The History of Sandwiches

 

Sandwiches have a fascinating and extensive history that spans across centuries. The ingenious idea of combining various ingredients and encasing them between two slices of bread can be traced back to ancient times. However, it was the 4th Earl of Sandwich, John Montagu, who truly revolutionized the concept and propelled it into worldwide fame during the 18th century. His love for gambling led him to request his meals to be served between slices of bread, allowing him to conveniently eat without interrupting his card games. This innovative approach quickly caught on and became known as the "sandwich," named after the Earl himself.

Since that pivotal moment, sandwiches have evolved and adapted to suit a myriad of tastes and preferences. They have transcended their humble beginnings to become a beloved and versatile culinary creation enjoyed by people from all walks of life. Whether it's a simple ham and cheese sandwich or an elaborate gourmet masterpiece, the possibilities are endless when it comes to crafting the perfect sandwich.

Yes, sandwiches have been around for centuries, but it wasn't until the 18th century that they became popular in Western culture. Today, sandwiches have become a beloved staple in many cultures and cuisines around the world. They offer a convenient and satisfying solution for those seeking a quick and delicious meal.

From towering club sandwiches stacked high with layers of meats, cheeses, and vegetables, to delicate finger sandwiches served at high tea, there is a sandwich for every occasion. In fact, the variety of sandwiches available today is staggering! Whether you prefer a classic PB&J, a hearty BLT, or a spicy chicken wrap, there is a sandwich out there that will satisfy your cravings.

One of the great things about sandwiches is their versatility. They can be served hot or cold, grilled or toasted, and filled with just about anything you can imagine. Vegetarians can enjoy sandwiches filled with roasted vegetables, hummus, and avocado, while meat lovers can indulge in sandwiches piled high with pastrami, roast beef, or turkey.

Sandwiches are also a great way to use up leftovers and reduce food waste. Got some leftover roast chicken? Shred it up and make a delicious chicken salad sandwich. Have some extra grilled veggies? Pile them on a crusty baguette with some goat cheese for a tasty vegetarian option.

Yes, sandwiches are more than just a quick and convenient meal. They are a delicious and versatile food that can be enjoyed by people of all ages and backgrounds. So, the next time you're looking for a quick and easy meal, consider making a sandwich – you won't be disappointed!

And here is how you can do up a few of them.

REUBEN SANDWICH

8 slices pumpernickel or dark bread

1/2 lb. thinly sliced corned beef

1 (8 oz.) can well drained sauerkraut

2 tbsp. Thousand Island dressing

4 sliced Swiss cheese

Toast bread and arrange four slices on paper plates. Top each slice with corned beef, then sauerkraut, salad dressing, and cheese. Top with other slices of bread. Cook uncovered 3 to 3 1/2 minutes, or until cheese is melted. Serve immediately.

BEER - OX SANDWICHES (German) For 12 Hoagie Rolls (serves 5-6).

2 1/2 lb. lean ground beef

1 med. size head cabbage, chopped

1 med. onion, chopped

2 tbsp. garlic powder

1 tbsp. crushed red pepper Salt & pepper to taste

2 1/2 c. grated Cheddar cheese (optional)

Brown ground beef, onion and allspice. Add cabbage. Cover and simmer for 1 hour or low heat, stirring occasionally. Slice rolls lengthwise halfway through. Hollow out center of roll to form cup and stuff with meat mix. Place on foil lined cookie sheet. Top both halves

SUPER HAM SANDWICHES

1 stick margarine

1/4 c. mustard 1/4 c. minced onion

1 lb. shaved deli ham

1 lb. Mozzarella cheese,

sliced 3 pans ready to serve finger rolls Sauté onion in margarine. Add mustard. Split each pan of rolls and brush both sides with mixture. Layer on cheese and ham. Return to roll pan and cover with foil. Heat in 350-degree oven until cheese is melted. Cut into individual sandwiches!

BARBECUED BEEF SANDWICHES

4 lb. beef, roast

2 tbsp. vinegar

1 sm. bottle ketchup

2 c. celery, chopped

3 onions, chopped

1 tbsp. Salt

2 tbsp. Worcestershire sauce

1 tbsp. chili powder

2 c. water Pour over roast.

Bake in 275 to 325 degree oven for 5 hours or put into crock pot.

Break apart or shred after it is cooked.

CHEF SALAD SANDWICH 4 slices fresh dark rye bread

2 tsp. butter Iceberg or leaf lettuce

1/2 c. Thousand Island dressing

1 (3 oz.) pkgs. water-sliced cooked ham

1 (3 oz.) pkg. water-sliced smoked turkey

4 oz. sliced Swiss cheese

2 hard cooked eggs

8 black olives, pitted

8 red cherry tomatoes

4 sweet gherkins

6 slices crisp, cooked bacon

4 slices dark rye bread, toasted, buttered

1. Butter the untoasted bread. Place it on each of four serving plates.

2. Top each slice with lettuce.

3. Spread 2 tablespoons of dressing over lettuce.

4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks.

5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet gherkin, halved.

6. Top with bacon. Add more dressing or pass dressing in a small bowl.

7. Surround with toasted rye bread, cut into quarters. 4 servings

Enjoy