Where did the sandwich come from?
As early as the Middle Ages, thick, stale blocks of bread were used on which pieces of meat and vegetables were placed.
However, the sandwich in the form closest to the present day is due to John Montagu, the fourth Earl of Sandwich, who lived in the 18th century.
History and inventor
The legend has it, that the Earl, not wanting to distract himself from the card game, asked the servant to pass the beef between two slices of bread. Thanks to this solution, he was able to satisfy his hunger without getting his cards dirty.
Although in the Earl’s time, finger-eating was a cardinal violation of etiquette. However, his social status and the function of the secretary of state allowed the weird invention to spread quickly. Mainly because other gentlemen from the elite club also started ordering such a snack.
The English name of this meal, recognized all over the world, comes from his aristocratic title, Th Earl of Sandwich.
The sandwich, due to the speed and simplicity of preparation, is a popular dish for breakfast, lunch, picnic and. Sandwiches are taken practically everywhere – you do not need plates or cutlery to eat them, they are filling, and thanks to varied additions and a hot drink, they can be a wholesome meal.
Who does not like sandwiches, in one form or another? Wherever you go, all over the world, there is a local sandwich to satisfy your hunger, and introduce you to a new, local cuisine.
Join me today, on the journey through the world of sandwiches. This is inly my humble interpretation of the subject. There are so my more, that I even did not mention.
French toast – who does not love, fluffy bread, dipped in eggs, and crisp up on the frying pan or griddle. Fluffy bread soaked in the beaten eggs and milk or cream mixture, with the slight hint of vanilla. Topped with fresh fruits, chocolate or sweet syrup. In My opinion brioche bun, or challah bread is the best.
Arepá, Venezuela – is a highly versatile cornbread made from ground corn dough or precooked corn flour. The golden disks with a crispy, golden brown crust are commonly stuffed with a variety of ingredients. The combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally combined with a cup of strong coffee and hot dipping chocolate.
Cuban sandwich, USA – Cubano is a sandwich made with Cuban bread that is filled with ham, roasted pork, Swiss cheese, pickles, and mustard. It was originally invented by Cuban immigrants in Florida, who wanted to make their own variation on a classic grilled ham and cheese sandwich. Today, there are numerous variations on the Cubano, so some use different bread or add ingredients such as lettuce, tomatoes, and mayonnaise.
Grilled Cheese, USA – no doubt one of the most popular and recognized sandwiches. Required only 3 ingredients. Bread, mayo and cheese. The variations are endless. Very often served with creamy tomato soup.
Croque Monsieur, France – traditionally made with baked or boiled ham and sliced cheese(Emmental or Gruyère is used, or sometimes Comté cheers) between slices of brioche bread; salted and peppered, and dipped in the egg, just like a French toast, baked in an oven or pan fried. The bread may optionally be browned by grilling after being dipped in beaten. Some will also add Béchamel sauce.
Croque Madame, France – usually made with baked or boiled ham and sliced cheese between slices of brioche. Always topped with grated cheese (Emmental or Gruyère is used, or sometimes Comté cheese) salted and peppered, dipped in the beaten egg, then baked in an oven or fried in a pan. Some will also add Béchamel sauce. The sandwich become Madame when it gets its hat. Poached or pan-fried egg on top.
Pulled pork, USA – slowly cooked, falling apart, (hopefully) smoky pork shoulder on a plush white bun is a singularly satisfying sandwich experience. Served with Barbeque sauce, and sometimes sauteed onions.
Tortas, Mexico – staple sandwich in Mexico, that can come in many varieties and can be served both hot and cold. crusty bolillo roll that can be filled with a wide variety of ingredients including different types of meats and cheeses with refried beans, avocado, pickled of fresh peppers, etc., Some locals would say they are basically burritos served on bread instead of wrapped in tortillas.
French dip, USA – also known as a beef dip, is a hot sandwich build from thinly sliced roast beef, or occasionally other types of meat (like pork, turkey, and lamb) on a “French roll” or baguette. It is usually served plain but a variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process – “au jus”, (with juice). Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is an American invention, with the name seeming to refer to the style of bread, rather than any French origin.
Philly Cheesesteak, USA –a also known as a “Philadelphia cheesesteak”. is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia.
