Traditional recipes

The Peacemaker Sandwich Recipe

The Peacemaker Sandwich Recipe

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In a small bowl, stir together the mayonnaise and hot sauce, mixing well. Set aside. Heat 3 inches oil in a deep fryer or deep cast-iron frying pan to 375 degrees. Meanwhile, line a baking sheet with waxed paper.

In a large bowl, stir together both flours, cayenne, salt, and pepper, to taste. Pour the buttermilk into a second bowl, add the shrimp, toss to coat, and let soak for 1-2 minutes.

Then, working in batches, scoop the shrimp out of the buttermilk, allowing the excess liquid to drip back into the bowl, and add to the flour mixture. Toss to coat evenly, then shake off the excess and place on the baking sheet.

When all of the shrimp are coated, repeat the process with the oysters. (It is important that you soak the shrimp in the buttermilk first, as the oysters tend to, for lack of a better term, and because this is a New Orleans specialty, make the buttermilk funky.)

Again working in batches to avoid crowding, add the shrimp to the hot oil and fry until golden brown, about 1 ½ minutes. Using a wire skimmer or slotted spoon, transfer to paper towels to drain and keep warm. Repeat with the oysters, frying each batch until golden brown, about 2 minutes, then drain on paper towels.

Smear a liberal amount of the mayonnaise-hot sauce mixture on the bottom of each bread piece, then place 3 or 4 each of the hot fried shrimp and oysters on top. (If you want a little more spice, hit the shrimp and oysters with a few dashes of hot sauce, straight from the bottle.) Top with the lettuce and tomato slices and then the bread tops and serve.

20 Super Sandwich Recipes to Make You Love Lunch Again

Sandwiches are one of the most infinitely versatile foods in the world. Basics like the PB&J or ham and cheese are a starting point, but there are so many more ingredients that you can stick between two pieces of bread. We went to the experts for sandwich-making advice, and if you follow their lead you'll be able to improvise awesome sandwiches with whatever ingredients you'd like. But there's no shame in needing some inspiration, so we've got 20 recipes to get your creative juices flowing. With mouthwatering options like the ultimate BLT and fried chicken sandwich, vegan banh mi, and tuna salad two ways, I hope you're hungry.

This South Florida favorite uses three kinds of pork: ham, roast pork, and salami. The salami is specifically a Tampa addition, and we're big fans of the extra funk it brings to the table. To assemble the sandwich we layer the meat onto Cuban bread with Swiss cheese, dill pickles, and yellow mustard and then put it in a panini press to crisp up the bread and melt the cheese.

The Ultimate BLT Sandwich

This is in the pork section, but to be honest a BLT should be all about the tomato—if you don't have access to great vine-ripened tomatoes, don't even bother. Salt the tomato liberally to bring out its flavor, then add just enough crunchy bacon, sweet iceberg lettuce, and creamy mayo to help it shine.

The Ultimate Homemade McRib

I'll be honest: This recipe is a ton of work. You're going to spend hours smoking the ribs, grinding them up with pork shoulder, and forming and grilling the patties. We also use homemade barbecue sauce, pickles, and buns—if you're putting so much effort into the meat you might as well go all the way.

Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw

If you're looking for a more manageable grilled pork sandwich, this is for you. It's made with grilled pork loin, which we serve with a miso slaw and plum chutney on sandwich rolls. The grill isn't just for the pork—we also use it to toast the bread and char the plums, scallions, and jalapeños for the chutney.

Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw

This recipe combines Mexican chorizo with barbecue from the Southern US. We braise the pork with a slew of spices you'd find in chorizo: paprika, ancho chili powder, cumin, Mexican oregano, and more. Once it's done we serve it with an elote-inspired slaw made with corn, mayo, and cotija.

Classic New Orleans Muffuletta

Our version of this New Orleans favorite features alternating layers of soppressata, capicola, mortadella, and provolone, plus a briny olive salad made with capers, roasted red peppers, giardiniera, garlic, and a mix of oil-packed olives. The sandwich requires a little forethought—it's quick to assemble, but you'll want to let it sit at least an hour before eating so that the juices from the salad soak into the bread.

Vegetarian Fried Shiitake Po' Boys With New Orleans-Style Remoulade

The po'boy is the other favorite sandwich of New Orleans. Fried seafood is a traditional filling, but this vegetarian version subs in meaty, tender shiitakes fried in a cornmeal breading. We put the sandwich together by laying the mushrooms onto a soft baguette with lettuce, tomatoes, and a tangy remoulade.

Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches

These vegan banh mi are stuffed with grilled tofu, which we get extra crispy by drying well and cooking slowly over indirect heat. We marinate the tofu in garlic, coriander root, and lemongrass and spoon on more marinade once it comes off the grill, then serve with vegan mayo, pickled carrots and daikon, and fresh cucumber, jalapeño, and cilantro.

Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese

Sandwiches aren't the most common use for beets, but we think it's a wonderful use for the tender, juicy, flavorful vegetable. For this recipe we roast the beets, toss them in a ginger vinaigrette, and serve them with goat cheese, blanched beet greens, and raw fennel bulb and fronds.

Spinach and Artichoke Grilled Cheese Sandwiches

We've written whole odes to the perfect grilled cheese, and you'll find plenty of recipes in the archives. For now, let's focus on this one, made with shredded cheese and homemade spinach and artichoke dip. Make sure the the dip is hot before you put it into the sandwich—it won't have time to warm up before the bread toasts and the cheese melts.

Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini)

Forget falafel, sabich is our favorite Israeli pita sandwich. It's made with fried eggplant, hard-boiled egg, hummus, Israeli pickles, Israeli salad, tahini, and a pickled-mango sauce called amba. We salt the tomatoes to draw off excess moisture, but make no mistake: This is one messy sandwich.

Mexican Fried Eggplant Sandwich (Vegan Tortas and Pambazos)

Another fried eggplant sandwich, this one goes Mexican-style and pairs the vegetable with refried beans, roasted chilies, and pickled red onions. If you just want to make tortas you can load everything up onto rolls and call it a day, but even better is to douse the sandwiches in enchilada sauce and grill them into toasty pambazos.

Chicken 5-Ingredient Fried Chicken Sandwiches

They're not quite our ultimate fried chicken sandwiches, but these are still delicious and have the distinct advantage of needing only 5 ingredients (including the bread and pickles). The secret is self-rising flour, which puffs up nicely when it fries because it contains baking powder. The pickles do double duty—we use them as a garnish and brine the chicken in the juice.

The Best F&$king Grilled Chicken Sandwich Ever

Even when perfectly grilled, chicken breasts are a little boring. This sandwich is anything but boring, though, thanks to all sort of other ingredients: mayonnaise, crushed potato chips, jalapeño-avocado sauce, lettuce, and tomato. The result is a super satisfying sandwich packed with a range of flavors and textures.

Party-Sized Chicken Parmesan Sandwiches

Our ultimate chicken Parmesan is too hefty for just any old sandwich, so we serve it party-style on whole ciabatta loaves. The chicken itself is super tender, thanks to a Southern-style buttermilk brine, and it's coated in a flavorful mixture of fresh breadcrumbs and Parmesan cheese before being blanketed in red sauce and mozzarella.

Beef Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio

A good steak sandwich starts with a tender, properly cooked piece of beef, but it's the condiments that make it interesting. In this case that means roasted cherry tomato jam, a creamy-tart anchovy-spiked sauce, a bright radicchio salad, pickled red onion, and shaved Parmigiano-Reggiano.

Classic Reuben Sandwich (Corned Beef on Rye With Sauerkraut and Swiss)

It only takes a couple components to make a classic Reuben: rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing. To assemble, we like to toast the bread and then warm up the beef and sauerkraut individually, cooking the finished sandwich just long enough to melt the cheese.

Classic Mayo-Dressed Tuna Salad Sandwiches

Our take on the tuna salad sandwich is made with diced onion and celery, parsley, mayo (store-bought is fine) and oil-packed tuna. We also mix in a couple finely minced anchovy fillets to up the savoriness. Because you're mixing it with mayo and other ingredients, don't spring for top-shelf tuna here.

Mayo-Free Mediterranean Tuna Salad Sandwiches

If you don't like mayo or just want a lighter tuna salad sandwich, this Mediterranean-inspired version is the way to go. We still use the tuna, anchovies, celery, and onion, but also throw in fennel, capers, and olives and dress it all with extra-virgin olive oil. Unlike with the mayo-dressed version, this recipe is where you want to break out the high-quality fish.

Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo

This sandwich draws inspiration from both Cantonese sautéed crabs and Vietnamese banh mi. The crabs are dredged in cornstarch before sautéing, which gives them a crisp crust and doesn't cover up their flavor. Ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro finish it off.

Frequently bought together


Kids will almost think they are eating a banana split for breakfast or a snack with this tasty combination of strawberry jam, banana and cream cheese.


This sandwich is much like the classic chicken club but made with an egg so you can enjoy it for breakfast (or any time of day).


While all pizzas have their roots in Italy, this mini version practically sings with Italian flavors. And it’s so quick and easy, it makes a perfect afternoon snack or late-night treat.



Preheat breakfast sandwich maker.

Place one English muffin half, split side up, in bottom ring of sandwich maker. Top with cheese and bacon.

Lower the cooking plate and top ring. Lightly spray the plate with cooking spray, then crack the egg into the ring. Pierce top of egg yolk with a toothpick or plastic fork. Season with salt and pepper (if using). Place the other muffin half, split side down, on top of the egg.

Gently close the cover and cook for 4 to 5 minutes or until egg is cooked to your liking. Rotate cooking plate away from sandwich maker and lift rings. Use a plastic or nylon spatula to remove the sandwich. Serve immediately.


Use 2 egg whites, instead of the whole egg, if you are looking to reduce your cholesterol intake. The yolk contains most of the fat and cholesterol, but keep in mind that it also supplies most of the nutrients, such as vitamins A and D, phosphorus, folate and calcium.

You may know Canadian bacon as back bacon, which is what it is called in many parts of the world. It is actually more similar to ham than to bacon, as it is much leaner and is cut from the loin. This type of bacon is fully cooked. If you want to use peameal bacon (cornmeal-crusted cured pork loin), you will need to cook it before adding it to the sandwich maker.


  • 1 English muffin, split in half
  • 1 slice Cheddar cheese
  • 1 slice Canadian bacon
  • Nonstick cooking spray
  • 1 large egg
  • Pinch freshly ground black pepper (optional)
  • Pinch salt (optional)

Spicy Italian Meatball Peacemaker

There are many different claims to the origin of the po'boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and Clovis Martin during a streetcar strike in 1929. The Martins created an inexpensive sandwich made of Louisiana-style French bread and loaded with meat or seafood. The local restaurant workers began referring to the strikers as "poor boys," and it wasn't long before the sandwich gained that same name. Today, po'boys are made with nearly every type of meat from fried seafood to deli-style ham and even meatballs. After a night of drinking and carousing in the French Quarter, the dockworkers of early New Orleans would often bring an overfilled po'boy to their family at daybreak as an offering of peace. This ultimate po'boy sandwich became known as the peacemaker.

