served with chicken rather than turkey.

The original club sandwich

12 slices white bread, toaster and buttered
12 deli sliced chicken breast (or turkey)
8 slices of cooked bacon
8 slices of tomato
12 teaspoon mayonnaise or salad dressing
4 sweet pickles
8 toothpicks

Butter each pieces of toast on 1 side. Lay 3 slices of chicken on buttered side.  Cover this with buttered side of second slice. Spread with mayonnaise or salad dressing; add 2 slices of tomato and top with 2 slices of bacon.  Cover with last piece of toast, buttered side to bacon.  Secure with 2 toothpicks and serve with pickle.

Makes 4 sandwiches.

Hummus Club Sandwiches
Yield: 4 servings

3 tablespoons plain fat-free yogurt
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, peeled
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained

12 (1-ounce) slices whole-wheat bread
2 cups shredded Bibb lettuce
8 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices red onion
1 cup (1/8-inch-thick) slices cucumber
4 cups alfalfa sprouts (4 ounces)

Combine first 8 ingredients in a food processor; process until smooth.
Spread 2 tablespoons hummus over 1 bread slice; top with 1/2 cup lettuce, 2 tomato slices, 1 onion slice, 1 bread slice, 1/4 cup cucumber, 1 cup sprouts, and 1 bread slice.
Cut sandwich diagonally into quarters; secure with wooden picks.
Repeat procedure with remaining ingredients.

Yield: 4 sandwiches.

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Dagwood sandwich March 03, 2006 4:25 PM

It is a multi-layered sandwich with a variety of fillings. Used to denote a sandwich put together so as to attain such a tremendous size and infinite variety of contents as to stun the imagination, sight, and stomach of all but the original maker.

Dagwood sandwiches is a term so well-known it made Webster's New World Dictionary.

"originated in the comic strips in the 1930s after a comic strip character named Dagwood Bumstead, a character in the "Blondie" comic strip. According to the creator of the comic, Murat Bernard “Chic” Young (1901-1973), the only thing that Dagwood could prepare in the kitchen was a mountainous pile of dissimilar leftovers precariously arranged between two slices of bread. Dagwood became know for his huge sandwiches he created on evening forays to the refrigerator. Produced today under the direction of the creator's son, Dean Young, the strip has continued to keep up with the times."

NOTES FROM MINNEAPOLIS STAR TRIBUNE: Now that he has announced that his joining his wife's catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich.

3 lg Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti
- Cold and gooey
1 lb Bacon (cooked?)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives

DIRECTIONS: Arrange the ingredients between two slices of bread.
Serves one.

From: King Features Syndicate
Originally posted by: Elaine Caldwell (KVNH17

For more "realistic" recipes

Dagwood Sandwich with Dagwood Pickle Sticks

Emeril's version

Super Dagwood Sandwich - from Better Homes and Garden - serves 8 (?)

Fantasy Dagwood

What would be on your dagwood?

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Hoagies, hogans, hoggies March 03, 2006 4:32 PM

from "What's cooking, America"

Hoagies are built-to-order sandwiches filled with meat and cheese, as well as lettuce, tomatoes, and onions, topped off with a dash of oregano-vinegar dressing on an Italian roll.

A true Italian Hoagie is made with Italian ham, prostitute salami, and provolone cheese, along with all the works. It was declared the “Official Sandwich of Philadelphia” in 1992.

The Hoagie was originally created in Philadelphia. There are a number of different versions to how the Hoagie got its name, but no matter what version is right (historians cannot seem to agree on the correct version), all agree that it started in Philadelphia or the towns' suburbs.

    (1)  The most widely accepted story centers on an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I (1914-1918). The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions, and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches, but under a different spelling.

    (2) Another version on this story says that workers at Hog Island did bring this type of sandwich for lunch, but it was never called a hoagie. The story goes, that one day an Irish worker, who everyday carried an American cheese sandwich, looked enviously at his co-workers’ lunches and said; “If you wife will make me one of those things, I’ll buy it from you.” The man went home and said to his wife “Tomorrow, make two sandwiches, one for me and one for Hogan,” his co-worker’s name. So everyone started calling the sandwich “hogans,” which eventually go shorten to hoagie.

    (3)  In 1925, Augustine DiCostanza and his wife, Catherine, opened their grocery store called A. DiCostanza's grocery store in Chester, Pennsylvania. According the family lore, the grocery store stayed open well past midnight to accomodiate the gamblers who held card games at the Palermo's Bar on the same street. According to Augie DiCostanze, granddaughter of Augustine and Catherine:

"One summer afternoon back in 1925, one of the men who cut the game decided to take a break and he walked into the store to get a pack of cigarettes. Mom as cooking the the back kitchen and the aroma penetrated throughout the store. The aroma apparently whet the man's appetite and he asked Mom if she would make him a sandwich. "OK, pick out what kind of lunchmeat your want," she said. He looked into the case and with an Italian hand waving gesture said: "Put everything you have in the case on it." Mom took a long loaf of Vienna bread, sliced it lengthwise and proceeded to put on all of the lunchmeat. . .  . "What are you cooking that smells so good?" the hungry gambler asked. "I'm frying sweet and hot peppers," she replied and without asking she put a few pieces of the pepper on the sandwich. He left and an hour later the place was filled with hungry gamblers asking for a sandwich. Mom sold out of everything that day. It was the beginning of a new creation, soon to become know as the Hoagie."

