How To Make Great Sandwich

Every day, half of America eats one or more sandwiches, mostly for lunch. That computes into 300 million a day. They’re easy, they’re filling, no muss, 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 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. It’s endless.

The British first referred to “bits of cold 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, as the bread acted as a napkin (rather than his sleeve) and kept the card table tidy. His cronies caught on and followed his lead. What was in them we’ll never know, but what a beginning (the Earl will never know).

Let’s check out these favorites:

1) Elvis immortalized the fried peanut butter and banana sandwich, although there’s 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 sections, but somehow Dagwood Bumstead managed.

3) The French originated this sinful sandwich in a Parisian cafe in 1910; there is no one named Monte Cristo but simply a French term (Croque Monsieur) to describe a fried sandwich of ham and cheese, not on any weight loss program to be sure.

4) Sloppy Joe: kids grew up on these tangy and messy sandwiches. Its origin dates back to the 1930s and was created by a short order cook named Joe in Sioux City, Iowa. Originally called a “loose meat sandwich” it seems Joe added tomato sauce which 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 at a local bar called Sloppy Joe’s. Some historians want to give Cuba the credit, but let’s just give it to Iowa, okay?

5) Submarine: sub sandwich shops seem to multiply daily with no end in sight; also known as hoagies, heroes or grinders in the U.S. 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: undeniably the grande dame of sandwiches. Historians track its creation to the Saratoga Club House, an exclusive gambling joint in Saratoga Springs, New York. Since its inception in 1894, the standard ingredients haven’t 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, without the turkey/chicken or third slice of toast. The Club has stood the test of time. 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 popularity is claimed by the Central Grocery where it got its start. 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 no-brainers. ‘Nuff said.

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. For a Reuben, throw in some sauerkraut and thousand island

dressing.

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

11) Oh boy, don’t ask anyone from Philadelphia about Philly cheesesteaks, because they are fanatical about them. Be prepared for a long-winded answer. The same goes for Chicago’s most popular sandwich, the Italian Beef: Italian bread loaded with thinly sliced beef, topped with peppers and dripping with jus, hold the cheese; all-American French dip (in spite of its name) is a take-off, but rather bland by comparison.

12) Can’t leave out those wonderful “bound” fillings: egg salad, ham salad, chicken salad and tuna salad; we corner the market on those, whether they’re 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 trendy ethnic take on the basics.

13) Hamburgers and chicken fast food sandwiches are a whole other subject.

Sandwich sales in 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 not the only country that likes 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 freshly made.

We’re not even going to get started on sandwich cookies (Oreos) and ice cream sandwiches. It’s too exhausting. So many sandwiches, so little time.

Potatoes And Yams Recipes

Sitting here at my desk my mind ventured back to last years thanksgiving dinner. My wife Pam was in the kitchen preparing a feast for our dinner and what a feast it was. We had turkey complete with stuffing, a ham, vegetables, mashed potatoes and gravy, potato and macaroni salads, the usual cranberry sauce and of course sweet potatoes. No major holiday meal was ever complete without sweet potatoes on the table.

These memories made me think about the differences which exist between the two similar vegetables.There is always a bit of confusion between these two items and in this short rant I intend to hopeful dispel the myths surrounding this rooted vegetable. The truth of the matter is that the vegetable that you have called a yam for a number of years is actually nothing more or less than a sweet potato. A true yam most people have never seen nor tasted.

That’s right folks; the sweet, orange-colored root vegetable which you cherish so dearly is actually a variety of sweet potato. All “yams” which you find in a grocery store or produce market are in fact not yams at all. The majority of people wrongly believe that those long, red-skinned products in the store are yams, but the fact remains that they are nothing more than one of many varieties of our common sweet potatoes. One wonders how we came to be so confused and wrong on this fine vegetable. To answer this question we would first need to discover the main differences which exist between the two products.

A yam is darker in colored than the its popular orange-fleshed cousin. A true yam is an edible root which is extremely starchy and is usually imported to the United States from the Caribbean. In texture it is rough and scaly and contains very little beta carotene.

Depending on the sweet potatoes variety its flesh can range from a pure white to the popular orange color or in some cases even a purple shade. The orange-fleshed variety arrived in the United States multiple decades ago. In an effort to promote the imported variety and to distinguish it from the white variety, producers and importers labeled the imports with an African word “nyami” and thus called them “yams” for short.