1. HISTORY OF SANDWICHES

2. Two (or more) slices of bread with a filling between them
Sandwich --
Two (or more) slices of bread with a filling between them

3. 1st Century B.C.
The first recorded sandwich was by a famous rabbi who lived during the 1st century B.C.
He started the Passover custom of sandwiching a mixture of chopped nuts, apples, spices, and wine between two matzos to eat with bitter herbs.

4. Middle Ages
Thick blocks of stale bread called trenchers were used in place of plates.
Meats and other foods were piled on top of the bread to be eaten with the fingers.
The trenchers, thick and stale, absorbed the juice, grease, and sauces.
After eating - People either ate the trencher or gave the gravy-soaked bread to their dogs or to the poor.

5. Before the word sandwich --
16th and 17 Century
Before the word sandwich --
The sandwich was simply known meat" or "bread and cheese." as "bread and

6. John Montague ( ), the Fourth Earl of Sandwich, was a gambler and was known to gamble for hours at a time at a restaurant, refusing to get up even for meals. The story says he ordered his valet to bring him meat tucked between two pieces of bread. Because Montague was the Earl of Sandwich, others began to order theirs— "the same as Sandwich!" FYI – Montague was also a patron to Capt. James Cook (who explored New Zealand, Australia, Hawaii, and Polynesia.) Capt. Cook named the Hawaiian Islands after Montague, calling them the Sandwich Island.

7. 1762 – History of “The Sandwich”
Cooks at London’s Beef Steak
Club, a gentlemen's gaming club,
may have invented the first named sandwich.
The Sublime Society of Beef-steaks was a very exclusive club of only 24 members.
The Prince of Wales became the 25th member.
They ate Beef-steak sandwiches
accompanied by generous amounts of port.

8. The sandwich was supposedly introduced to America by Englishwoman Elizabeth Leslie. In her cookbook, Directions for Cookery, she has a recipe for ham sandwiches that she suggested as a main dish.

9. 1900’s
The sandwich became very popular in the American diet when bakeries started selling pre-sliced bread, thus making sandwiches easier to create.
Sandwiches became an easy, portable meal for workers and school children.

10. The Club Sandwich is a sandwich with cooked chicken or turkey breast and bacon, along with ripe tomatoes and crisp lettuce layered between two or three slices of toasted bread with mayonnaise.

11. Dagwood Sandwich A Dagwood sandwich is a tall, multi-layered sandwich made up of a wide variety of meats, cheeses, and condiments. It was named after Dagwood Bumstead, a character in the comic strip Blondie, who frequently makes enormous sandwiches.

12. The Reuben
A grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.

13. What is a Fluffernutter
What is a Fluffernutter? It is a high calorie sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes the occasional banana.

14. 1918 - The French Dip Sandwich is not French, but its inventor was
The French Dip Sandwich is not French, but its inventor was. He owned a delicatessen and sandwich shop called “Philippe the Original” in Los Angeles. According to the story Philippe was preparing a sandwich at his restaurant for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan. The policeman liked the sandwich and came back the next day with some friends to order the sandwich “dipped” in the meat pan.

15. THE HAMBURGER
(1200’s) Genghis Khan’s army needed food that could be carried on their mounts and eaten easily with one hand while they rode, ground meat was the perfect choice. They would use scrapings of lamb or mutton which were formed into flat patties. They softened the meat by placing them under the saddles of their horses while riding into battle. When it was time to eat, the meat would be eaten raw, having been tenderized by the saddle and the back of the horse.
When Genghis Khan's grandson, Kublai Khan, invaded Moscow, they brought their unique dietary ground meat with them. The Russians adopted it into their own cuisine with the name "Steak Tartare."

16. 1844 –”Hamburg” Recipes
Broiled Meat Cakes - Chop lean, raw beef quite fine. Season with salt, pepper, and a little chopped onion, or onion juice. Make it into small flat cakes, and broil on a well-greased gridiron or hot frying pan. Serve very hot with butter.
Hamburgh Steak - Pound a slice of round steak enough to break the fiber. Fry two or three onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three minutes. Spread with butter, salt, and pepper.

17. Peanut Butter and Jelly
(1880) A St. Louis physician, Dr. Ambrose Straub, crushed peanuts into a paste for his geriatric patients with bad teeth.
At the 1893 Chicago World's Fair, it gained exposure and popularity.