Sandwich Ambrosia
Posted
Fri, 07/25/03
My father mailed me an article from the 7/21/03 edition of USA Today. The article, titled "Bread Winners," contains several variations of the sandwich, along with milestones in history. The piece, with color photos, made my mouth water. The sandwiches are specialties from various restaurants around the country, and some of the tasty-looking edibles include:
Chicago Hot Dog (poppy-seed bun, boiled beef dog, emerald relish, onions, and tomato wedges, with other variations), New England Lobster Roll (flat-toasted hot dog bun with chilled lobster meat, mayo and melted butter), New York Rueben (corned beef or pastrami on rye bread with melted Swiss cheese, and sauerkraut), Philadelphia Cheese Steak (roll topped with thinly-sliced rib-eye, grilled onions and provolone cheese), and New Orleans Muffaletta (rounded Italian sesame-seed bun with cold cuts such as salami and mortadella, and cheese).
Other less desirable sandwiches in my eyes were the Crispy Oyster Caesar (toasted ciabatta bread, garlic-crusted gulf oysters, anchovy-garlic emulsion and goat cheese), Olive-Oil Ice Cream Sandwich (Parmesan shortbread rounds with olive-oil ice cream made with milk, sugar, cream, salt, extra-virgin olive-oil and egg yolks), and Duck Burger (sweet potato bun with ground duck breast).
A few of the more interesting milestone tidbits was the mention of Rabbi Hillel preparing a paste of apples, spices wine and nuts and spreading it between two matzos in the first century B.C.
In 1762, John Montagu (fourth Earl of Sandwich), asked for bread, cheese and cold beef to be brought to him during a card game at a London club and proceeded to wrap everything into a "one-fisted package" so he could continue gambling. Later, one of his fellow players asked for "the same as Sandwich" – thus creating the moniker.
Thanks, Dad!
Tags: Sandwiches
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