BLT, England – bacon, lettuce, and tomato on toasted white bread with mayonnaise – are simply the cheaper repetition of the club sandwich.
Club sandwich, USA – its early days, the club was simpler, with chicken or turkey, bacon, lettuce, tomato, and mayo between only two slices of toasted white bread. Modern clubs follow a similar BLT+ blueprint, but with one additional piece of toast in the middle for a triple-decker delight.
Italian sandwich, USA – created in Maine this sandwich is built of a long bread roll filled with cheese such as provolone, meats such as salami, mortadella, and ham, and condiments such as tomatoes, olives, pickles, and onions.
Bahn mi, Vietnam – traditional bánh mì is build inside of a French baguette, sliced the long way and filled with cold cuts, pâté, pickled veggies, cilantro, jalapeños, and creamy mayonnaise. Other derivatives swap out cold cuts for different hot proteins: barbecue pork, lemongrass beef, and grilled chicken are all classic options. It is and herbaceous and affordable meal that is accessible to pretty much anyone.
Lobster roll, USA– good quality lobster is a must. The traditional version features tail, knuckle, and claw meat, all mixed with seasoned mayonnaise sauce. It always come in a New England-style split-top hot dog bun, with inseparable potato chips on the side.
Monte Christo, USA – an Americanized version of Croque monsieur. Swiss cheese and ham (turkey also often makes an appearance) is layered between two slices of bread. In some preparations, the bread has already been French-toasted, in others the whole thing is egg-battered and fried. Powdered sugar or a little jam for dipping.
Gyro, Greece – lit. Mean “spin”, and when you see the vertical rotisseries from which thin slices of pork, chicken, lamb, or beef are shaved, you get the idea. Meat, tomatoes, onions, a good amount of tzatziki sauce, and sometimes French fries dusted in paprika are rolled into a warm pita.
Peanut butter and Jelly, USA – PB&J. Before this sandwich came to the spotlight, the common snack was peanut butter and sliced bread in a Depression-damaged US. During WWII, the jelly was added to the military rations list, and soon enough the power of PB&J, was discover by the soldiers. Since the war’s end, the three-ingredient sandwich has skyrocketed in popularity, so much so that till this day, is one of the most beloved types of sandwich in every American home, especially by children.
Elvis sandwich, USA – the peanut butter, banana and bacon, between two slices of toasted white bread. Always cooked on the griddle, for extra crispiness. Its name come from Elvis Presley himself, and his “sometimes weird “food cravings, and the combinations he will try.
Jambon buerre, France – most famous French sandwich made of three ingredients: baguette, butter and ham. Simplicity at its best. Why mess with it. Just take a bite and enjoy.
Avocado toast, USA – simple in execution and uncomplicated dish that require a piece of toasted bread topped with a combination of mashed avocados, salt, pepper, and (sometimes)lemon juice. There are many varieties of this dish, so it can be enriched with ingredients such as salmon, tomatoes, onions, eggs, garlic, cheese, olive oil, or red pepper flakes.
Submarine sandwich, USA – build of a long, split bread roll, filled with many ingredients such as meats, cheeses, sauces, vegetables, and seasonings. Depending on the regional variety, the sandwich is called differently throughout the United States. In the Midwest and California, it is grinder, in New York and Northern New Jersey, it is hero, in Delaware, it is sub, and in Baltimore, South Jersey, and Philadelphia, it is called a hoagie. Around New Orleans, it is known as po’boy, and in Maine, it is Italian sandwich, even if it has nothing to do with Italy.
Bocadillos, Spain – It is so much more than just a regular, one-way sandwich. Bocadillos is all about the baguette, while absolutely anything goes for the filling. An omelet is acceptable, as is everything from fried squid to pâté. If the exterior is crunchy and flaky on the outside, soft and fluffy on the inside, you will be in Bocadillos bliss. There are 37 variations of this sandwich, whereas the names of it reflects the ingredients used inside, to fill it up. Some versions include: Jamón serrano (with pork loin); Bocadillo de morcilla in León (blood sausage and caramelized onions); Bocadillo Serranito ( fried green pepper, and sliced tomato); Bocadillo de pollo ( fried chicken); Bocadillo de Queso ( with cheese); Bocadillo de calamares ( shrimps), and as you can imagine many more..
