FReeper Canteen ~ Your Favorite Sandwich ~ October 9, 2007

Serving The Best Troops In The World | The Canteen Crew

[laurenmarlowe]

 

 

 

The FReeper Canteen Presents ~Your Favorite Sandwich~
Welcome to the FReeper Canteen! It's great to have you with all of us!! Thank you to all of our Troops, Veterans, and their families for allowing us to entertain you!

 

 

Main Topic:

What is your favorite Sandwich? 

The first form of sandwich is attributed to the ancient sage Hillel, who is said to have put meat from the Paschal lamb and bitter herbs inside matzo (or flat, unleavened bread) during Passover.

The modern sandwich is named after the 4th Earl of Sandwich, although the exact circumstances of the invention of the sandwich are still the subject of debate.

In the Mediterranean and Europe, meals comprising meat, cheese, and condiments sandwiched between bread or pastry existed well before the appearance of the word 'sandwich'.

The first written usage of the word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a 'Sandwich'. It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. 

It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands. An alternative theory suggests he may have spent long hours at his desk working and therefore wanted a sandwich, also to eat with his bare hands.

Philadelphian Pasquale 'Pat' Olivieri is often credited with inventing the Philadelphia cheesesteak along with his brother, Harry Olivieri, by serving chopped-up steak on hoagie rolls in the early 1930s. They began selling the concoctions at their hot dog stand near south Philadelphia's Italian Market. They became so popular he opened up his own cheesesteak restaurant in 1930. This restaurant still operates today as Pat's King of Steaks.

The muffuletta sandwich originated in 1906 at Central Grocery, which was operated by Salvatore Lupo, a Sicilian immigrant. The sandwich is popular with city natives and visitors, and has been described as "one of the great sandwiches of the world." Central Grocery still serves the sandwich using the original recipe. Other variations are served throughout the city. The locals have differing opinions on which shop serves the best muffuletta.

A typical muffuletta consists of one muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone.

The olive salad is considered the heart of the sandwich, and consists primarily of olives, along with celery, cauliflower, and carrot. The ingredients are combined, seasonings are added, covered in olive oil and allowed to combine for at least 24 hours.

The origins of the Reuben are disputed. One account holds that Reuben Kulakofsky (sometimes spelled Reubin, whose last name is sometimes shortened to Kay), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from 1920-1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu.

Descendants of Arnold Reuben, owner of the now defunct Reuben Restaurant on 58th Street in New York City, also claim the invention. They maintain that Reuben created the sandwich in 1914 to serve to Annette Seelos. Supporters of this version of the invention claim that Seelos was at that time starring in a silent film opposite Charlie Chaplin. This is suspect as documentation of Seelos's performance in a 1914 Chaplin film has not been found.

The Reuben Kulakofsky version of the invention appears more widely accepted. The oldest known Reuben artifact is a menu from the Cornhusker Hotel in Lincoln, Nebraska, from 1937. Also, in an article published in the Omaha Evening World-Herald in 1965, Ed Schimmel (son of Charles Schimmel, Blackstone Hotel owner) claims to have visited the Manhattan Reuben Restaurant where he ordered a Reuben only to discover that "they had never heard of it."

An original Reuben (1934) can still be ordered at the Dundee Dell restaurant in Omaha, Nebraska. The restaurant, located in the Dundee neighborhood, also claims to be the inventor of the Reuben. Their Reuben is made with dark rye bread, thousand island dressing, sauerkraut, Swiss cheese, and corned beef, and is grilled.

 

The term Submarine Sandwich is believed to have originated in a restaurant in Scollay Square in Boston, Massachusetts at the beginning of World War II. The sandwich was created to entice the large numbers of navy servicemen stationed at the Charlestown Navy Yard. The bread was a smaller specially baked baguette intended to be similar to the hull of the submarines it was named after.

One legend credits Paul D'Amico of Wakefield, Massachusetts of coining the term in 1928 while working in the Canto family's grocery store. The Canto's grocery store, with D'Amico as a partner, switched over completely to a "sub shop" named "Toody's" in 1945 and is the oldest and longest continually operating submarine sandwich shop in the United States. Paul D'Amico still lives around the corner from Toody's today (Toody's closed but has now reopened down the street from its original location).

Another legend suggests the submarine sandwich was brought to the U.S. by Dominic Conte, an Italian immigrant who came to New York in the early 1900s. He named the sandwich after a submarine hull he had seen on display. During World War II, the sandwiches were served by the thousands to soldiers at the submarine base in Groton, Connecticut which cemented the legend that the sandwiches originated in Groton.
 

A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It consists of seafood, usually fried, served on a baguette.

A key thing that differentiates po' boys from subs, gyros, and grinders is the bread. Louisiana French bread is different from the traditional baguette, in that it is much denser and more chewy. This is generally attributed to the high ambient humidity causing the yeast to be more active. It also differs from the bread usually used for sub-style sandwiches in the rest of the country, which has a soft exterior. The crust of Louisiana French bread is very crispy--so much so that it is difficult to eat without leaving crumbs. But the interior is very light and airy, often less dense than regular bread.

The traditional versions are served hot and include fried shrimp, and oysters. Crawfish, trout, soft shell crab, or catfish are other variations served.

"Darlin', you want dat dressed, or what?" is still a question you can hear from a New Orleans waitress or counterperson. A "dressed" po' boy has lettuce, tomato and pickles, mayonnaise and onion optional.

Come tell us about your favorite Sandwich!!

FR CANTEEN MISSION STATEMENT~Showing support and boosting the morale of our military and our allies military and the family members of the above. Honoring those who have served before. 

Please remember: The Canteen is a place to honor and entertain our troops. The Canteen is family friendly. Let's have fun!

