Tag Archives: sandwiches

Monday Books | National Sandwich Month

 

Things have come a long way since the Earl.

Corned Beef Sandwich _ The Old Salty Dog (Sarasota, FL)

I can’t think of many things that are as versatile as the sandwich. The variations are too numerous to even imagine. Everything from an American cheese on white to the famous Dagwood multi layer monster. There really is no limit to what you can put between two (or three or four) slices of bread.

The month of August is a celebration of sandwiches. It’s National Sandwich Month. The humble sandwich has risen in prestige high enough to warrant a whole month. Not a day or even a week mind you. But, an ENTIRE month. That’s certainly food clout.

I thought it would be appropriate, at the beginning of this august August observation to give you some resources that will help you celebrate in style. The sandwiches that you will be able to construct using any of the cookbooks below would make even the Earl himself jump for joy. Here, here!


The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread 400 Best Sandwich Recipes: From Classics and Burgers to Wraps and Condiments Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich
The Big New York Sandwich Book: 99 Delicious Creations from the City's Greatest Restaurants and Chefs My Rustic Sandwiches: Great Recipes to Savor Artisan Bread Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar Panini Express: 70 Delicious Recipes Hot Off the Press
Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker American Sandwich Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal Grilled Cheese Please!: 50 Scrumptiously Cheesy Recipes


We’ve reviewed a few sandwich cookbooks over the past couple of years. Laura Werlin’s Grilled Cheese Please! is one of our favs. You can check out our review here.

Hope you take full advantage of National Sandwich Month. Now go out and make the Earl proud!

Field’s Special Sandwich. Special Indeed

 

Can the memory of a sandwich live up to the reality?

Fields Clock with Snow by Mike Warot

Summertime meals are different than winter ones. More outdoor cooking. More foods for hot days, including lots of salads. Who really wants a pot roast after a day on the beach? And, of course the occasional dinner sandwich.

In my house that summertime dinner sandwich was one that was made famous not by some one hundred year old deli or secret family recipe. It was made famous by a department store. Marshall Fields and Company to be more accurate.

The sandwich that I’m speaking of is of course the one and only Field’s Special Sandwich. A mountain of a meal that is equally perfect for the middle of July as it is for the day after Thanksgiving. Mine was usually served mid-summer.

I don’t really have early childhood memories of the Field’s flagship store on State Street in Chicago (I do have adult memories). A trip to see the windows at holiday time or lunch in the Walnut Room wasn’t something we did on any kind of regular basis.

chitown 004 by favouritethings

My memories of Marshall Fields are rooted in the south suburban Chicago locations. They start when I was around ten years old. Every few weeks, no matter what time of year, a few of us from the neighborhood would jump on a bus in Homewood Illinois, transfer in Chicago Heights and end up forty five minutes later in Park Forest.

Field’s had a big store there. Big to a ten year old anyway. After pooling our money and buying a small box of Frango Mints, we would ride the escalators from floor to floor carefully avoiding clerks who would rather see us taking in a movie at the nearby Holiday Theater rather than terrorizing the Men’s department.

On many of those trips we would end up in the Field’s cafeteria. Diners would be sitting at neat square tables enjoying a variety dishes including the Field’s Special Sandwich which when served at the store, took up an entire plate. With no money for a real lunch, we would grab a cold drink, make a few more trips on the escalator and then head home.

My Mom was a devoted lover of the Field’s Special. And as such, had perfected it’s construction down to the smallest detail. This included replicating the homemade Thousand Island Dressing which held everything together. Now remember, this was back at a time when a restaurant recipe was generally unavailable in a cookbook. And, of course, no Google. Getting it right was a major achievement.

Every now and then on a warm summer evening my taste buds are calling for one. Now, it’s easy. A quick trip to the laptop or iPad and most any recipe ever created (maybe minus the 11 herbs and spices) can be conjured up. My search took all of about ten seconds.

Rather than reprint the recipe here. I’ll save some space and give you a link to the version posted by Deborah Loeser Small for Lake Magazine. You can get that here.

What I WILL do for you is give you a look at the finished product. Amazing, right?

Field's Special Sandwich

Just look at that monster! Absolutely delicious. I think I was almost caught licking the plate. The recipe was right on, down to the dressing.

Here’s a bonus. With the leftover rye, dressing and turkey you can make a great Turkey Reuben (minus kraut) the next day for lunch!


You can now get a Marshall Field’s Cookbook. It has all of the recipes you loved from the department store.

The Marshall Field's Cookbook: Classic Recipes and Fresh Takes from the Field's Culinary Council
Links and other information
Marshall Field’s information via Wikipedia
Field’s Fan of Chicago
Walnut Room – Chicken Pot Pie Recipe 

Grilled Cheese, Please – The Inside Story

Last month we ran a piece on Chef/Author Laura Werlin’s new book, Grilled Cheese, Please. Well, as luck would have it, we have a video of Laura talking about grilled cheese and her new book.

Take a look.

That Double Cheddar and Tomato Jam sandwich looks pretty great. You can find that on page 9 of Laura’s book.

We made the Camembert and Conte with Mushrooms sandwich. You can check that out here.