Some of the most-beloved, legendary sandwiches in the Western World are not the greatest for our health – by today’s standards. But they remain all-time faves of a vast majority of diners. Today, I’ve cherry-picked some old and some new classics…
The Muffuletta: Sandwich emblem of New Orleans’ French heritage…
This post began to gel in my creative cortex as soon as I read the headline of the source post: ‘Retro sandwiches we used to adore (and some we’d rather forget)’. I’ve opted to forget the forgettable ones…
Back to the future
But I’m going to streamline your experience with a ‘back to the future’ sort of approach. I’ve carefully selected a short list of retro-sammys that will get your mouth watering.
The characteristic that all these goldie-oldies share is, they can newstalgized in myriad ways. Your imagination is the only limitation…
Here we go!
Grilled Cheese
The king of the classics. It MUST be made with ‘real’ American (processed) cheese and buttered on the outside of both slices of bread. Change up the cheese. Change up the bread. Add whatever ingredient floats your boat…
Bacon, Lettuce and Tomato
My dad used to say, “If you’re eating at a new restaurant, and you’re not sure what to order, just ask for the BLT. You can’t go wrong!” Words as wise now as they were back then. The classic BLT has it all: veggies, meat and – if you want to be completely authentic – whole what bread. Two hands full of goodness!
The Club
You might call it an enhanced BLT. The authentic version is layered on toasted bread, not grilled after it’s assembled. You get three slices of toast, creating two separate ‘cavities’ for stuffing. One gets bacon, lettuce and tomato; the other gets sliced cooked chicken or turkey, lettuce and tomato. The inner surfaces of both outer bread slices get a schmear of mayo.
The Reuben
A New York City native that conquered the world! It’s simply a stack of corned beef, topped with Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread. Not Kosher, but a staple of traditional Jewish deli menus, nonetheless…
Ham and Cheese
But make it a Croque Monsieur! That’s a much enhanced French version of Grilled Cheese with Ham. Use real Emmental or Gruyère cheese rather than American. And stack it with a slice or two of classic cooked ham, on sliced French bread. Add a dollop of very thick, rich Béchamel sauce on top, and dip the whole thing in beaten egg before frying. As the source post notes, “The addition of a fried or poached egg on top turns it into a Croque Madame.”
Sammys I’m nominating for ‘new classic’ status…
Bhan Mi
There’s a special bread in Vietnam made especially for stacking Bhan Mis. Looked like a French Baguette, but has a thinner, crispier crust and a light, airy crumb. “Pork seasoned with fish sauce is a very popular filling, while other options include sausage, sardines and mackerel. The distinctive flavour comes from the addition of sour pickled vegetables, fragrant, fresh herbs and spicy chillies.”
The Cubano
We’ve shone our spotlight on the Cubano previously. But its sheer sandwich virtuosity makes it a must-list in this post! It’s not Cuban; rather a Floridian invention of Cuban immigrants. The main ingredients are ham, roast pork and thinly-slices Swiss cheese, dressed with pickles and yellow mustard. Again, for utmost authenticity, look for a genuine Cubano roll to stack it on!
The Panini
Who hasn’t heard of the Italian masterpiece, the Panini? How many of you got a Panini Press as a wedding gift? How many of you actually use it? You’ll be using it more once you try the classic recipe: Choose Ciabatta or Focaccia bread, and stuff it with your choice of cold meats, cheeses and fresh vegetables. Prosciutto and Mortadella are classic, paired with Provolone cheese. Top with pesto or fresh-chopped basil leaves.
The Muffuletta
This big, bold sammy is a culinary emblem of New Orleans. Its ingredients and its very name reflect the Big Easy’s French heritage. This savoury delight consists of three main components: the flat, round Muffuletta loaf it’s housed in, layers of cheese and cold meats, and a tapanade of finely chopped olives, capers, pickles, garlic, olive oil and vinegar.
The Po’ Boy
Another Southern classic that’s overdue for a comeback and even greater fame across the map. The protein was originally fried oysters. But that was before they became an expensive delicacy. Over the years, many proteins have been used – usually scraps of whatever was available; often odds and ends of leftover roast beef, catfish, shrimps and even cheese. The secret’s in the dressing: ‘salad’ (lettuce and tomato), pickles and mayo.
My take
It’s been pointed out (by eagle-eyed Sister Erin) that most of the above new and old sammy classics share one dark aspect: Processed foods, and other delectables heavy on salt and fat.
I come right back with, many of them also contain fresh veggies, spreads such as Italian tapanade, and ‘salads’ to balance off the bad stuff.
In the end, you’re not going to be eating any of these great stacks every day. And as my strict High Anglican paternal Granny always said, “A little sin is good for the soul…”
~ Maggie J.