Cevapcici, Bosnia and Herzegovina – All across the Balkans, locals gather around the street vendors selling cevapcici — a charcoal-grilled skinless sausage made of spiced minced meat (usually beef, veal, or lamb) stuffed into flatbread with onions, kajmak (a cheese spread made with sour cream, cream cheese, and feta), and ajvar (red pepper sauce).
Tuna melt, USA – Teo slices of plain white bread, stuffed with tuna salad (tuna mixed with mayo, salt and pepper) and few slices of cheese. Baked in the oven or pan-fried, so the gooey cheese will melt.
Cucumber sandwich, England – with three incredibly cheap ingredients but are somehow the fanciest sandwiches around. A staple at afternoon tea, cucumber sandwiches are simply super-thin white bread, lightly slathered with butter and layered with thinly sliced cucumbers that have been sprinkled with salt. The crusts are cut off to make them look extra refined, and the sandwiches are often sliced into small triangles or batons.
Sabih, Israel – soft pita stuffed with crisp chunks of fried eggplant, crunchy pickles, a big of hummus, a drizzle of tahini, a cucumber and tomato salad, hard-boiled eggs, and some amba, a flavorful pickled Mango curry sauce.
Gatsby, South Africa – comes on a long loaf of bread, or Portuguese oval roll, always cut into fours. The one and only original version with polony (essentially bologna), fries, and achar (hot sauce commonly made with green mango and chili) or sometimes classic Mozambican hot sauce Piri piri.
Chicken salad sandwich, USA – roasted chicken, cut to small pieces or shredded. Mixed with fresh celery, dill pickles, salt pepper and mayo. Two slices of fresh white bread, lettuce and tomato, sometimes raw onion for the taste. Simple, but good.
Falafel sandwich, Middle East – take mashed chickpeas and spices and make them into little balls, deep fry them, stuff them into fresh pita with pickled or fresh veggies, tahini and hot sauce, and eat it, you, too, are going to want to take credit for that level of deliciousness.
Pastrami on rye sandwich, USA – it came to the United States in the 19th century thanks to the wave of Jewish immigrants coming from Romania. It has become so popular in the States that today it is often considered a dish typical of American cuisine. the secret of taste: the meat is first cured in salt and a mixture of spices, then dried and seasoned with other spices and herbs, and finally smoked. Always served on Rye bread, with some mustard and pickle on the side.
Bifana, Portugal – most famous Portuguese sandwich. Slices of pork that are marinated and cooked in a sauce made white wine, garlic, and paprika. Served on soft roll (Papo seco) with plenty of mustard and piri-piri sauce.
Reuben, USA – Pile of Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing (aka. Russian Dressing) packed between two pieces of rye bread (Pumpernickel or marble, will do the work too). Sour pickle on the side is a must.
Pão com Badjia, Mozambique – Badjia is a Mozambican bean fritter. Mashed beans are mixed with some flour, seasoning and egg. Fried until crispy. They come as set with Portuguese roll (Papo Secos). Stuff as many of them as you want, served with fresh salsa.
Welsh Rarebit, England – traditional sandwich in England, usually eaten as a snack between the main meals. Based on locally produced Cheddar or Caerphilly cheese, melted and mixed with butter and cream or ale, then poured over a piping hot, buttered toast.
Meatball sandwich, USA – few juicy and flavorful meatballs covered in tomato marinara sauce. Topped with mozzarella cheese. served in some crusty and sturdy roll, that serves as a vessel for an additional ladle of tomato sauce. Usually quickly put in the oven, just to melt the cheese.
Bacon, egg and cheese sandwich, USA – The classic one has layers of fried or scrambled egg, cheese such as American, Swiss, or Cheddar, and crisp slices of bacon. Available all over most American towns, being especially popular in NYC on every corner Deli or food cart, where it is typically served on a Kaiser roll. This is an ultimate breakfast, for new Yorkers on the morning ay to work.
Muffaleta sandwich, USA -. It is an Italian sandwich that did not originate in Italy but in New Orleans. Named after the disc-shaped sesame seed-studded Sicilian loaf that holds it together. The bread is sliced, drizzled with olive oil, then stuffed with salad (a blend of black olives, green olives, carrots, celery, onions, olive oil, ground pepper, parsley, and oregano), Provolone cheese, Italian ham, salami, and mortadella. The entire round loaf is filled to the maximum, and it has got quartered once it is filled.