We pray for your continued strength, to be strong in the face of adversity.

We pray for your safety, that you will return to your families and friends soon.

We pray that your hope, courage, and dignity remain unbroken, so that you may show others the way.

God Bless You All ~ Today, Tomorrow and Always

 

 

[Kathy in Alaska]

And the bronze goes to....tt!!

[who_would_fardels_bear]

Pro: Hot Pastrami on Rye.

Con: Any sandwich with turkey in it.

Is it just me or is turkey a basic component in more and more sandwiches?

I went to an Italian Deli and most of the sandwiches had turkey in them.

Our company cafeteria serves a sandwich they call the "Classic Submarine" which has turkey in it.

Since when does a "classic" sandwich contain turkey?

Back in the good ole' days the only time we had turkey in our sandwiches was the day after Thanksgiving.

I guess I'm going to have to learn to wash down processed turkey roll & sprout sandwiches on low carb bread and a side of hummus with vitamin water.

[DCPatriot]

Boy...those look sensational!

My favorite: Hot brisket with sweet munchie cheese, coleslaw, Russian dressing on pumpernikel bread. Add mustard.

[tongue-tied]

(British accent)
'Ello Luv!

[SandRat]

Photo and recipe courtesy of the Camberley Brown Hotel in Louisville, Kentucky.

Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.

Learn about the History of the Hot Brown Sandwich by Linda Stradley.

Check out Linda's Sandwich Recipes.

---

Hot Brown Sandwich

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp

In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.

In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.

For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.

Makes 4 servings of two open-faced sandwiches each.

 

[Tanniker Smith]

I'd say turkey is just more popular and it's a little healthier than ham and salami. Me? I like the Heart Attack foods and have since before I had to start worrying about such things.

Other good sandwiches, depending on where you go:
Reuben
Chinese Roast Pork (it's hot)
Corned Beef, piled high, particularly around mid-March.

[Kathy in Alaska]

Good evening, puppypusher...((HUGS))...we had a dusting of snow Sunday. Gone now, but the temps are expected to stay under 40 degrees all week.

[luvie]

HAPPY BIRTHDAY PIPER!
WE LOVE YOU, PRINCESS!!!

[luvie]

‘Ow H’elegant! :D

(Cockney accent)

[Randy Larsen]

My god LM, Here in Auburn Ca. is a small deli called “The Beach Hut”, very hard to get into...but more than worth the effort.

They serve a sammy called the “Surfin’ Bird”...fresh baked roll, sliced turkey(an inch thick), avocado, bacon, lettuce...smoothered in cream cheese and mustard. topped off with pickles, pepperoncinis and red onions.

It’s so big, that I can’t get a good bite of it!

[The Mayor]

October 9, 2007

Storytime

ODB RADIO: Listen Now | Download

READ: Joshua 2:1-14

The Lord your God, He is God in heaven above and on earth beneath. —Joshua 2:11

Did you ever wonder why Rahab, the prostitute who lived in the pagan city of Jericho, opened her home to the Israelite spies? And what gave her the courage to name the God of Israel as her own?

This unlikeliest of conversions was prompted by the stories she had heard about the reality and power of God. Though thoroughly steeped in paganism and immorality, her heart was drawn to God. As she told the spies, "We have heard how the Lord dried up the water of the Red Sea for you when you came out of Egypt, and what you did to the two kings of the Amorites" (Josh. 2:10).

Under normal circumstances, the highly fortified city of Jericho would have been virtually unconquerable. Yet it became vulnerable because of the compelling stories of God’s power. Long before God’s people arrived, the self-sufficient pride of this hostile culture dissolved in fear when faced with those who belonged to the God they had heard so much about (v.11). And within the walls, one pagan heart turned to receive the God of Israel and played a strategic role in Israel’s stunning victory.

Let’s boldly tell the stories of God’s greatness. You never know whose heart may be ready to respond!

Christ is coming, over the world victorious—
Power and glory unto the Lord belong:
Praise Him! Praise Him! Tell of His excellent greatness!
Praise Him! Praise Him! Ever in joyful song.  —Crosby

Don’t be shy; tell the stories of God’s greatness.

Bible in One Year:   Isaiah 32-33; Colossians 1

[laurenmarlowe]

Good evening to you Salvation, thank you for stopping in!

Great choices!

[laurenmarlowe]

Evening yorkie! YUM!

[yarddog]

When we lived in Tulsa there was a place called “Little Lanny’s Subs” I used to get the roast beef sub and it was so good it still makes my mouth water.

Probably not very good for you as I recall it was more than a little greasy, although it may have been the Italian style dressing instead of real grease.

They didn’t have microwaves back then, but they steamed them in a steamer which made them hot and soft.

I also like a Reuben.

[Kathy in Alaska]

Good evening, rottndog....ham and cheese, no onion, thank you. And absolutely NO HORSERADISH! You may have my share. d:o)

[laurenmarlowe]

WOW Sand, that sounds wonderful!

Hot Brown Sandwich

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp

In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.

In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.

For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.

Makes 4 servings of two open-faced sandwiches each.

[Randy Larsen]

If you’ve never had the proceedure before, don’t believe them when they say “It’s a breeze”...It’s something you’re gonna tell your grandbabies about!

[tongue-tied]

The sun's up and warming has begun - 41 sounds about right - except for the showers. GRRRR

Our neighbors (who we're borrowing wireless from) apparently have a bad water heater so are using our showers. That just makes too many people using them at once, so I waited too long and got a cold shower.

Off to really, really start my day now. (Unless I see someone else I haven't replied to yet and the LAN is still up...)

[TASMANIANRED]

I think I dream about them...Don’t let myself splurge that often.

[Grizzled Bear]

Does a Bacon Cheese Burger count as a Sandwich?