          (4)  The last story says that during the Depression (1929-1939), out-of-work Philadelphian Al DePalma went to Hog Island near the naval shipyards to find work. When he saw the workers on lunch bread eating their giant sandwiches, his first thought was, "Those fellas look like a bunch of hogs." Instead of applying for a job at the shipyard, he opened a luncheonette that served these big sandwiches. He listed them on the menu as “hoggies” named for the hogs he saw during that lunch hour.

          During the late 1930s, DePalma joined forces with Buccelli’s Bakery and developed the perfect hoagie roll (an eight-inch roll that became the standard for the modern-day hoagie). By World War II during the 1940s, he turned the back room of his restaurant into a hoagie factory to supply sandwiches to workers at the shipyard. DePalma became know as “The King of Hoggies.” At some point after World War II, the “hoggie” became the “hoagie.” It is said that because his customers kept calling them hoagies, he changed the name.

A traditional Philadelphia hoagie

You can substitute turkey or tuna for the meats, but a "true" hoagie is The Italian. the bread is very important! Not too soft, not too crusty.

1     hoagie roll (If you can't get Amoroso's or Del Campo, use any good, crusty sub roll or small Italian bread loaf)
    provolone cheese
    genoa salami
    coarsly shredded lettuce
    sliced tomatoes
    sliced onions
    jarred sweet peppers (optional)
    jarred hot peppers (optional)
    dill pickles (optional)

1. Slice roll and drizzle with oil.
2. Layer, in order, cheese, salami, and cappicolla.
3. Top with lettuce, tomatoes, onion, and peppers and/or pickes, if using.
4. Drizzle with a bit more oil, and sprinkle with oregano.
5. Hold the mayo!

 [ send green star]
Hoagie Rolls March 03, 2006 4:46 PM

2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour

1. In a mixing bowl, dissolve the yeast in 1/2°C warm water add 1 T. Sugar let stand about 5 minutes.
2. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4. Place in a greased bowl turning once to grease the top.
5. Cover and let rise 45 minutes.
6. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7. Shape into an oval.
8. Place 2 inches apart on a greased baking sheets.
9. With scissors cut a 1/4 in slash across the top of each.
10. Cover and let rise 20 minutes.
11. Bake at 400 for 13-18 minutes until golden brown.
12. Remove to wire racks to cool.

Grinder Hoagie Roll Recipe - illustrated

Catfish Hoagie

Sharp Turkey Hoagie with hot pepper relish and thyme

Grilled Vegetable Hoagie
- vegetarian variant

Garden Ham Hoagie

Garden Chicken Hoagie

Italian Hoagie

Vegetarian Hoagie - with cheese

Greek Style Chicken Hoagie - with feta cheese and olives

BBQ Pork 'n Coleslaw Hoagie

Zippy Beef and Cheese Hoagie - with roastbeef and coleslaw

Some variations

Italian Meatball Hoagie Braids- large pirogies with italian meatballs and sauce...

Hoagie bake - a whole pan filled with hoagie pie

Hot Hoagie Roll-up - a rather fancy little thing to accompany soups

Hoagie pockets for picknick or camping - pita bread with hoagie filling

 [ send green star]
Italian Sandwich March 03, 2006 4:54 PM

Italian Sandwiches - In a world of hoagies, heroes, grinders and submarines, Portland, Maine is known as the birthplace of the Italian sandwich. It is considered Maine’s signature sandwich. Simply known as “Italians” to the people living in Maine.

During the beginning of the 20th century, Italians were emigrating to New England in large numbers to lay paving stones on streets, extend railway lines, and work as longshoremen on the waterfront. Giovanni Amato, an Italian immigrant, started selling fresh baked rolls from a pushcart to his fellow Italian immigrants working on the docks of Portland, Maine. At the workers' request, Giovanni added a little meat, cheese, and fresh vegetables, and the "Italian Sandwich" was born. Nobody knows the precise date of the first Italian Sandwich, but Amato's sandwich historians say it had happened by 1903. By the 1920s, Amato had opened a sandwich shop on India Street. In the 1950s, people would line up outside the shop to get their Italians, and Amato's would sell 5,000 sandwiches on Sundays.

Others may lay claim to inventing the Italian Sandwich, and there are now dozens of imitators selling them. Today, almost every corner grocery store in Southern Maine make their own version of this regional delight. According to most Italian Sandwich aficionados, the best Italian's in Maine are ALWAYS made in little Mom & Pop grocery stores. And the size of the sandwich making area relative to the rest of the store is a very good indication of the quality of product.

The present day sandwich doesn't include anything remotely Italian. Unlike most sandwiches, the Italian doesn't have lettuce. Neither does it have mayo or mustard. Instead, it's topped with salt and pepper, and a squirt of oil. The freshly baked buns are soft, not crunchy (the sour pickles and soft rolls are what makes the Italian Sandwich unique), and filled with veggies aplenty. The meat is ham or salami (boiled ham was introduced somewhere in the 1960’s and is as popular today as the original with salami), and American cheese. The sandwich is also a bit messy. The oil on the traditional Italian makes the sandwich a challenge to eat.

