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

 

 

[TASMANIANRED]

You guys still in the Dog Days...

[laurenmarlowe]

Evening Connie! *HUGS*

[Irene Adler]

Applebee’s has an especially good toasted one, right now. It’s called “Tuscan” something or other and is on crusty artisan bread with chicken breast, one slice of nice ham, a piece of bacon, swiss cheese (melted), sauteed red onion, mayonnaise, and cranberry chutney. It’s really good, and I recommend it.

[TASMANIANRED]

Have a really good day.

Thanks so much for visiting with us today.

[laurenmarlowe]

Happy Birthday Piper!!

[Kathy in Alaska]

Good evening, Mooch....some of these sandwiches look so good. How's this?

[TASMANIANRED]

Heart attack on a plate....Really good one is loaded with cheese.

[AZamericonnie]

Oh Sandy....I have always wanted to try a hot brown sammich.

I’m gonna print off this recipe!

[txhurl]

I just made a big batch of Hummus the other day. Here's the way how you do it:

Find your blender. In it put two huge cloves of garlic, a whole squeezed lemon's worth of juice plus 1/2 that lemon's hide, thinly pared off, no pith, 1/4 c. olive oil and say a tbsp. paprika.

Before you got started on that you put two cans of garbanzo beans and some tahini (sesame seed paste) in the freezer.

Use a big ziploc freezer bag and dump one can drained garbanzos in it, seal, and beat the beans to mush with something heavy to save your blender's motor the work. I've killed a couple blenders making hummus.

Dump say 1/2 cup tahini in the blender, then the smashed first can of garbanzos, frappe on low, pushing down the humus so it blends up. Once you like the texture, dump into a chilled bowl.

Now take the other can of garbanzos you smashed in the ziploc, add another 1/4 cup olive oil to the blender, then in with the garbanzos, blend the same way. Scrape this into the bowl containing the first pass, stir to blend.

Freeze until cold. Indent a swirl like an electric-stove element, squeeze over more lemon juice and olive oil, sprinkle with paprika. Eat stuffed inside pitas doused in water, cut in half and baked until hot.

It's a medicinal bean dip: the garlic and lemon juice fight microbes, and tons of fiber.

[Kathy in Alaska]

Welcome to the Canteen, wastedyears....I sure do hope Subway counts.

[yorkie]

Oh, Lauren, that looks YUMMY! Thank you!

(Would you mind faxing it to me? My fax # is 1-928-867-5309 - lol!) ;-)

[laurenmarlowe]

LOL!

Here is the Canteen you can have your Pastrami on Rye with no worries.

You’re right, turkey sandwiches were made from leftover Thanksgiving turkey!

[AZamericonnie]

Have a great day TT!

I might just trade a wireless connection for a cold shower! lol

Oh....wait....I see the temp is only 41 degrees! Brrrrr! *Hugs*

[Caramelgal]

First choice - the day after (or very late night) after Thanksgiving leftover turkey sandwich! This is what I really look forward to on Thanksgiving: two slices of a hearty white bread with on one side, some butter, mayo and Swiss cheese and lots of salt and pepper and on the other side a slab of canned jellied cranberry sauce with some slightly warmed leftover spicy sausage stuffing with lots of cold slicked turkey breast in between.
.
Second choice - A BLT with in peak season, freshly picked, very red and ripe and thickly sliced beefsteak tomatoes, freshly fried and crispy but not burned prime center cut bacon and a single slice of thinly sliced cheddar cheese sandwiched between two slices of very lightly toasted, freshly baked thick sliced sour dough bread with some fresh green leaf lettuce and a modest but generous helping of real butter on one side with and Miracle Whip on the other and plenty of pepper, freshly ground black pepper corns and with special emphasis on the salt, freshly ground sea salt.

[Kathy in Alaska]

Every time I reset my pinger, it goes TU...*sigh* But steadily onward!

[laurenmarlowe]

Good evening DCPatriot, thanks for stopping in!

Your favorite sandwich sound really good! YUM!

[laurenmarlowe]

Good evening DCPatriot, thanks for stopping in!

Your favorite sandwich sound really good! YUM!

[AZamericonnie]

Love hummus....another recipe I’ve gotta print. Thanks!

[who_would_fardels_bear]

Chick peas? Yeech!
Mushed chick peas? Double-Yeech!

[laurenmarlowe]

Ya mean this place?