Ingredients for Meatballs:

1 cup grated Parmesan cheese

1¾ cups seasoned Italian bread crumbs

In a large mixing bowl, combine beef and pork. Using your hands, blend meat well. Add Parmesan, eggs, onions, celery, bell peppers, minced garlic, basil, and bread crumbs. Continue to blend then season with salt and pepper. In a small skillet, fry a small patty of meat mixture to test seasoning. Adjust seasonings if necessary. Roll meatballs to desired size. Meatballs should be slightly larger than a golf ball. Place on a cookie sheet, cover, and refrigerate. This recipe will make approximately 20 meatballs.

Ingredients for Po'boy:

4 (35-ounce) cans Italian plum tomatoes with juice

½ cup extra-virgin olive oil

salt and black pepper to taste

granulated garlic to taste

Drain tomatoes through a sieve and retain juice. Chop tomatoes into ¼-inch pieces, return to juice and set aside. In a 3-gallon saucepot, heat olive oil over medium-high heat. Add onions, celery, and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with juice and basil. Bring to a low boil, reduce to simmer, and cook 30 minutes, stirring occasionally. Gently drop raw meatballs into sauce. Return sauce to a simmer. Do not stir for first 10 minutes of simmering or meatballs will break. When stirring, use a wooden spoon and move the meatballs gently. Simmer 1 hour, adding water or chicken stock if sauce becomes too thick. Season to taste with salt, pepper, and granulated garlic. To serve, place 3–4 meatballs on each po’boy and top with a generous portion of sauce. You may wish to top with additional crumbled feta. Serve hot.

Chocolate Ice Cream Sandwiches

This recipe comes to us courtesy of author Jennie Schacht, whose book — "I Scream Sandwich!" — includes a wealth of truly delicious ice cream/cookie combinations. This particular sandwich is a tribute to everyone's childhood favorite: vanilla ice cream layered between two soft, rich chocolate cookies.


  • 2 cups (454g) whole milk
  • 1/3 cup (67g) granulated sugar
  • 2 tablespoons (43g) golden syrup or light agave nectar*
  • 2 tablespoons (14g) tapioca starch*
  • 1/4 teaspoon kosher salt*
  • 1 cup (227g) heavy cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons (43g) rum (vanilla rum is tasty), brandy, or vodka, optional
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (43g) Dutch-process cocoa or Triple Cocoa Blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt or 3/8 teaspoon table salt
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (99g) granulated sugar
  • 1/4 cup (53g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2/3 cup (152g) whole milk


To make the ice cream: Whisk together 1/2 cup (113g) of the milk, the sugar, syrup, tapioca starch, and salt in a saucepan. Stir in the remaining milk, and the cream.

Cook and stir the mixture over medium-high heat until bubbles form around the edge and it begins to steam. Simmer for 3 to 5 minutes, stirring constantly, until the mixture thickens to the consistency of a cream sauce don't let it boil.

Remove the mixture from the heat, stir in the vanilla, and chill thoroughly in the refrigerator. For best results, the mixture should be very cold. Make it ahead and refrigerate overnight or for up to a couple of days, if desired. When the mixture is thoroughly chilled, freeze it in your ice cream maker, following the manufacturer's directions.

As soon as it comes out of the ice cream maker, stir in the alcohol, if using. Transfer the ice cream to a storage container, and freeze until solid it'll still be soft enough to scoop easily. Store in your refrigerator's freezer until you're ready to make the sandwiches.

Perfect your technique

Homemade ice cream sandwiches

Preheat the oven to 350°F, with a rack in the center. Lightly grease a piece of parchment about 12" x 16", and place it on a flat work surface.

To make the cookies: Whisk together the flour, cocoa, baking soda, and salt set aside.

In a separate bowl, beat together the butter, sugars, and vanilla at high speed until well combined and somewhat expanded the mixture will look a bit grainy, but also fairly creamy.

On low speed, add half the dry ingredients then the milk then the remaining dry ingredients, scraping the bowl between additions.

Dollop the batter all over the prepared parchment paper. Use a spatula to spread it to the edges of the parchment, smoothing it as flat as possible. Pick the parchment up, and set it into a half-sheet pan (18" x 13"), or onto a large cookie sheet.

Bake the cookie slab for about 10 minutes, until it just loses its shine. Remove the pan from the oven, and cool the cookie on the pan for about 5 minutes. Cut it in half crosswise to make two rectangles, each about 8" x 12". Trim the edges of each rectangle, if desired you'll make neater-looking sandwiches.

Use a fork to prick the top of the cookie slabs in neat rows, like the top of a traditional ice cream sandwich. Place the cookie slabs, with their parchment, on a rack or racks to cool completely. When completely cool, wrap well and place in the freezer. If there's room, freeze them on a baking sheet it's good to have a cold surface to work on when you're making the sandwiches.

To assemble the ice cream sandwiches: If the ice cream you've made is really hard, remove it from the freezer and allow it to soften at room temperature for 15 to 30 minutes before assembling. Once the ice cream is firm but spreadable, peel the parchment off the backs of the cookie slabs. Place one slab, bottom up, on a cold surface. Spread with ice cream. Top with the second cookie slab, top side up. Press down firmly to distribute the ice cream evenly between the cookie slabs.

Use a sharp knife to trim the edges of the sandwiches, if necessary or desired. If the ice cream has started to melt, place the pan back in the freezer to firm it up. Once it's firm, cut the slab into 12 squares.

