None of them made it to print. The one question I've been asked the most since I've written the book is, of course, "what is your favourite sandwich? How am I supposed to know what I'll be in the mood for? What time of day is it? Where am I? What's the weather like? Sometimes I think it's hard to beat the classics you grew up with; I can never resist my dad's cheese and onion for example, a punishing beast, which contains a spread made with mayo, grated cheese and hold me as I do it , grated onion, a splash of vinegar, salt and white pepper.
It's intense and extremely anti-social. I also love the combination of well-cooked ham and nose-searing mustard, occasionally with salt and vinegar crisps. It seems that as much as I adore a pork belly banh mi, a stuffed-to-bursting torta, a well-spiced falafel or, ooh, a Japanese katsu sando, when it really comes down to it, the flavours of childhood win. I bet you know what's coming. Indulge me. What is your favourite sandwich? Is it a childhood favourite or an acquired taste?
Classic, weird or downright shameful? I need to know what you spread on your bread. Why the world loves a sandwich. From the Vietnamese banh mi, the Indian vada pav and the Portuguese francesinha to the good old BLT and even ice-cream … the sheer choice of sandwich ingredients is an endless joy. Sandwich heaven. Marketers of the Skippy brand targeted children as a potential new audience, and thus the association with school lunches was forged.
The classic version of the sandwich is made with soft, sliced white bread, creamy or chunky peanut butter and jelly. Outside of the United States, the peanut butter and jelly sandwich is rare — much of the world views the combination as repulsive. These days, many try to avoid white bread and hydrogenated fats. Nonetheless, the sandwich has a nostalgic appeal for many Americans, and recipes for high-end versions —with freshly ground peanuts, artisanal bread or unusual jams— now circulate on the web.
The Scotch woodcock is probably not Scottish. It's arguably not even a sandwich. A favorite of Oxford students and members of Parliament until the midth century, the dish is generally prepared by layering anchovy paste and eggs on toast. Like its cheesier cousin, the Welsh rabbit better known as rarebit , its name is fanciful. Perhaps there was something about the name, if not the ingredients, that sparked the imagination of Miss Frances Lusk of Jackson, Mississippi.
Inspired to add a little British sophistication to her entertaining, she crafted her own version of the Scotch woodcock for a United Daughters of the Confederacy fundraising cookbook. Miss Lusk's woodcock sandwich mixed strained tomatoes and melted cheese, added raw eggs, and slathered the paste between layers of bread or biscuits.
As food historian Bee Wilson argues in her history of the sandwich , American sandwiches distinguished themselves from their British counterparts by the scale of their ambition. Imitating the rising skylines of American cities, many were towering affairs that celebrated abundance.
But those sandwiches were the sandwiches of urban lunchrooms and, later, diners. In the homes of southern clubwomen, the sandwich was a way to marry British sophistication to American creativity. For example, the United Daughters of the Confederacy cookbook included "sweetbread sandwiches," made by heating canned offal animal trimmings and slathering the mashed mixture between two pieces of toast. There's also a "green pepper sandwich," crafted from "very thin" slices of bread and "very thin" slices of green pepper.
Such creative combinations weren't limited to the elites of Mississippi's capital city. In the plantation homes of the Mississippi Delta, members of the Coahoma Woman's Club served sandwiches of English walnuts, black walnuts and stuffed olives ground into a colorful paste. They also assembled "Friendship Sandwiches" from grated cucumbers, onions, celery and green peppers mixed with cottage cheese and mayonnaise. Meanwhile, the industrial elite of Laurel, Mississippi, served mashed bacon and eggs sandwiches and creamed sardine sandwiches.
Not all of these amalgamations were capped by a slice of bread, so purists might balk at calling them sandwiches. But these ladies did—and they proudly tied up their original creations with ribbons. Paul Freedman , Chester D. Opinion Food U. History America. A taste of home for working women Megan Elias, Boston University The tuna salad sandwich originated from an impulse to conserve, only to become a symbol of excess.
I like mine on toasted rye. Why do we love sandwiches so much? Sandwiches require layers of different flavours. We could switch to a healthier loaf or test out the latest vegan cheese and lunch meat. We can pick and choose what we put in our sandwiches, entering different cultures and specialities until we find the perfect flavour for us. On that note, here are our top four sandwich picks, taken from different corners of the world.
So you can try a new condiment and see if you like it, or a new cheese, or a different bread. There is a familiarity of new flavours of meat, vegetables, and cheese between two pieces of some sort of starch that offers a familiar approach while still being able to tip-toe into new cultures. Tacos fall into the sandwich category. Biscuit sandwiches.
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