Roger Kirk, a former resident of Portland, Maine, who currently resides in Fremont, NH sent me information on the Italian Sandwich to include in this history. According to Roger: The sandwich is made with a one-foot-long soft roll (not the hard sub roll), sliced 2/3 of the way through lengthwise (like a hot dog roll) and pulled open for ingredient insertion. Wrapped in white waxed paper, the locals unwrap one end and eat directly from the wrap.

As it is made today, it has:

American cheese slices
Boiled ham slices (originally was salami)
Onions (chopped)
Green pepper
Sour pickles (hand-sliced long and thin)
Black or Greek olive halves (typically 4 per sandwich)
Oil (mixed olive and vegetable oils)
Salt & pepper

 [ send green star]
Po' Boy (poo-boy) - Also know as Oyster Loaves March 03, 2006 5:08 PM

The first recorded American recipe for Oyster Loaves was in Mrs. Mary Randolph’s 1828 cookbook called The Virginia Housewife or Methodical Cook:

To Make Oyster Loaves - Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your leaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish.

Po' Boy is the generic name for the standard New Orleans sandwich made with French bread. They are considered a New Orleans institution. Also called poor boy. Always made with French bread, po' boys can be filled with fried oysters, shrimp, fish, soft-shelled crabs, crawfish, roast beef and gravy, roast pork, meatballs, smoked sausage and more. They are served either "dressed" with a full range of condiments (usually mayonnaise, lettuce, and tomatoes) or "undressed" (plain). This sandwich is purely American in its variety of sauces and condiments. It is uniquely New Orleans because the oysters are local, as is the crisp and airy bread.

(1) According to some accounts, this sandwich was created by a Mme. Begue, owner of a coffee stall in New Orleans' Old French Market in 1895. She took a long, thin loaf of French bread, slit it in half lengthwise, buttered it generously, sliced it in thirds or fourths (not cutting through the bottom crust) and put a different fillling into each section The name is said to derive from the pleas of hungry black youths who begged, "Please give a sandwich to a po' boy."

(2) Another predecessor was the Peacemaker Sandwich (La Mediatrice), a loaf of French bread, split and buttered and filled with fried oysters. The poetic name derives from the fact that 19th-century husbands, coming in late from a carouse or spree, would carry one home to cushion a possible rough reception from the lady of the house.

(3) The generally excepted history is that the Po' Boy sandwich was invented by two brothers, Clovis and Benjamin Martin, in 1929 at their restaurant in the French Market. It is said that this sandwich extravaganza began during a local transit worker's strike. The two brothers took pity on those "poor boys" and began offering sandwiches made from leftovers to any workers who came to their restaurant's back door at the end of the day. For five cents, a striker could buy a sandwich filled with gravy and trimmings (end pieces from beef roasts) or gravy and sliced potatoes.

According to the Metropolitan News-Enterprise article by Roger M. Grace called Oysters Stuffed in Toast: Po' Boy, Peacemaker, Oyster Loaf:

"Michael Mizell-Nelson, an assistant professor of English at Delgado Community College has studied the 1929 streetcar strike extensively. His documentary, 'Streetcar Stories,' includes a portion on the po-boy's origins.

"The strike was particularly bitter, and Mizell-Nelson has a copy of a letter that Martins wrote professing their allegiance to their former colleagues. In a letter addressed to 'the striking carmen, Division 194,' the brothers wrote, 'We are with you till hell freezes and when it does, we will furnish blankets to keep you warm.'

"They provide free sandwiches to the carmen for the duration of the strike. whenever a strikers would come by, one of the brothers would announce the arrival of another 'poor boy,' hence the sandwich's name."

Soon the sandwich, which quickly became known as the po' boy, was being filled with seafood, most notably fried oysters and fried shrimp. In those distant days, shellfish was abundant and cheap. The affluent joined the crowd because, at lunch or snack time, a po' boy filled with oysters was quicker to consume and easier to digest than one filled with roast beef.

Catfish Po'Boys

A version of the classic oyster po'boy sandwich, using more readily available catfish.


1 lb. catfish fillets (or other white fish) cut into 1-1/2-inch strips
2 Tablespoons cornmeal
salt & freshly ground pepper
2 Tablespoons canola oil

For the sauce:
1/2 cup mayonnaise
2 Tablespoons chili sauce
2 Tablespoons chopped fresh parsley
2 Tablespoons Luzianne Creole mustard (or other grainy mustard)
2-3 finely chopped gherkins
Tabasco sauce

For the sandwich:
1 baguette

1. Pat the catfish strips dry and place in bowl. Add the cornmeal, salt and pepper and toss to coat the fish.

2. Heat the oil in a non-stick skillet over high heat.

3. Brown the fish on one side.

Carefully turn them and brown on the other side. Drain on paper towels and season with more salt if necessary.

4. For the sauce: Mix the mayonnaise, chili sauce, parsley, mustard and gherkins together. Taste and add a few drops of Tobasco. Adjust seasoning.

