The Sandwich Cookbook w. Potato Chip Burgers, the Longboy Hero, Triple Decker Club & more -- Vintage Cookbook TBT

Vintage Cookbook: The Sandwich Cookbook, Frederick E, Kahn, M.D.

Publication Details: Nautilus Communications, 1984

Who doesn't like a good sandwich?

The Sandwich Cookbook published in 1984 sought to show just how many variations of this standard fare are possible beyond ham and cheese with mayo. Written by a doctor the book is apparently part of the "Preparing Food the Healthy Way" series, though there is nothing particularly "healthy" about the recipes.

The book opens with an introduction to the history of the modern sandwich and then offers fifteen sections of different sandwich types from egg or cheese sandwiches, to burgers and franks, to an entire section devoted to (largely awful) peanut butter sandwiches.

It deserves high marks for imagination and variety, though not always for good taste. Amidst classics and some (with a little tweaking) very good ideas are some that are most definitely not. Almost all of the "frank" recipes are dreadful (as often seems to be the case in North American cookbooks of the era) while the constant calls to use American processed cheese are best ignored. Use real cheese, please.

Still, it is a lot of fun. I have included a "Longboy" Hero sandwich recipe (it is not really a Hero sandwich, but I can't leave out a recipe that calls for smoked tongue and Muenster cheese among other things) but have omitted the recipe for a "traditional" Hero as it is not traditional at all and has motivated me to do a write-up on making a Hero in the near future.

Meanwhile, the "Fancy Canadian Bacon" sandwich recipe...well, you will draw your own conclusions as to its merits I am sure. 

(Click on scans to enlarge)

Please note: Health Canada advises the use of pasteurized eggs in recipes calling for raw egg yolks. This is to avoid the possibility of salmonella poisoning.

Olive Tapenade Spread with an Italian-Style Sandwich

Today we are going to take a look at how to make a homemade olive tapenade spread that can be used a number of ways (tossed in pasta like pesto is one example, though it is especially good in cold pasta) but that is truly wonderful when used in Italian-style sandwiches.

It is salty and full of bold flavours that work so very well with meats like proscuitto or mortadella.

To make the tapenade you need the following:

Ingredients

1 cup of kalamata olives, pitted
3 tablespoon capers
3 anchovy filets
3 cloves of garlic
2 sprigs of fresh parsley
2 pinches of red pepper flakes
a couple of squirts of lemon juice
extra virgin olive oil (you really do want to use as good an olive oil as you can for this)

Take all of the ingredients other than the olive oil and put them in a blender or food processor. Pulse them until they begin to be finely chopped and then add olive oil to achieve a liquid consistency in the spread that you like. I don't like mine too oily so usually add only a couple of tablespoons, but you will find your happy level with a little practice!

Now, as I said, this can be used in a number of ways, but is perfect on an Italian-style sandwich. To make this first you want some very fresh baguette style bread. If you can get the half-loaves that are "submarine sandwich" sized that is ideal.

My favourite Italian sandwich starts by cutting the loaf down the middle length wise into two halves and then spreading a healthy layer of the tapenade across one of these halves.

Then place a layer (or two!) each of spicy sopressata style salami, proscuitto and spicy or mild mortadella.

Top this with a layer of provolone cheese and then other toppings you like. Tomatoes. romaine lettuce and thinly sliced onions are good ones. Some like to drizzle a little Italian dressing on to it but I like to add a layer of Italian-style marinated hot peppers in olive oil. Experiment!

This is ideal backyard or patio food perfect with late nights, parties, friends, beers or a nice red wine.

Enjoy.

See also: The Ninkasi: The Ultimate Game/Party Day Submarine Sandwich

See also: The Reuben Inferno Sandwich -- A new take on a classic

The Ninkasi: The Ultimate Game/Party Day Submarine Sandwich

Today, in honour of the most over-hyped sports event on Earth coming this Sunday, I am sharing my ultimate game or party day submarine sandwich recipe. I like to make a couple (or more) of these for an event.  I have named it after Ninkasi, the Sumerian Goddess of Beer, whose great gift to us mere mortals I like to sample daily.

First, take a baguette and cut it in half length wise down the middle.

Put down a layer of thin sliced old cheddar cheese. Top with a layer of Black Forest Ham, then hot soppressata style salami, then sliced smoked turkey breast. Repeat this so that there are two layers of each!

Finally, top with sliced red onion and thick cut tomato. 

On the other half place one layer of sliced banana peppers, a layer of pickled jalapenos and drizzle zesty Italian style dressing all over this. 

Combine the two halves into one gigantic, delicious, majestic sub! The sub can be divided into several individual portions.

Terrific with ice cold beer and friends.

Enjoy!