Sandwich

Sandwich | Food | Sandwich is a food, usually two or more slices of bread with one or more fillings, or a slice of bread with a topping or filling, which is commonly referred to as a sandwich. Sandwiches widely popular type of food for lunch, usually taken to work or school, or a picnic to eat as a snack. Usually include a combination of vegetables, salad, meat, cheese, and a variety of savory sauces or spreads. The bread can be used as such or may be coated with all the spices to enhance flavor and texture. They are widely sold in restaurants and cafes.

The bread-enclosed Convenience foods so-called "sandwich" is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious spendthrift and gambler who is said to be the inventor of this type of food so he had to leave his gaming table to make dinner. In fact, Montagu not the inventor of the sandwich, but during his excursions in the eastern Mediterranean, so it's stuffed pita sandwiches and canapés served by small and Greeks and Turks during their mezze and copied the concept for its obvious convenience. There is no doubt that the Earl of Sandwich is such a popular snack among the nobles of England, and in this way, his title was associated with sandwiches since. The concept is very simple: delicious snacks are served between two slices of bread into a culinary practice of ancient origin among the Greeks and other peoples of the Mediterranean.

Literary references to sandwiches begin to appear in English during the 1760s, not only in connection with their presumed Englishness, but also under the assumption that they are a food consumed primarily by the masculine sex during late night drinking parties. This connotation does not change until the sandwich moves into general society as a supper food for late night balls and similar events toward the end of the eighteenth century.

That sandwich, the creation of caterers, is amply described by Louis Eustache Ude, an illustrious cook who finished his career as chef de cuisine of the Crockford Club in London, in his French Cook (1818). Ude took particular care to outline a proper supper and the critical execution of the superior sorts of English sandwich that originally gave the food its high status. He explained that bread for sandwiches filled with salads must be specially baked in molds so that the texture is dense, though the crust not dry, to avoid sogginess once the sandwiches are stacked on a silver tray, as they should not bend when held in the hand. Breads for other sandwiches should be baked long and round like a tube so that the slices are even and thus fit neatly together without lumpiness or air spaces between. Furthermore, all crusts on sandwich breads should be rasped so that they acquire the texture of chamois. His sandwiches for two or three hundred persons included fillet of guinea fowl with cold béchamel sauce ("make them towards nine o'clock to serve up at twelve"), fillet of pheasant poached in a fumet, fillet of sole à la Ravigotte, salad sandwiches made of small lettuces and cresses ("cut the salad off which protrudes . . . observe much neatness in the preparing of these sandwiches and do not confide them to any of the kitchen maids.") And finally, anchovy sandwiches: "the pieces of anchovy should not touch each other, as they might then be too salt, unless when eaten to assist wine drinking."

Charlotte Mason was one of the first English cookbook authors to provide a recipe for sandwiches, which she published quite appropriately along side other supper dishes like Welsh rarebit and salmagundi (an elaborate ornamental salad): "Put some very thin slices of beef between thin slices of bread and butter; cut the ends off neatly, lay them in a dish. Veal and ham cut thin may be served in the same manner." Her homey recipe is quite different from the sort of grand fare sent up by the likes of Ude, but far more typical of what happened to the sandwich in the hands of Victorian home cooks.

During the nineteenth century, as midday dinner moved later and later into the day, the need for a hot supper declined, only to be replaced with light dishes made of cold leftovers, ingredients for which the sandwich proved preeminently suitable. Thus the sandwich became a fixture of intimate evening suppers, teas, and picnics, and popular fare for taverns and inns. This latter genre of sandwich has given rise to multitudes of working class creations, such as the butty and sarny of Britain, and the bacon-lettuce-and-tomato sandwich of the American diner. In the home, however, for such meals as English high tea, or the late-night Quaker "tea" parties of nineteenth-century Philadelphia, sandwiches were not usually premade, but rather, sliced bread was provided, enabling diners to assemble a sandwich from the various tidbits laid out for the meal.