To assemble the sandwich:
Split the baguette lengthwise. Remove some of the bread from the bottom half. Spread both sides with the sauce. Layer the bottom halve first with the lettuce, then tomatoes, then the fish strips. Put the top half of the bread on and cut into 4 equal portions.  [ send green star]
Po'Boys... March 03, 2006 5:40 PM

The quintessential sandwiches of New Orleans
very well written about food... always recommended

Oyster Po'Boy

Fried Catfish Po'Boy

Shrimp Po'Boy

Cochon de Lait Po'Boy

Mark's Famous Po'Boy - with roast beef

Grilled Vegetable Po'Boy

Bobby's Breakfast Po'Boy
- with veggies and eggs

Olive Po'Boy
- with cauliflower, ham, cheese and what else... I actually don't think this IS a Po'Boy...

Nawlin's Po'Boy
- no, this is NOT a sandwich, but an alcoholic beverage

 [ send green star]
Submarine Sandwich March 03, 2006 6:01 PM

It is a king-sized sandwich on an Italian loaf of bread approximately 12 inches long an 3 inches wide, filled with boiled ham, hard salami, cheeses, lettuce, tomatoes, onions, and sometimes flavored with garlic and oregano. It is thought that the original concept of these sandwiches came from the Italians who immigrated to New York in the late 1800s and brought with them their favorite Italian Sandwich recipes.

1910 - The family of Dominic Conti (1874-1954) claims he was the first to use the name, submarine sandwich. Angela Zuccaro, granddaughter of Dominic, related the following information:

My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti's Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer was cheese (this was so the bread wouldn’t get soggy).

My mother often told me about how my grandfather came to name his sandwich the Submarine. She remembered the incident very well, as she was 16 years old at the time. She related that when grandfather went to see the Holland I* in 1927, the raised submarine hull that was put on display in Westside Park, he said, “It looks like the sandwich I sell at my store.” From that day on, he called his sandwich the “submarine.” People came from miles around to buy one of my Grandfather’s subs.

* In 1927, the first experimental 14-foot submarine, called Holland I, was recovered and salvaged from the Passaic River. The Holland I was built in 1878 by John Holland (1841-1914). The submarine hull was scuttled in 1878 in the Upper Passaic River after an exhaustive series of test and everything of value was removed. Holland figured that it was cheaper to start afresh rather than take her out of the water and put her in storage. The hull is currently on display at the Paterson Museum in Paterson, New Jersey.

1926 - Many historians claim the first submarine sandwich was served in New London, Connecticut in 1926. During World War II, when soldiers from the nearby submarine base in Groton, ate them by the thousands.

Submarine Sandwich

1/4 cup Italian vinaigrette
1 long crusty loaf (about 16 inches) French or Italian bread
1/4 cup mayonnaise
2 small ripe tomatoes, thinly sliced
4 ounces prosciutto, thinly sliced
6 ounces Italian salami, thinly sliced
3 ounces cheddar cheese, thinly sliced
6 ounces boiled ham, thinly sliced
4 ounces provolone cheese, thinly sliced
12 slices dill pickles
1 cup shredded iceberg lettuce
12 small sweet pickled peppers, sliced

   1. Slice loaf of bread in half lengthwise and spread both cut sides with mayonnaise. Layer bottom half of loaf with tomato slices, prosciutto, salami, Cheddar, ham, provolone, and pickles. Top with lettuce and pickled peppers. Spoon vinaigrette over the filling and cover with top half. Press down firmly.

Martha Stewart's Sub

Rapido Submarine Sandwiches - baked in oven with beef

Vegetable Sub

Veggie Guacamole Sub

Spicy Vegetarian Sub

Italian Sub - especially popular during Superbowl

Meatloaf Sub

Scrambled Eggs and Pepperoni Sub

 [ send green star]
Some general sandwich recipe sites :-) March 03, 2006 6:20 PM

Sandwich Project - with over 2000 recipes...

Alpine Lace sandwich recipes

The Recipe Box - Sandwiches

CD Kitchen - Sandwiches

Recipe Goldmine - Sandwiches

Diana's Sandwich Recipes - Southern Cuisine at

Culinary Café's Sandwiches

Alan's Kitchen
- Sandwiches

iChef's Sandwiches

Recipe Source Sandwiches

What's Cooking America's Sandwiches

Zillion's Kids' Sandwiches

I love Sandwiches - blog

 [ send green star]
Peanut Butter and Jelly Sandwich March 03, 2006 6:44 PM

This is an All American Favorite - to most of the other people in the world the combination of salty peanut butter and the sweets sound rather odd... But Elvis loved his fried Peanut Butter and Banana sandwiches and Peanut Butter Marshmallow Fluff has got an own name too - fluffernutters.

The peanut butter and jelly sandwich (PBJ or PB&J) is a common sandwich in the United States, and Canada, where it's called a peanut butter & jam sandwich. Children are the largest consumers of PB&J sandwiches, usually eating them for lunch.

The recipe is as simple as the name — one slice of bread spread with peanut butter and another spread with jelly, jam, marmalade, or preserves. The two spread sides are then stuck together, resulting in a sandwich that generally will not drip or spill no matter which way it is held. The simplicity of preparation, storage, and eating makes the sandwich a popular choice for children.