Eggs Benedict, USA – even thou it is so called an egg dish (please check humble egg post), it is a righteous sandwich in my opinion. Warm and toasted English muffin. Topped with slice of Canadian Bacon (or smoked salmon version), poached egg and hollandaise sauce on top. Pinch of paprika and some chives is a must.
Po’boy, USA – traditional sandwich from Louisiana. The bread must be French. Roast beef or fried seafood like shrimp, oysters, crawfish, fish, or crab are the most popular, even thou you can have Po’boy stuffed with: fried catfish, Louisiana hot sausage, ham, fried chicken, duck, and rabbit. To get all the fixings, means basically to stuffed the sandwich even more with: shredded lettuce, tomatoes, mayo, hot sauce, and pickle rounds, and melted butter. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have Creole mustard.
Panini, Italy – the name itself comes from the grill, that makes those characteristic marks on toasted bread. Grilled sandwich served hot and featuring Italian bread paired with a variety of fillings. The most traditional panino has mortadella, salami, ham, and cheese inside, grilled until the cheese begins to melt and the cuts of pork are warmed through. Immensely popular in meat and cheese or veggies and cheese option.
Bagel and lox, USA – is a classic New Yorker sandwich constructed of a freshly baked bagel ( any savory flavor possible, even thou “everything bagel”’ is the best for it) that is split in half and toasted, till hot and crispy. Topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive, or vegetable cream cheeses.
Zapiekanka, Poland – most popular polish open face sandwich. Invented as a necessity. It will go on any kind of bread, but preferably the long, baguette type is the best. Traditionally topped with sautéed onions and mushrooms, with a good amount of black pepper, and topped with cheese. Bake in the oven till cheese melts, and bread crisp up. Always served topped with ketchup. Well, that is the taste of my childhood.
Roast beef sandwiches, USA – include a large variety of sandwiches filled with roasted and sliced beef as their main ingredient. They may be served hot or cold. The meat ideally should be, medium rare – pink inside, and thinly sliced, while the buns are typically soft and topped with sesame seeds or onion pieces. As for the toppings, anything is possible, but in Boston, where roast beef sandwiches are one of the area’s specialties, they are traditionally topped with cheese, barbecue sauce, and mayonnaise (called a three way when served together).
Francesinha, Portugal – “little Frenchie” – is a Portuguese interpretation of the French croque monsieur. typically made up of a trio of ham, fresh and cured sausage, and either steak or roast beef layered between sliced bread and topped with melted cheese before being bathed in a tangy red sauce. Occasionally, a sunny-side-up egg is crowned on top for good measure. Some Francesinhas feature seafood; others are studded with mushrooms and cream.
Bresaola, Italy – what can be better than fresh, crusty ciabatta bread, thinly sliced air dried and aged beef filet, fresh mozzarella, grainy mustard and spinach or arugula. Hmm delish.
Bauru, Brazil – featuring beef, tomatoes, and mozzarella stuffed inside a French roll and steamed in a bain-marie (double boiler, or water bath) for extra meltiness. There are other interpretations that swap out beef for ham and include pickles. No matter which option is one of the most popular sandwiches in Brazil.
Sloppy Joe, USA – To prepare one of the messiest sandwiches you need to brown ground beef in a skillet with onions and peppers. Next step the sauce: mustard, ketchup and Worcester shire sauce and serve it, usually on a soft burger roll. Absolutely worth the mess.
Choripán, Latin America – the name comes from two words put together: chorizo “sausage” and pan “bread”. So, it’s a 2 in 1 sandwich, extremely simple – chorizo sandwiched in a French baguette, and finished with a generous amount of chimichurri sauce (made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar).
Donner Kebab, Turkey – In the contrast to the shish kebab, and other dishes with the meat being served on a stick, the doner kebab (doner comes from “dondurmek” a Turkish word for rotating roasted meat) differentiates itself both by the fact that it is served on flatbread (usually Turkish – Pide) with various vegetables (usually cabbage, lettuce, white onions) and the universal white sauce. This sandwich is a basically a cousin to so famous Gyro or Shawarma.