Serve immediately or wrap squares individually in plastic wrap, and store in the freezer.

Tips from our Bakers

For more information on author Jennie Schacht and her book, visit her web site, Fork & Swoon.

10 Ham Sandwich Recipes

For this Reuben, we&aposre swapping out corned beef for another fave deli meat—ham!

Arugula, Ham & Gouda Omelet Rolls

This fun "sandwich" uses a thin onion, cheese & ham omelet as the wrap. It&aposs a unique remix on the classic egg breakfast burrito.

Ham, Cheese & Apple Pie-Ninis

Photography by Peter Ardito

The secret ingredient? Apple pie! The ham and cheese gives a nice salty balance to the the sweetness of the pie.

Greens, Eggs & Ham Biscuits

We think Dr. Seuss would approve of this one. And you will, too! 

Triple Porker Sandwich

Photography by Heidi&aposs Bridge

Three&aposs a party! Celeb chef Jeff Mauro makes the ultimate porker sandwich with crispy bacon, ham and melt-in-your-mouth pork tenderloin. 

Ham & Cheese Pretzel Paninis

Photography by Christopher Testani

This party food will be the talk of the town after your next party. They&aposre fun for adults and kids alike!

Ham, Egg & Cheese on the Grill

Photography by Christopher Testani

Fire up the grill for a breakfast of champions!

Cuban Reuben

Photography by Sarah Ann Ward

We&aposre mixing up the Reuben yet again, and adding ham and pastrami this time. More meat, more fun!

Ham & Cheese Crepes

Your ham and cheese sandwich just got a whole lot more elegant (thanks, France!).

5 Egg Sandwich Recipes To Try At Home:

1. Scrambled Egg Sandwich

This one's my favourite breakfast recipe of all time. The eggs are mildly seasoned and cooked for only a few second so they're soft and go really well with toast.

1 medium onion, diced small

1/2 tsp sriracha or any hot sauce

1/2 tsp oregano/fresh basil leaves

1. Heat the pan till it's hot. Now, put the butter in till it melts. Add the diced onions and let them fry till they're golden brown and crisp.

2. Add pepper, salt and mix.

3. Break the eggs and let the bottom turn crisp. Now, add the sriracha, mustard and oregano over it.

4. Turn off the gas, scramble the eggs and take them off the heat.

5. Rub some garlic over the bread, spread some butter and heat it on the pan.

6. Put the scrambled eggs over the toast and serve.

2. Egg and Mayo Sandwich

This classic combination never ceases to deliver. I prefer the combination of boiled eggs over scrambled with mayonnaise because they seem to mask the somewhat eggy taste of scrambled eggs. Then there's also the question of hard boiled vs soft boiled eggs: Clubbing soft boiled eggs with mayonnaise can make the whole thing gooey because the centre of the egg is a bit loose and the mayo tends to make it even more runnier. I'd recommend you let the eggs boil a bit longer.

The classic egg and mayo sandwich that is too easy to resist!


2 slices multigrain bread, make sure it's soft and slice off the edges

Dil leaves, basil, mint, chives - Any kind of fresh herbs you can find

1 tablespoon mayonnaise, store-bought or homemade

1. Boil the eggs for 9-10 minutes by dunking them in hot water and lot letting the water boil with the eggs in them.

2. Place them in cool water so it's easy to peel off the shell.

3. Mash it with a spoon and add the mayonnaise and mustard to it.

4. Put it on toast and dress it with all the herbs you've got and serve.

3. Egg (baked), Ham & Cheese Sandwich

This isn't just another egg sandwich: it's got that nice risen egg, like the kind you find in an egg mcmuffin at McDonalds.


1 Egg
Salt + pepper
Smoked cheese or cheddar cheese
2 Slices ham
Mustard sauce
Basil leaves or any microgreens

1. Grab a tray, the kind you use for cupcakes and grease it.

2. Break the egg into the mould and dust it with salt and pepper.

3. Pre-heat the oven for 15 minutes and then put the tray in.

4. Let it bake for about 5-6 minutes. You'll be able to see when the egg is done.

5. Pull it out and chop it into medium-sized pieces.

6. Add some ham and cheese to the mix and heat it in the microwave for a few minutes so that the cheese melts.

7. Put it on toast and dress it up with microgreens, mustard and some balsamic vinegar (optional).

4. Eggs & Smoked Salmon Sandwich Recipe

This is probably one of my most favourite food combinations of all time: Light and delicious smoked salmon with eggs and avocado. It gives you the sense of a complete and well balanced meal.


2 eggs
2 tablespoons milk
1/4th avocado
Smoked salmonSalt + pepper +Cajun seasoning
Tobasco + Mustard
Cheddar cheese
2 slices bread

1. Heat the pan and pour 2-3 drops of cooking oil or butter on it.

2. While the pan is heating up, whisk the eggs with milk till you can see the egg white kind of froth towards the top.

3. Pour them in the pan, add some salt and pepper on it and scramble for 2-3 minutes. Turn off the heat.

4. Toast the bread and spread some butter over it. Now stack the eggs, avocado, salmon, olives. Sprinkle some freshly ground pepper over it and done!

5. Grilled Cheese & Egg Sandwich Recipe

This one's a real treat for those who like their yolk runny and bacon fried crisp.


