sandwich nation
Every day, half of Americans eat one or more sandwiches, mostly for lunch. That is estimated at 300 million per day. They’re easy, they’re filling, no mess, no fuss. And you don’t even have to know how to cook. The varieties are endless, so where do we start? The short list includes BLT, Grilled Cheese, Club, Dagwood, French Dip, Montecristo, 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 “chunks of cold meat” as a “sandwich”, named after John Montagu, 4th Earl of Sandwich, who was an 18th-century aristocrat. Legend has it that he ordered his servant to bring him some meat between two pieces of bread while he played cards with his cronies. Apparently, he could play without interruption, as the bread acted as a napkin (instead of his sleeve) and kept the gaming table tidy. His cronies took notice and followed his example. What was in them we will never know, but what a beginning (the count will never know).
Let’s look at these favourites:
1) Elvis immortalized the fried peanut butter and banana sandwich, even though there isn’t a huge call for it.
2) Dagwood, named after the husband of the comic strip Blondie, piles on stuffing and bread, impossible to eat except in sections, but somehow Dagwood Bumstead managed.
3) The French originated this sinful sandwich in a Parisian cafe in 1910; there is no one called Montecristo but simply a French term (Croque Monsieur) to describe a fried ham and cheese sandwich, with no weight loss program to be sure.
4) Sloppy Joe – The kids grew up on these spicy and messy sandwiches. Its origin dates back to the 1930s and was created by a fast-food cook named Joe in Sioux City, Iowa. Originally called the “loose meat sandwich,” it appears Joe added ketchup that kicked it up a notch; as its popularity grew, Joe wanted to get credit and renamed it. The people of Key West, Florida, insist that it was invented at a local bar called Sloppy Joe’s. Some historians want to give the credit to Cuba, but let’s give it to Iowa, okay?
5) Submarine – Submarine sandwich shops seem to multiply daily with no end in sight; Also known as hoagies, heroes, or grinders in the US with a multitude of fillings, they come in foot-long and smaller sizes, perfect for Sunday afternoon TV sports or a quick lunch.
6) Club: undoubtedly the grande dame of sandwiches. Historians trace her creation to the Saratoga Club House, an exclusive gambling venue in Saratoga Springs, New York. Since its creation in 1894, the standard ingredients have not changed: toasted bread, lettuce, tomato, turkey or chicken pieces, bacon and mayonnaise, and don’t forget the chopsticks. The BLT is a close cousin to its predecessor, without the turkey/chicken or third slice of toast. The Club has stood the test of time. Their 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 popularity is claimed by Central Grocery, where it started. A large round loaf of Sicilian sesame bread is loaded with Italian sliced meats and a spicy Creole olive salad. (If you don’t live in New Orleans, you’re on your own.)
8) Peanut butter and jelly or grilled cheese, both beloved and obvious. ’nuff said.
9) Reubens and pastrami or corned beef on rye occupy the top positions in any self-respecting delicatessen, especially beans. Spread on some mustard, throw in some kosher dill pickles and you’re in business. For a Reuben, throw in some sauerkraut and a thousand island
dressing room.
10) Those Louisiana folks surely love their originals. The Po’ Boy is basically a sub stuffed with fried meat or seafood, similar to the Northeast lobster roll.
11) Wow, don’t ask anyone from Philly about Philly cheesesteaks, because they are fans of them. Be prepared for a long answer. The same goes for Chicago’s most popular sandwich, the Italian beef: Italian bread loaded with thinly sliced beef, topped with bell peppers and dripping with juice, hold cheese; The all-American French Dip (despite its name) is a take-off, but rather bland by comparison.
12) We cannot leave out those wonderful “linked” fillings: egg salad, ham salad, chicken salad and tuna salad; we corner the market with them, whether served delicately at teas and parties or simply as a great scoop on whole wheat.
12) Pita sandwiches stuffed with turkey, cheese, avocado, hummus or falafel; a modern ethnic take on the basics.
13) Fast food burgers and chicken sandwiches are another matter.
Sandwich sales in the US topped $27.7 billion and that’s not counting homemade sandwiches. Wow, that’s a lot of bread, literally. Apparently, the United States is not the only country that likes its sandwiches. In 2017, the UK pre-made sandwich industry made and sold US$11 billion, and that’s not counting freshly made sandwiches.
We’re not even going to get started on Oreo cookies and ice cream sandwiches. It’s too exhausting. So many sandwiches, so little time.