A child's lunch is usually made in the morning before going off to school. While at school it will most likely sit in their lunchbox while in the student's locker. This can lead to the jelly soaking through the bread, especially if the jelly side happens to be on the bottom of the sandwich or some other item in the lunch presses against the jelly side. A popular way to avoid this is to slightly alter the way the sandwich is made by spreading peanut butter on both slices of bread and then jelly on top of the peanut butter thus avoiding the problem of the jelly soaking through. Another option is to spread butter or margarine before spreading the jelly on the bread.
-- (Wikipedia)

No one really knows when or where this sandwich was first created. Bread and jelly have been around for millennia, but peanut butter wasn't invented until 1890. This spreadable creation was a hit at the 1904 World's Fair in St. Louis, and during the 1920s and 1930s, commercial brands of peanut butter were introduced. Around the same time, pre-sliced bread became common in the U.S. But there's no mention of peanut butter and jelly sandwiches before the 1940s.

Food historians know that both peanut butter and jelly were part of the U.S. military's rations during World War II. This lead to the speculation that American GIs may have added jelly to the peanut butter to make it easier to eat. A few sources claim that the peanut butter and jelly sandwich itself was on military ration lists.

Food rationing on the homefront may have contributed to the combination's popularity. Meat and butter were scarce and expensive in the U.S. during WWII. Peanut butter was a cheap, readily available source of protein. No matter how it started, the PB&J was a big hit in postwar America and has been ever since.
(-- Ask Yahoo!)

Homemade Peanut Butter (Blender)

1 cup roasted, shelled peanuts
1 1/2 teaspoons peanut oil
1/4 teaspoon salt (omit salt if salted peanuts are used)
Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.

For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed.  Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Yield:  1/2 cup creamy or 3/4 cup crunchy peanut butter.

Homemade Peanut Butter (Food Proccesser)

2 cups roasted, shelled peanuts
1 tablespoon peanut oil
1/2 teaspoon salt
(omit if salted peanuts are used)

Using the metal blade, process ingredients continuously for 2 to 3 minutes. The ground peanuts will form a ball, which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of container with a rubber spatula. For crunchy peanut butter, stir in 1/2 cup chopped roasted peanuts after the processing is completed.  Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Yield:  1 cup creamy or 1½ cups crunchy peanut butter.

Gourmet Peanut Butter and Jelly Sandwich

Elvis Presley's Peanut Butter and Banana Sandwich

Healthier version of Peanut Butter and Banana Sandwich - National Peanut Board


Marshmallow Fluff

Peanut Butter Sandwich Recipes

 [ send green star]
Sloppy Joes March 03, 2006 6:54 PM

An Ode to Sloppy Joe, a Delicious Mess by Andrea Strong

The Known History of Sloppy Joes

During the Great Depression, and shortly thereafter, ground beef gained popularity in America because it was both economical and nourishing. Recipes for Hamburger Steaks (aka hamburgers) were included in many popular American cookbooks. Cooks often added inexpensive fillers (bread crumbs, ketchup, tomato paste, eggs, sweet peppers, minced onions, Worcestershire sauce, bottled horseradish, pickle relish, mustard, salt & pepper were among the most popular) to stretch the meat. This ground beef mixture was then fashioned into meatballs, meat loaves, hamburger stew, and loose meat sandwiches.

Some Resources Have Indicated...

"The origins of this dish are unknown, but recipes for the dish date back at least to the 1940s. It dates in print to 1935. There is probably no Joe after whom it is named--but its rather messy appearance and tendency to drip off plate or roll makes "sloppy" an adequate description, and "Joe" is an American name of proletarian character and unassailable genuineness. There are many individual and regional variations on the dish. In Sioux City, Iowa, a dish of this type is called a "loosemeat sandwich," created in 1934 at Ye Olde Tavern Inn by Abraham and Bertha Kaled."
--- Encyclopedia of American Food & Drink, John F. Mariani.

"Sloppy Joes...I remember eating these in the 1940s and suspect they may have been a way of stretching precious ground beef during World War II. Apparently not. My friend and colleague Jim Fobel tells me that in his own quest to trace the origin of the Sloppy Joe, he talked to Marilyn Brown, Director of the Consumer Test Kitchen at H.K. Heinz in Pittsburgh (the Heinz "Joe," not surprisingly, is reddened with ketchup). Brown says their research at the Carnegie Library suggests that the Sloppy Joe began in a Sioux City, Iowa, cafe as a "loose meat sandwich" in 1930, the creation of a cook named Joe..."
---The American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson.

(--the American Society of Normal Joes)

Sloppy Joe recipes- with tofu, chicken, what ever you wish

Sloppy Joe recipes

Vegan Sloppy Joes

Homestyle Sloppy Joes


2 pounds ground beef
1 onion -- chopped
1 green bell pepper -- chopped
2 (28 oz.) cans tomato sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 hamburger buns -- split


In a large skillet, cook ground beef, onion, and bell pepper over medium-high heat until beef is brown and vegetables are tender, stirring occasionally; drain. Stir in tomato sauce, brown sugar, garlic powder, salt, and black pepper. Bring to a boil. Reduce heat to low and simmer 8 to 10 minutes, stirring occasionally. Spoon onto buns and serve.  [ send green star]
Melt and grilled cheese sandwiches March 03, 2006 7:42 PM

Grilled Cheese Sandwich

That's easy - a sandwich with cheese grilled or toasted. This is probably the most popular recipe all over the world, because there is a variation of this in every country that has bread and cheese.