1 egg
1 tablespoon butter
2 strips of bacon
2 slices bread
Basil leaves
1 cheese slice
Salt & pepper
Thai sweet chilli sauce

1. Heat the pan and then add butter to it.

2. Fry the bacon strips till they're crisp. Let them rest on absorbent paper/tissues.

3. Throw out most of the oil bacon leaves, keeping just enough for the egg.

4. Turn on the gas and crack an egg open when the pan is hot.

5. Let it cook for 3-4 minutes and turn off the gas. Make sure you don't flip the egg.

6. Take a slice of bread and carefully place the egg on it. Cover this with bacon strips, salt and pepper. Take a slice of cheese and place it on the pile.

7. Now take the slice of bread and place it on the hot pan. Let it heat up, till you see the cheese slice starting to melt. Put some more butter in the pan and make sure both sides of the sandwich

8. Take it off the heat, add the basil leaves and dress them up with the thai sauce and mustard

1. In a small bowl or re-sealable container, whisk together Dijon mustard, yellow mustard, horseradish, mayonnaise, and sugar.

2. Cover and refrigerate until chilled.

1. In a small bowl, whisk together malt vinegar, sugar, milk, mayonnaise, and hot sauce.

2. Add oil in a slow stream, whisking vigorously until incorporated.

3. Season dressing with salt and pepper, to taste.

4. In a large bowl, toss together cabbage, red onion, red pepper, and green pepper.

5. Dress vegetables in the dressing at least 10 minutes and no longer than 1 hour before use.

1. In a medium pan, heat au jus to a boil.

2. Add beef and ham to the au jus and heat until warm.

3. Slice the baguettes ¾ of the way through.

4. Spread 2 tablespoons of the reserved Creole mustard on each baguette.

5. Add ¼ cup of the Cajun Slaw, ¼ cup of the lettuce, three slices of tomato, and four slices of red onion to each baguette.

6. Add one slice of cheese and the warm beef and ham.

7. Repeat assembly with remaining sandwiches and serve.

Submarine-Style Sandwiches History

Submarine-Style Sandwiches are known by various names depending on where you live in this country. Some of those names include: Submarine, Heros, Hoagie, Grinder, Po’ Boy, Rocket, Torpedo, Dagwood, Hero, Zepplin, and Italian Sandwich.

These sandwiches are all king-sized on a loaf of bread, approximately 12 inches long and 3 inches wide, filled with various cold cuts and many different trimmings.

Dagwood Sandwich:

It is a multi-layered sandwich with a variety of fillings. The term Dagwood Sandwich is also used to denote a sandwich of tremendous size and infinite variety of contents to stun the imagination, sight, and stomach of everyone but the original maker.

The term, Dagwood Sandwich, originated in the comic strips in the 1930s named after a comic strip character Dagwood Bumstead. According to the creator of the comic, Murat Bernard “Chic” Young (1901-1973), the only thing that Dagwood could prepare in the kitchen was a mountainous pile of dissimilar leftovers precariously arranged between two slices of bread. Dagwood became know for his huge sandwiches he created on evening forays to the refrigerator.

Hoagie Sandwich:

Hoagies are built-to-order sandwiches filled with meat and cheese, as well as lettuce, tomatoes, and onions, topped off with a dash of oregano-vinegar dressing on an Italian roll. A true Italian Hoagie is made with Italian ham, prosciutto, salami, and provolone cheese, and all the works. It was declared the “Official Sandwich of Philadelphia” in 1992.

The Hoagie was originally created in Philadelphia. There are a number of different stories as to how the Hoagie got its name, but no matter what version is right (historians cannot seem to agree on which is the correct version), all agree that it started in Philadelphia or the it’s suburbs.

(1) The most widely accepted story centers on an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I (1914-1918). The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions, and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches, but under a different spelling.

(2) Another version on this story says that workers at Hog Island did bring this type of sandwich for lunch, but it was never called a Hoagie. The story goes, that one day an Irish worker, who brought the same American cheese sandwich everyday, looked enviously at his co-workers’ lunches and said “If your wife will make me one of those things, I’ll buy it from you.” The man went home and said to his wife “Tomorrow, make two sandwiches, one for me and one for Hogan,” his co-worker’s name. So everyone started calling the sandwich “hogans,” which eventually was shortened to Hoagie.

(3) In 1925, Augustine DiCostanza and his wife, Catherine, opened their grocery store called “A. DiCostanza’s Grocery Store” in Chester, Pennsylvania. According to the family lore, the grocery store stayed open well past midnight to accommodate the late-night gamblers who played card games at the Palermo’s Bar nearby. According to Augie DiCostanza, granddaughter of Augustine and Catherine:

“One summer afternoon back in 1925, one of the men who cut the game decided to take a break and he walked into the store to get a pack of cigarettes. Mom was cooking in the back kitchen and the aroma penetrated throughout the store. The aroma apparently whet the man’s appetite and he asked Mom if she would make him a sandwich. “OK, pick out what kind of lunchmeat you want,” she said. He looked into the case and with an Italian hand waving gesture said: “Put everything you have in the case on it.” Mom took a long loaf of Vienna bread, sliced it lengthwise and proceeded to put on all of the lunchmeat. . . . “What are you cooking that smells so good?” the hungry gambler asked. “I’m frying sweet and hot peppers,” she replied and without asking she put a few pieces of the pepper on the sandwich. He left and an hour later the place was filled with hungry gamblers asking for a sandwich. Mom sold out of everything that night. It was the beginning of a new creation, soon to become know as the Hoagie.”

(4) During the Depression (1929-1939), out-of-work Philadelphian, Al DePalma, went to Hog Island near the naval shipyards to find work. When he saw the workers on lunch break eating their giant sandwiches, his first thought was, “Those fellas look like a bunch of hogs.” Instead of applying for a job at the shipyard, he decided to open a luncheonette that served big sandwiches. He listed them on the menu as “Hoggies” named for the workers that he thought looked like a bunch of hogs eating during their lunch break.

