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

 

 

[DieHard the Hunter]

Great thread, Lauren!

I have dreamed about a “White Spot” Legendary Bigger Burger with mushrooms and extra dill pickles ever since emigrating so many years ago. Available only in British Columbia. Often tried to duplicate it in NZ, came close but not quite.

OK if a burger isn’t technically a fair samwich, then there’s nothing wrong with an egg salad samwich with mustard and mayo and chopped dill pickle and plenty of ground black peppper, stacked thick on a split crusty Kaiser Roll with sprouts, a thin slice of tomato and dill pickle slices on the side.

Or a plain tuna salad samwich is nice, too: chewy white bread, mayo, tuna, chives.

Nothing beats a Dagwood samwich (hmmmm... wonder what I got in the fridge tonite?)

Crikey, I’m hungry now...

[Kathy in Alaska]

Good morning fellow cubevillians!

[E.G.C.]

((HUGS))Good morning, Kathy. How's it going?

A very pleasant good morning to everyone at the Canteen and to all our military at home and abroad. Thanks for your service to our country.

HAPPY BIRTHDAY, PIPER!!!!!!!

[E.G.C.]

BTTT

[E.G.C.]

BTTT

[Kathy in Alaska]

God bless and keep safe our troops worldwide.

Good night.

Statler Brothers ~ How Great Thou Art

[Kathy in Alaska]

Good morning and good night, E...((HUGS))...have a good Tuesday.

[beachn4fun]

Good morning, Everyone. Good morning to our

Military, our Allies, and their families. THANK YOU for all you do.

Oops! That's right, it's not Monday. I missed Monday. It's Tuesday,

Thank you, Lauren, for preparing the Canteen for today’s activities. Geez, I don't know what my favorite sandwich is. It varies depending on my mood. And, where I get the sandwich.

DC Metroland weather report ~ Today.....Some sunshine with a thunderstorm or two possible this afternoon. Record high temperatures expected. High 91F. Winds W at 5 to 10 mph. Chance of rain 30%. ~ Tonight.....Scattered thunderstorms this evening followed by a few showers overnight. Low 64F. Winds NW at 5 to 10 mph. Chance of rain 50%.

Actually, I didn't really miss Monday, we had the day off and as usual I did errands. Had to go to the tire shop, which required me to be there early so I didn't have time to get to the Canteen. You know how it is, once I get here it's hard to leave and I couldn't be late. Then did a little shopping at WalMart.

Mr. Beachy, young son, and I went to the Skins/Lions game on Sunday.

It was a good game. For the Skins, not the Lions. Poor Mr. Beachy didn't know what to do. He likes the Lions AND the Skins.

Time for me to make my rounds. But, you stay right where you are. Don't touch that dial. Don't change that channel. Put down that remote. Don't leave the room. Keep your eyes on your monitor. Cause...............I'll be bock!

Now remember, the Canteen is

So, come on in and sit for a while. There's always plenty of coffee, pancakes, conversation, silliness, and plain old BS

REMEMBER THEM

DEFENDERS OF FREEDOM

FR CANTEEN MISSION STATEMENT

Showing support and boosting the morale of our military and our allied military and the family members of the above. Honoring those who have served before.

And, now for a public service announcement

As always, the Canteen is open 24/7/365. We're here to entertain our troops, our allies, and their families. They may be having a rough day and need a break. We try to provide a place where they can come here and relax. Anyone who wishes to do the same is welcome to come in and join us.

[E.G.C.]

((HUGS))Good morning, Beach. How’s it going?

[ConorMacNessa]

Good morning, beachn - how are you doing today? I think I’d have to go with a nice ham and swiss on rye with Dijon mustard, romaine and tomato - along with a little wine.

[MEG33]

Good Morning Everyone!
I have to say BLT is my favorite..I love "club" sandwiches, hot
pastrami, grilled cheese, chicken salad, Jack's sour dough
burger. I don't care for Subways.
I miss my mother's meat salad sandwiches..She ground up
chicken, leftover roast beef, ham put in boiled eggs, pickle relish and my kids loved them. I have never gotten it "right" when trying
to duplicate them.
I can't believe I forgot Barbecue sandwiches..Love them

[Mrs.Nooseman]

Good morning Lauren.{{{HUGS}}}

I have to say egg salad Sandwich is my favorite.

[Tanniker Smith]

You guys still in the Dog Days...

Yup. It's supposed to break tomorrow. It'll be in the 80s again today.

[Tanniker Smith]

And, oddly enough, I don’t eat eggplant. I give it a try every few years, but still can’t stomach it. (Gotta admit, though, my daughter makes a really mean eggplant lasagne!)

[beachn4fun]

Good morning and (((HUGS))) EG. Not much happening at the moment. Trying to review my pings to see if there’s anything I need to respond to before moving onto work.

Howz things with you?

[Mrs.Nooseman]

Good morning Beachy.{{{HUGS}}}

[beachn4fun]

Good morning, CMN

That sammich sounds good. YUM! This thread is doing nothing for my plans to lose weight!

Howz things with you?

[beachn4fun]

p.s.

woo hoo on #350

[beachn4fun]

Good morning, Meg

((HUGS))

Boy, those sammiches sound good.

I’m with you....I can never get “my mom’s recipes” just right!

[Arrowhead1952]

Good morning to everyone at the Canteen.