Discussion about Grilled Cheese Sandwiches at Healthy Cooking

America's Greatest Grilled Cheese Sandwich Competition

Tuna Melt Sandwich is either an open face sandwich (one slice bread) with tuna under melt cheese cover or a "double-decker", with tuna and cheese in a grilled sandwich. Tuna can be mixed with mayonnaise or not.

Tuna Melt Sandwich

Slices of bread
1 small can of Tuna
3 tablespoons mayonnaise
American cheese slices

In a small bowl, mix the tuna and the mayonnaise.

Spread a thin layer of butter on each slice of bread.

In a small frying pan, place one slice of bread, butter side down. Spread tuna mixture on bread and top with a slice of cheese. Place the other piece of bread, butter side up, on top of the cheese.

Cook on low heat until golden brown, flip sandwich and cook on other side until golden brown. Remove from heat and repeat process again with remaining ingredients.

There are also other "melts", for example:
Chicken Melt Sandwich
Crab Melt Sandwich
California Melt Sandwich (with chicken and avocado)
Tomato Melt Sandwich

In UK there is a version of grilled cheese sandwiches called "Welsh Rabbit" or "Welsh Rarebit".
Yes, it is reference to real rabbits. Back at 18th century rabbits were poor man's food, and if you were REALLY poor, you couldn't even eat rabbits - so you ate cheese sandwiches. And if you were poorer than poor, you probably were a Welshman. Yes, it is a racial slur, and now-a-days people usually speak of cheese on toast or toasted cheese.
(One story says that it really is "rare bit" or "bite" - rare or slightly cooked bite of food.)

In South Africa the term "cheese on toast" means an untoasted slice of cheese on toasted bread, and "toasted cheese" is when the cheese is toasted on the sandwich.

Here's one recipe
Welsh Rarebit
Better Homes and Garden's recipe which suggested adding some slices of bacon to it.
Then we have this interesting recipe that claims to be an authenthic 18th century recipe, but suggest using TOMATOES... Yes, tomatoes were eaten on the 18th century, but on cheese toast?

There are a couple more sandwiches that I would like to put in this cathegory.

Croque Monsieur, Croque Madame and Monte Cristo Sandwich

A croque-monsieur is a ham and cheese (typically Gruyère) sandwich, some variations are dipped in beaten egg, then pan-fried in clarified butter or grilled (U.S. broiled), and served hot. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. When topped with a fried egg the dish is known as a croque-madame.

The origin of the name is uncertain but the first part almost certainly derives from the verb croquer (to crunch, or to munch). Croque is also the French word for fried. Its first recorded appearance on a Parisian café menu was in 1910.
(So... "something to munch, sir?" "A crispy bite, sir?")

The American version of this is the Monte Cristo sandwich, which consists of ham, turkey, and Swiss cheese between two slices of bread, soaked in an egg-based batter and grilled or deep-fried.

It is often served with a currant or raspberry jelly, powdered sugar, or sweet mustard sauce. The sandwich is often served with fresh fruit or with maple syrup on the side.
(After peanut butter sandwiches and breakfast pancakes with bacon and maple syrup, there shouldn't be anything surprising in this combination )

Croque recipes
Monte Cristo recipes

 [ send green star]
Philadelphia Cheesesteak Sandwich March 03, 2006 8:09 PM

An article about "who cooked that up?" - with love and patriotism

According to that it's impossible to get if one is not in Philadelphia - and even then there can be some complications...

But here's the closest thing we un-phillies can get

The Original Pat's King of Steaks® Philadelphia Cheese Steak recipe

For all  the people who can not get to South Philadelphia to get the Original. here is the recipe for you home chefs.

Serves 4

24oz thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion

sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil


Heat an iron skillet or a non stick pan over medium heat
Add 3 table spoons of oil to the pan and sauté the onions to desired doneness
Remove the onions
Add the remaining oil and sauté the slices of meat quickly on both sides
Melt the Cheez Whiz® in a double boiler or in the microwave
Place  6oz. of the meat into the rolls
Add onions, and pour the Cheez Whiz® over top
Garnish with hot or fried sweet peppers, mushrooms, ketchup
Put on the theme song to the first Rocky movie and enjoy!

Philly Cheesesteaks are truly loved by Philadelphians...
Here's another poetic description of these sandwiches
With more links and recipes

 [ send green star]
Yet another American Classic - BLT March 03, 2006 9:07 PM

Which recipe collection of sandwiches would be worth anything without Bacon-Lettuce-Tomato Sandwich???

A BLT sandwich (for Bacon, Lettuce, & Tomato) has three or so strips of fried or grilled bacon, leaves of lettuce, and a few slices of tomato, all sandwiched between white bread or toast which is commonly spread with mayonnaise.

A California BLT is a BLT with avocado in addition to the other ingredients. Sometimes this is called a GLBT sandwich, for Guacamole, Lettuce, Bacon, and Tomato. It is also called a BLAT sandwich, for bacon, lettuce, avacado, and tomato.