Cookbook author Eliza Leslie was one of the earliest American writers to publish sandwich recipes in the United States. Her Directions for Cookery (1837) contained a recipe for what has become a ubiquitous American institution: the ham sandwich. Her sandwich consisted of thinly sliced bread spread with butter and mustard (French mustard flavored with tarragon), and sliced or finely chopped ham, with no other embellishments. "You may either roll them up, or lay them flat on plates. They are used at supper, or at luncheon." The fact that they needed explanation at all may be taken as a sign of their uncommonness outside of urban centers, since the sandwich of the 1830s was still more or less a creature of upper-class cookery; Leslie's use of French mustard gives further evidence of that fact.

During the early years of the railroad, sandwiches proved an ideal form of fast food, especially since they could be sold at train stations when everyone got off to buy snacks. With the appearance of the dining car, the sandwich became a travel-related institution, and it remains so as the typical meal served as lunch on airplanes. During the late nineteenth and early twentieth centuries the sandwich came into its own, especially as a response to the Temperance Movement. Taverns and saloons offered free sandwiches with drinks in order to attract customers, which led to the development of many distinctive sandwiches that have endured. In the United States, these include the club sandwich, a multi-layered affair designed to combine two or three types of sandwich into one, a meal in itself, which earned its name through its popularity with businessmen in private dining clubs.

Among working-class men, the submarine loaf became a popular vehicle for hearty sandwiches made with various fillings. This long, narrow Viennese loaf first appeared in the early 1880s as a marketing gimmick in connection with the Gilbert and Sullivan operetta "H. M. S. Pinafore," which features a ditty with sexual innuendos about submarines. The sandwiches made with this type of bread bear different names in different parts of the country: subs, grinders, poor boys, torpedoes, and hoagies, all featuring very localized types of ingredients. For example, the Philadelphia hoagie (derived from "hokeypokey man," the sandwich vendor), contains the essentials of a southern Italian antipasto, including cold cuts, Italian cheeses, peppers, olive oil, and oregano. New England gave birth to the lobster roll: cold, cooked lobster served with mayonnaise in a small toasted submarine loaf (which evolved into hot dog rolls). A hot counterpart to this, the so-called beefsteak sandwich, was first popular in the nineteenth century as fried chipped beef and onions served over toast. Once married to the submarine loaf, it further evolved with the addition of cheese and various hot pepper sauces.

Luncheonettes of the 1920s served grilled cheese sandwiches and the Cuban sandwich, which resembles a hoagie pressed between two hot irons so that it is slightly flattened and hot when eaten. In spite of its association with Havana, this sandwich was created in New York and New Jersey. The most famous of the American hot sandwiches, however, is the Reuben, which was introduced at Reuben's Restaurant in New York City (there was also a branch in Miami, Florida). The restaurant was essentially a Jewish-owned sandwich shop that offered a wide range of creations named after famous personalities of the 1930s and 1940s: Danny Kaye, Hedda Hopper, Judy Garland, Ozzie Nelson, to name just a few. The Reuben Special, the hot grilled sandwich of fame, contained turkey, Virginia ham, Swiss cheese, cole slaw, and Russian salad dressing. The substitution of pastrami and sauerkraut came later, as a courtesy to kosher Jewish customers, who could not eat ham or a mixture of meat and cheese. Reuben also sold steak sandwiches for $2.00 (the most expensive sandwich on the menu), a specialty called Chicken Reubenola, and hamburgers on a roll.

The burger at a time when only a meat dumpling is eaten with bread and gravy, is in the hands of McDonalds and the like global food chains, becoming the final food consumed in the industrialized world as a symbol of culture suspicious American in faraway places. While the Earl of Sandwich did not recognize her finger food and became Chief Ude and may be dismayed by the lack of rigor in his presentation, we could find no fault with the comfort of your burger or trans-gender, intercultural, intergenerational call.

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