A SAMPLING OF SALUBRIOUS SANDWICHES

            While the 4^th Earl of Sandwich (1718-1792) is given questionable credit for giving it a name, the time-saving practice of placing random foods between two pieces of sun-baked flat-breads probably dates back at least 8000 years, to a time when previously wild-growing wheat plants first came under domestication in ancient Egypt. In one form or another, sandwiches have been with us for a long time.

            In September, 1930, the American cartoonist Chic Young introduced a comic strip character named “Blondie” (actually, Blondie Boopadoop to be completely accurate). Popular from the start, the comic strip really took off when, on February 17^th, 1933, Blondie married her boyfriend, Dagwood Bumstead.  Dagwood quickly endeared himself to a captivated public eventually fed by 2000 newspapers, published in 35 languages in 47 countries; to say nothing of a twelve-year run on film and radio. His love affair with multi-level sandwiches became the lynchpin of a success story which continues to the present day.

            To prove that the idea was not the exclusive domain of comic strip editors, the late mystery writer Lawrence Sanders launched a series of detective “who-dunnits” under the “Deadly Sin” rubric in the 1970s, featuring New York City Chief of Detectives Edward X. Delaney. Speaking for many readers, I for one waited with great expectations for each new Sanders novel, not just because Delaney was a great literary protagonist, but because of the creative approach to sandwich-making which was his ongoing passion. A down-to-earth practical man, Delaney broke down his favorite activity into two carefully-crafted categories.  There were those sandwiches which could be eaten over a flattened-out newspaper, and those which should only be eaten while standing over the kitchen sink. Whether a “wet” model or a “dry” model, what could be counted on was the unending inventiveness involved in each culinary undertaking. As I recall, the artful gumshoe was especially partial to anchovies.

            Because I, along with other family members enjoy bread-making, and since bread is at the very heart of any sandwich, it should come as no surprise that I glory in following a tradition honored by such heroes as Dagwood and Chief Delaney.

 Built on a foundation of hummus and clamped between pieces of whole wheat bread, this vegetarian special features lettuce, red onion and tomato slices, carrot shreds and clover spouts, shingled over with garden-fresh cucumber.

 

Reuben’s Delicatessen in New York City is credited back in 1914 with giving us a sandwich which, with variations, is still with us today.  This one has the traditional pastrami, Swiss cheese, sauerkraut and thousand island dressing, to which slices of avocado add a special touch, all encased between slices of home-made pumpernickel rye bread.

Taking a note from Dagwood Bumpstead, this multi-level “skyscraper” is made up of advancing stories of honey-smoked salmon, lettuce, cheese, prosciutto, onion, liverwurst, pastrami, bacon and green olives, coated gently with touches of mayo and home-made corn relish. The chosen bread is Italian ciabatta. 

All photos by Cooper Family