During the late 1930s, DePalma joined forces with Buccelli’s Bakery and developed the perfect Hoagie roll (an eight-inch roll that became the standard for the modern-day Hoagie). During the 1940s, he turned the back room of his restaurant into a Hoagie factory to supply sandwiches to workers at the shipyard who were building ships for the war. DePalma became know as “The King of Hoggies.” At some point after World War II, the “hoggie” became the “hoagie.” It is said that because his customers kept calling them hoagies, he changed the name.

Italian Sandwiches:

In a world of Hoagies, Heroes, Grinders and Submarines, Portland, Maine is known as the birthplace of the Italian sandwich. It is considered Maine’s signature sandwich. Simply known as “Italians” to the locals.

During the beginning of the 20th century, Italian nationals were emigrating to New England in large numbers. They were employed to lay paving stones on streets, in order to extend railway lines, and work as longshoremen on the waterfront. Giovanni Amato, an Italian immigrant, started selling fresh baked rolls from a pushcart to his fellow countrymen working on the docks of Portland, Maine. At the workers’ request, Giovanni added a little meat, cheese, and fresh vegetables, and the “Italian Sandwich” was born. According to historians, nobody knows the precise date of the first Italian Sandwich, but Amato began selling his sandwiches by 1903. By the 1920s, Amato had opened a sandwich shop on India Street. By the 1950s, people were lining up outside the shop to get their Italians, on Sundays, Amato’s could easily sell 5,000 sandwiches to hungry patrons.

Others may lay claim to inventing the Italian Sandwich, and there are now dozens of imitators selling them. Today, almost every corner grocery store in Southern Maine makes their own version of this regional delight. According to most Italian Sandwich aficionados, the best Italian’s in Maine are ALWAYS made in little Mom and Pop grocery stores. The size of the sandwich making area was relative to the rest of the store and was a very good indication of the quality of product.

The present day sandwich does not include anything remotely Italian. Unlike most sandwiches, the Italian doesn’t have lettuce. Neither does it have mayo or mustard. Instead, it is topped with salt and pepper, and a squirt of oil. The freshly baked buns are soft, not crunchy (the sour pickles and soft rolls are what makes the Italian Sandwich unique), and filled with veggies aplenty. The meat is ham or salami (boiled ham was introduced somewhere in the 1960’s and is as popular today as the original with salami), and American cheese. The sandwich is also a bit messy. The oil on the traditional Italian makes the sandwich a challenge to eat.

Roger Kirk, a former resident of Portland, Maine, who currently resides in Fremont, NH sent me information on the Italian Sandwich to include in this history. According to Roger:

The sandwich is made with a one-foot-long soft roll (not the hard sub roll), sliced 2/3 of the way through lengthwise (like a hot dog roll) and pulled open for ingredient insertion. Wrapped in white waxed paper, the locals unwrap one end and eat directly from the wrap. As it is made today, it has:

American cheese slices
Boiled ham slices (originally was salami) Onions (chopped)
Tomato Green pepper
Sour pickles (hand-sliced long and thin)
Black or Greek olive halves (typically 4 per sandwich)
Oil (mixed olive and vegetable oils)

Po’ Boy (Poor-Boy) Sandwich:

Photo from Po’ Boys Creole Cafe in Gainsville, Fl.

Also know as Oyster Loaves. Po’ Boy is the generic name for the standard New Orleans sandwich made with French bread. They are considered a New Orleans institution. Also called poor boy.

Always made with French bread, Po’ boys can be filled with fried oysters, shrimp, fish, soft-shelled crabs, crawfish, roast beef and gravy, roast pork, meatballs, smoked sausage and more. They are served either “dressed” with a full range of condiments (usually mayonnaise, lettuce, and tomatoes) or “undressed” (plain). This sandwich is purely American in its variety of sauces and condiments. It is uniquely New Orleans because the oysters are local, as is the crisp and airy bread.

Oyster Loaf – A predecessor was the Peacemaker Sandwich (La Mediatrice). It was a loaf of French bread, split and buttered and filled with fried oysters. The poetic name derives from the fact that 19th-century husbands, coming in late from a carouse or spree, would carry one home to cushion a possible rough reception from the lady of the house.

1838 – The first recorded American recipe for Oyster Loaves was in Mrs. Mary Randolph’s cookbook called The Virginia Housewife or Methodical Cook. This cookbook is considered the first truly American cookbook and the first regional American cookbook:

To Make Oyster Loaves – Take little round loaves, cut off the top, scrape out all the crumbs, then out the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish.

– The Picayune’s Creole Cook Book, 2nd edition, by the Picayune newspaper, also contained a recipe for Oyster Loaf:

Oyster Loaf – La Mediatrice

Delicate French Loaves of Bread
2 Dozen Oyster to a Loaf
1 Tablespoon of Melted Butter

This is called the “famous peacemaker” in New Orleans. Every husband who is detained down town, laughingly carried home an oyster loaf, or Mediatrice, to make “peace” with his anxiously waiting wife. Right justly is the Oyster Loaf called the “Peace-maker,” for, well made, it is enough to bring the smiles to the face of the most disheartened wife.

Take delicate French loaves of bread and cup off, lengthwise, the upper portion. Dip the crumbs out of the center of eaah piece, leaving the sides and bottom like a square box. Brush each corner of the box and the bottom with melted butter, and place in a quick oven to brown. Fill with broiled or creamed oysters. Cover with each other and serve.