Stephen Colbert, host of the Colbert Report, recommends the BLT as his favorite sandwich. He believes it promotes mental well being. On the January 17, 2006 episode of the Colbert Report, he said, "Have yourself a BLT today and hey, if you're mentally ill, have two." To sum up the BLT in Colbert's words, the BLT is "an honest sandwich, an American Original."

It is common for BLT Sandwiches which are brought from supermarkets to use sweetcured bacon, so that the bacon maintains its crispyness.
-- Wikipedia

Classic B-L-T Sandwich

 1/2       lb   bacon (approx. 12 slices)
8     slices white bread
8     leaves iceberg lettuce, fresh and full
8     slices of ripened tomatoes
8     tablespoons Hellmann's mayonnaise

Cook bacon until crispy, then drain on paper towels.
Toast the 8 slices of bread.
Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
Add 2 slices of tomato on top of lettuce.
Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
Add 1 slice of lettuce on top of bacon.
Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.

NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!


Chicken B-L-T Sammiches

B-L-T Summer Fresh - with fresh vegetables straight from the garden

B-A-T- with alfalfa sprouts instead of lettuce

Classy B-L-T

Triple decker B-L-T

Gourmet Californian B-L-T
- avocado, pesto, snow peas and string beans

Spicy B-L-T

BBQ Shrimp B-L-T

Breakfast B-L-T with baked egg

B-L-Fried Green T - with pancetta ham and basil mayo...

B-L-T with scrambled eggs - lettuce in this is arugula, the purple lettuce

Anatomy of a Sandwich - The BLT - a blog

Layered Turkey B-L-T

Turkey Twish B-L-T - I wouldn't call that B-L-T, but Turkey Salad Sandwich.

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Turkey Philly March 03, 2006 9:12 PM

Just to put this in here. I just never thought that Philly Sandwich doesn't only mean Cheesesteak. But now I see - a Philly is with finely shredded meat and melted cheese...

Turkey Philly Sandwich

Chicken Philly Sandwich

Vegetarian Philly - uses finely shredder mushrooms instead of meat
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Coronation chicken sandwich March 03, 2006 9:36 PM

Coronation chicken is a dish generally used to fill sandwiches and rolls in the United Kingdom. It was first created by florist Constance Spry and chef Rosemary Hume for the coronation of Queen Elizabeth II in 1953. Spry published the recipe in the popular Constance Spry Cookery Book of 1956. Hume and Spry were almost certainly inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry. Other, older recipes for cold chicken and curry sauce also exist, so the origin of the dish could date back even further. Furthermore, following in this pattern, for the Queen's Golden Jubilee in 2004, another celebratory dish was devised, also called jubilee chicken.

After the Coronation on 2 June 1953 a Coronation Banquet was held at Buckingham Palace. This dish was amongst those served, and the name and recipe are still in popular use. It was designed to be served cold, and this is often said to be so that the public did not have to cook a hot meal on the day of the Coronation, although in fact the recipe was not published in book form until 1956.

Coronation chicken is a combination of herbs and spices, with precooked cold chicken meat and a creamy mayonnaise-based sauce. Normally a bright yellow colour, coronation chicken is traditionally flavoured with curry powder or sauce; although today more sophisticated versions of the recipe are often made, using fresh herbs and spices, and adding new ingredients such as almonds, raisins, and crème fraîche. The original popular dish was created with simple curry powder as fresh curry spices were almost unobtainable in post-war Britain.

Coronation chicken

Serves 4

I'm sure plenty of Coronation chicken was eaten in 1953. More than 50 years on, though you see it in some sandwich bars, it has gone out of fashion, its reputation ruined by all that mayonnaise and curry powder knocked together with some dry old chicken. Made with love and care and good ingredients it can be a memorable dish - or even sandwich filling. You can still cheat and use curry powder, but it's more satisfying to use your own spice mix.

4 chicken breasts or 10 thighs, boned and skinned or 700-800g meat from a poached chicken
300ml chicken stock
1 small onion, peeled and finely chopped
1 clove of garlic, peeled and crushed

1tsp ground cumin
A small thumb-sized piece of root ginger, peeled and finely chopped
1/2tsp ground turmeric
1 small red chilli, seeded and finely chopped
Seeds from 6 cardamom pods
1/2tsp fenugreek seeds
1tbsp vegetable or corn oil
Salt and freshly ground black pepper

2tbsp good quality mayonnaise
4tbsp Greek yoghurt
1tbsp chopped coriander
1tbsp mango chutney, chopped if very chunky
1tbsp toasted flaked almonds

Pre-heat the oven to 220ºC/gas mark 7. If it is raw, put the chicken meat - breasts or thighs - into a heatproof oven dish, season and add the chicken stock. Cover and cook in the oven for 20 minutes, or until cooked. Drain off the stock and reserve and leave to cool.

Gently cook the onion, garlic, cumin, ginger, turmeric, chilli, cardamom and fenugreek seeds in the vegetable oil for 3-4 minutes with a lid on without colouring the onions. Add the stock from the chicken and boil until it reduces to a couple of tablespoons. Coarsely blend in a liquidiser and leave to cool. Mix with the mayonnaise, yoghurt, coriander and chutney and season. Cut the chicken into chunks or slices and bind with the sauce, then scatter with the almonds. If you prefer you can serve it on some salad leaves such as little gems.

