Each day, half of America eats one or more cakes, mostly for lunch. That divides into 300 million per day. They are simple, they’re filling, no muss, no fuss. And you do not even need to learn how to cook. The varieties are endless, so where do we begin?
The British first known to “pieces of meat” as a “sandwich,” named after John Montagu, 4th Earl of Sandwich, who had been an eighteenth-century aristocrat. Legend has it that he taught his servant to bring him some meat between two pieces of bread while he was playing cards with his cronies. Apparently Cocoa Beach Opossum Removal he could play uninterrupted, since the bread behaved as a napkin (instead of his sleeve) and retained the card table clean. What was in them we will never know, but what a start (the Earl will not understand).
Let us check out these favorites:
1) Elvis immortalized the fried peanut butter and banana sandwich, though there is not a big call for the.
2) Dagwood, named after comic strip Blondie’s husband, stacks up bread and fillings, impossible to eat except in segments, but somehow Dagwood Bumstead managed.
3) The French originated this sinful sandwich at a Parisian cafe in 1910; there’s not any one called Monte Cristo but only a French word (Croque Monsieur) to describe a fried sandwich of ham and cheese, not on any weight loss program to be certain.
4) Sloppy Joe: children grew up on those tangy and messy sandwiches. Its origin dates back to the 1930s and has been made by a brief order cook named Joe at Sioux City, Iowa. Originally known as a “loose meat sandwich” it sounds Joe added tomato sauce that cranked it up a notch; as its popularity grew, Joe wanted to get credit and renamed it after himself. People in Key West Florida insist it was dreamed up in a neighborhood pub called Sloppy Joe’s. Some historians wish to give Cuba the charge, but let’s just give it to Iowa, ok?
5) Submarine: sub sandwich shops seem to multiply daily with no end in sight; also called hoagies, grinders or heroes at the U.S. with plenty of fillings, they arrive in foot smaller and long sizes, ideal for Sunday afternoon TV sports or a fast lunch.
6) Club: the grande dame of sandwiches. Historians monitor its production to the Saratoga Club House, an exclusive gambling joint in Saratoga Springs, New York. Since its inception in 1894, the conventional ingredients have not changed: toasted bread, lettuce, tomato, sliced turkey or chicken, bacon,and mayonnaise, and do not forget the toothpicks. The BLT is a first cousin to its predecessor, with no turkey/chicken or third piece of toast. Its only controversy is that 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 celebrity is maintained from the Central Grocery where it got its start. A large round loaf of Sicilian sesame bread is filled with Italian chopped meats and a spicy Creole olive salad. (If you do not reside in New Orleans, you are on your own.)
9) Reubens and pastrami or corned beef on rye take top billing at any self-respecting deli, particularly Jewish. Slather on some mustard, add a few Kosher dill pickles and you are in business.
10) People Louisiana folk sure love their originals. The Po’ Boy is essentially a sub full of meat or fried fish, very similar to the Northeast’s lobster roll.
11) Oh boy, do not ask anybody from Philadelphia about Philly cheesesteaks, since they’re fanatical about them. Be ready for a long-winded response. The same is true for Chicago’s most popular sandwich, the Italian Beef: Italian bread packed with thinly sliced beef, topped with peppers and dripping with jus, hold the cheese; all-American French dip (despite its title) is a take-off, but instead bland by comparison.
12) Can’t leave out those lovely “jump” fillings: egg salad, ham salad, chicken salad and tuna salad; we corner the market on these, if they are daintily served at parties and teas or just a massive old scoop on whole wheat.
12) Pita sandwiches crammed full of turkey, avocado, cheese, hummus or falafel; a cool cultural spin on the fundamentals.
Sandwich earnings from the U.S. topped $27.7 billion and that’s not counting the sandwiches made in the home. Apparently, the U.S. is only one country that enjoys their sandwiches. In 2017, the pre-made sandwich business in the UK sold and made 11 billion in U.S. dollars, and that is not counting lately made.
We are not even going to begin on sandwich cookies (Oreos) and ice cream sandwiches. So many cakes, so little time.