– According to New Orleans’ historians, the Po’ Boy sandwich was invented by Clovis and Benjamin Martin, brothers and former streetcar drivers, in 1929 at their Martin Brothers Coffee Stand and Restaurant on St. Claude Avenue in the French Market.

It is said that this sandwich extravaganza began during a local transit worker’s strike. The streetcar motormen and conductors strike begin on July 1,1929. Transit strikes throughout the nation provoked emotional displays of public support, and this 1929 strike ranks among the nation’ most violent. Eighteen hundred trolley men struck in New Orleans as a result of a union contract dispute. During the strike/riot, two strikers were killed, five trolleys were burned to the trucks, a car barn was dynamited, trackage was destroyed, and switches were cemented.

The two brothers, Clovis and Benjamin Martin, took pity on those “poor boys” and began offering sandwiches made from leftovers to any workers who came to their restaurant’s back door at the end of the day. For five cents, a striker could buy a sandwich filled with gravy and trimmings (end pieces from beef roasts) or gravy and sliced potatoes.

According to the Metropolitan News-Enterprise article by Roger M. Grace called Oysters Stuffed in Toast: Po’ Boy, Peacemaker, Oyster Loaf:

“Michael Mizell-Nelson, an assistant professor of English at Delgado Community College has studied the 1929 streetcar strike extensively. His documentary, ‘Streetcar Stories,’ includes a portion on the po-boy’s origins.

“The strike was particularly bitter, and Mizell-Nelson has a copy of a letter that Martins wrote professing their allegiance to their former colleagues. In a letter addressed to ‘the striking carmen, Division 194,’ the brothers wrote, ‘We are with you till h–l freezes and when it does, we will furnish blankets to keep you warm.’

“They provide free sandwiches to the carmen for the duration of the strike. whenever a strikers would come by, one of the brothers would announce the arrival of another ‘poor boy,’ hence the sandwich’s name.”

New Orleans Po-Boy Preservation Festival’s web site has a photo of the original letter sent by the Martin brothers:

Soon the sandwich, which quickly became known as the po’ boy, was being filled with seafood, most notably fried oysters and fried shrimp. In those distant days, shellfish was abundant and cheap. The affluent joined the crowd because, at lunch or snack time, a po’ boy filled with oysters was quicker to consume and easier to digest than one filled with roast beef.

2007 – The first annual New Orleans Preservation Po-Boy Fest was held in New Orleans on Sunday, November 18th. According to the promoters, “After almost eight decades of being taken for granted and having its history misrepresented, the poor boy sandwich takes center stage.” Descendants of poor boy originators Clovis and Bennie Martin were in attendance to discuss their family history, copies of old menus, photographs, and other memorabilia were on display.

Submarine Sandwich:

Photo from WAMU 88.5 FM.

Subway SandwichIt is a king-sized sandwich on an Italian loaf of bread approximately 12 inches long an 3 inches wide, filled with boiled ham, hard salami, cheeses, lettuce, tomatoes, onions, and sometimes flavored with garlic and oregano. It is thought that the original concept of these sandwiches came from the Italians who immigrated to New York in the late 1800s and brought with them their favorite Italian Sandwich recipes.

1910 – The family of Dominic Conti (1874-1954) claims he was the first to use the name, submarine sandwich. Angela Zuccaro, granddaughter of Dominic, related the following information:

“My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti’s Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer was cheese (this was so the bread wouldn’t get soggy).

My mother often told me about how my grandfather came to name his sandwich the Submarine. She remembered the incident very well, as she was 16 years old at the time. She related that when grandfather went to see the Holland I* in 1927, the raised submarine hull that was put on display in Westside Park, he said, “It looks like the sandwich I sell at my store.” From that day on, he called his sandwich the “submarine.” People came from miles around to buy one of my Grandfather’s subs.”

* In 1927, the first experimental 14-foot submarine, called Holland I, was recovered and salvaged from the Passaic River. The Holland I was built in 1878 by John Holland (1841-1914). The submarine hull was scuttled in 1878 in the Upper Passaic River after an exhaustive series of test and everything of value was removed. Holland figured that it was cheaper to start afresh rather than take her out of the water and put her in storage. The hull is currently on display at the Paterson Museum in Paterson, New Jersey.

1926 – Many historians claim the first submarine sandwich was served in New London, Connecticut in 1926. During World War II, when soldiers from the nearby submarine base in Groton, ate them by the thousands.

Best sandwich recipes

A classic coronation sarnie taken up a notch. Spices, garlic and ginger bump up the flavour, along with tangy pickled onions and crunchy poppadoms.

Marmite-glazed steak sandwich

Rump steak, brushed in Marmite and layered with chutney, rocket and dolcelatte, makes for a seriously indulgent savoury lunchtime treat.

Istanbul’s mackerel sandwiches (balik ekmek)

Yasmin Khan’s balik ekmek , a street-food staple popular in Istanbul, is a colourful medley of fried mackerel, salad and a pomegranate molasses dressing inside a ciabatta roll.

Egg mayo sandwich

Check out this incredible supercharged egg mayo sarnie. Egg sandwiches can be a bit one dimensional but this turns up the volume in every way with pickly, salty, crunchy hits in every bite.

Steak and buttered onion sandwich

Our classic steak sandwich is really easy to prepare and dressed with fresh rocket leaves, buttery onions and a good dash of Worcestershire sauce for extra flavour. Serve with some chips and tuck in!