This ain't no jam sandwich - A crowning achievement between two slices of bread

Coronation chicken with raisins

Grape Chicken Salad Sandwich

Cherry Chicken Salad Sandwich

Dijon Chicken Salad Sandwich

Hot Chicken Salad Sandwich

Fruited Chicken Salad Sandwich - with apple, green bell peppers and mandarin oranges

Chicken Salad and Peach Sandwich

Curried Chicken Salad Sandwich

Saucy Salad Sandwich - with chicken and cheese

Triple Chicken Salad Sandwich
- LOL no, it's not chicken salad sandwich It's a beef-chicken-coleslaw sandwich. And the triple part? It's from Star Trek - Captain Kirk's sandwich was eaten by Triples

Egg Salad Sandwich

Tuna Salad Sandwich

Potato Salad Sandwich

Tempeh Salad Sandwich  [ send green star]

1 breaded chicken breast, 3 oz. boneless
2 oz. shaved ham (very thin)
1 oz. 1 slice processed sliced Swiss cheese
1 hamburger bun
FOR 40:
40 breaded chicken breasts, 3 oz. boneless
5 lbs. shaved ham (very thin)
2 1/2 lbs. process sliced Swiss cheese
40 hamburger buns

Shave ham. Place in pan. Keep warm on grill (not hot). Deep dry boneless chicken breast. Place hot cooked chicken breast on bottom half of hamburger bun.

Top chicken with ham then cheese slice. Place in broiler 3 to 5 minutes until cheese starts to melt. Top with bun. Serve immediately or wrap in foil and place in warmer.  [ send green star]
Döner Kebab, Gyros, Shawarma March 03, 2006 10:02 PM

Döner kebab is typically served as a kind of sandwich in pita (flat bread). This type of döner kebab has been available in Istanbul since about 1960. The döner kebab with salad and sauce served in pita, which is predominant in Germany and the rest of the world, was invented in Berlin-Kreuzberg in 1971, because the original preparation was not appealing enough to the German taste. Therefore, as the "modern" döner is very dissimilar to the traditional dish except by name, it can be argued that the döner as most people know it is a "traditional" German dish. The döner has been the most popular fast food dish in Germany since the 1980s.
-- Wikipedia

The gyros is similar to the Turkish döner kebab and the meat used in the Mexican tacos al pastor, being meat roasted in vertically rotating cones from which slices are cut. It is usually eaten in the pita sandwich. In addition to the meat, there are also various salads and sauces inside the pita. The most common fillings are tomato, cucumber and onions.

In Athens, and most of Greece, a "pita gyro" (very often confusingly called souvlaki) will contain tzatziki, tomato, onion and sometimes french fries apart from the meat. However some places offer different alternatives to the classic ingredients.

In Thessaloniki an order of "pita gyro" includes tomato, onion, ketchup, mustard, and french fries in addition to the meat.

In many regions, a gyros sandwich is called a 'souvlaki'.


'Shawarma (Arabic: شاورما ) also spelled shwarma, shawerma, or shoarma from Turkish word çevirme (read "chevirme") meaning 'one that is rotated' and which became 'shewerme' under Arabic pronunciation) is a Middle Eastern dish of fine slices of spicy grilled meat, most commonly lamb or chicken. It is similar to Greek gyros and Mexican taco al pastor. It is flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg.

Shawarma is most commonly eaten as a fast food, made up into a sandwich with pita bread or rolled up in Arabic lafa bread (a sweet, fluffy flatbread) along with vegetables and a dressing. Vegetables commonly found in shawarma include cucumber, onion, tomato, lettuce, parsley, pickled turnips, pickled gherkins and cabbage.

Common dressings include tahini (or tahina) and humus. Chicken shawarma is often served with garlic mayonnaise, pomegranate concentrate, a chili sauce, or any combination of the three. Once the sandwich is made up it is normally dipped in the fat dripping from the skewer and then briefly seared against the flame. In Syria and Lebanon, chicken shawarma sandwiches are generally toasted after being made up, whereas meat sandwiches are eaten straight away.

Taco al pastor is made of the similar kind of roasted meat, here it's spiced pork. The cooked meat is then placed on a maize tortilla and garnished with chopped cilantro, onion, and a wedge of pineapple, with a dash of salsa as a finishing touch.


Doner Kebap

More Gyros recipes

Tacos al pastor


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Sweet Grilled Cheese March 04, 2006 5:30 AM

Submitted by: Teresa L

"This sandwich recipe has been passed down in my family for years and I even sold my husband on it and it's now his favorite. It's your average grilled cheese but with brown sugar added."


* 2 slices white bread
* 2 slices American cheese
* 2 teaspoons brown sugar
* 2 teaspoons softened butter


Heat a skillet over medium heat.
Spread butter onto one side of a piece of bread and place butter side down in the skillet.
Place one piece of cheese on top of the bread, then sprinkle with brown sugar.
Top with the other slice of cheese.
Butter the other slice of bread and place on top with the butter side up.
Fry on each side until golden brown, 3 to 5 minutes per side.

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