Ultimate deli sandwich

Try all of the good stuff in the deli section stuffed between springy focaccia slices.

Posh fish finger sandwiches

Nothing beats a fish finger sandwich. We’ve added homemade tartare sauce, brioche buns and peppery rocket to posh this version up.

Scampi po’ boy

This sarnie hails from Louisiana, which is famous for deep-frying its plentiful seafood and stuffing it in baguettes with loads of hot sauce.

Crab and avocado rolls

A quicker, more economical version of a classic lobster roll. The avocado makes the filling go further… clever, right?

Brisket sandwiches with beer onions and blue cheese

Get your friends over and slow cook this beef brisket for a simple yet hearty way to feed a crowd. Serve with sweet onions and creamy blue cheese for a next-level sandwich filling.

Crayfish rolls

These rolls use a mash-up of a classic Marie Rose cocktail sauce and a spicy southern American remoulade dressing. Use small, sweet prawns if you can’t get crayfish.

Celeriac katsu sando

Take your sandwiches up a notch with our impressive and crunchy celeriac katsu sando. This moreish Japanese sandwich may take a bit of effort but it’s well worth the wait, plus it’s veggie too.

Chip-shop bap

Check out our crispy fish burger with vibrant mint mushy peas and homemade tartare sauce. This flaky fish bap may take a little effort but it’s ready in just 30 minutes.

The ultimate BLAT sandwich

Upgrade your classic BLT to our ultimate bacon, lettuce and tomato sandwich with avocado. Make this easy sandwich recipe for a quick midweek lunch for two.

Onigirazu (sushi sandwich)

Switch up your usual sarnie for our sushi sandwich with soft sashimi tuna, pickled fiery ginger and crunchy veg. Plus, this easy Japanese onigirazu recipe is low in calories too.

Avocado hummus, falafel and broad bean baguettes

These vegan baguettes are packed with creamy hummus, vibrant broad beans and flavoursome falafel, a perfect lunchtime meal.

Portuguese prego sandwich with green piri-piri

Check out our vibrant and punchy Portuguese prego recipe. This simple steak sandwich recipe is served all over Portugal – the green piri-piri, although not traditional, gives a massive flavour boost.

Olive fried chicken sandwich

Check out this epic buttermilk fried chicken recipe. Our own olive fried chicken sandwich takes a fast-food favourite up a notch with the addition of a spicy, salty, sweet glaze.

Short rib sandwich

Packed with meltingly tender short ribs and creamy blue cheese this epic crispy baguette sandwich takes lunch to a whole new level. This makes four quite hefty sandwiches so you could split one and share with fries if you like or, if you are having a party, cut into smaller bite-sized sections.

The Cubano sandwich

This is an iconic food-truck sandwich in the US using Cuban mojo pork. It take a while to make but it’s a great casual entertaining idea.

Indian fish kofta sandwich

Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down.

Smoked mackerel open sandwich

Open sandwich style, just like the Scandis! Our recipe for smoked mackerel on rye with horseradish cream and pickled radish makes for a great lunch or lighter dinner for one. The horseradish gives it a punchy kick.

Katsu sando

This is a proper indulgent sandwich! Tonkatsu is a Japanese dish of breaded, fried pork served with cabbage and dark, sweet tonkatsu sauce. It also appears in sandwich form as the katsu sando, which is a popular grab-and-go lunch for busy workers. We have plenty more Japanese recipe ideas here.

Quick and easy halloumi, harissa and honey toastie

Check out Sabrina Ghayour’s take on everybody’s favourite, the classic cheese toastie. Filled with salty halloumi, rose harissa and honey for a touch of sweetness, this toastie is too delicious for words. It’s meat-free too, so your veggie friends don’t have to miss out.

Mushroom ciabatta sandwich

What did we do to deserve such an epic sandwich? Garlicy mushrooms, fresh green pesto, Taleggio cheese and roasted red peppers make for a delicious filling. Use brie if you want a veggie sandwich – taleggio is made with animal rennet.

Eggs Benedict baguette

We’ve taken a classic brunch recipe and made it even better with this recipe for eggs benedict baguette. It’s also a great, easy way of making hollandaise.

Fried shrimp po’ boy sandwich

The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters and soft-shelled crab. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce. If you want to fill your deep-fried craving then try one of our deep-fried recipes.

French dip sandwich

This is a meat-and-bread lover’s dream. A soft bun stuffed with slow-roast beef comes with its very own bowl of hot gravy for dunking. Yes, DUNKING your sandwich in gravy is a thing!

Grilled reuben sandwich

This our ultimate version of a New York favourite. In just 10 minutes you can be enjoying that salty beef, tangy sauerkraut and melting cheese – perfect for an indulgent supper for one.

Bulgogi cheese steak

Philly cheese steak + bulgogi is a marriage made in heaven sometimes known as a koagie. This indulgent sandwich is super easy to make. This is one of our favourite Korean recipes, but there are more here.

Turkey meatball subs with quick wedges

Fill bread rolls with meatballs for a speedy midweek meal. This easy sub recipe, made healthy with turkey mince is served with quick sweet potato wedges.

Open steak sandwich with balsamic shallots

A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. Creamed horseradish adds a punch for a flavour-packed snack or starter.

The fool’s gold sandwich

Legend goes that Elvis once chartered a plane from Memphis to Denver to eat one of these at the Colorado Mine Company restaurant. It’s an American classic that sounds so wrong but tastes so right

Watch the video: Σάντουιτς με μπριζολάκια και μαλακό τυρί μαστέλο - Πας μαγειρεύοντας (June 2022).


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