reminiscence on bread
Sometime back I promised my favorite sandwiches from childhood. We'll see if my mother remembers them. The first she would make me, the second I think I would make myself.
Peanut butter, apricot preserves and bacon
Peanut butter (creamy)
Bacon (crisp)
Apricot preserves
On Pepperidge Farms White bread
Chef's Salad Sandwich
One thin layer genoa salami
One thin layer provolone cheese
Many, many layers leaf lettuce, packed about 1 inch thick
oil, vinegar, salt, pepper
On an onion roll
I think I would still love to have these again, but I haven't even thought of trying until now.
posted by David @ 11:28 PM
9 comments
9 Comments:
Apricot preserves were less of an environmental disaster than dark-colored preserves. ;-) I apologize for the bacon. :-(
Elvis Preseley liked bananas on his peanut butter, jelly, and bacon sandwiches.
I don't remember the salad sandwich, 'though I believe it. Sounds like an Italian grinder.
My favorite afterschool snacks follow. I made these myself. I don't think I would like any of them now.
1. Mashed banana with sugar and cinnamon, eaten with a spoon. (To this day, my definition of comfort food is something that is eaten with a spoon.)
2. Wonder bread, Kraft pimento loaf, and Miracle Whip Salad Dressing. (Understand that this was after my parents separated and my mother let us have everything that my father would not have allowed in the house. On these things, my father was right.)
3. Mott's apple sauce on Wonder bread, with cinnamon and sugar, eaten open-faced.
4. Cold baked beans on Wonder bread, eaten open-faced.
Mort was very big on Table Talk pies.
When I was younger, the Catholic children in my school, on Friday, had sandwiches filled with cream cheese mixed with chopped pimento-stuffed olives. I think their mothers did the chopping and the mixing; I don't think it was a commercial product. I thought this was very strange and never tried it. They also had cream cheese on date-nut bread. That sounded like a snack to me. In later years, I did have that in restaurants as an accompanyment to a fruit salad plate.
My all-time favorite sandwich was the eggplant sandwich at Baa's Sandwich Shop. This was a very feminine lunch counter in the center of Stamford (1956ish) where I could get a meal for 50 cents between my daytime summer job (bookkeeping department at CT Light and Power) and my evening summer job (candy counter at Palace Theater). This was two paper thin slices of sauted eggplant with mild tomato sauce (no suggestion of Italian) on thin-sliced whole wheat bread. With this I had their lemonade which was several lemons worth of juice, sugar, water, and ice chips frothed up in a milk shake machine. I never thought of this dinner as a deprivation, though the sandwich was the cheapest on the menu, but what a career women might eat away from home. Few lemonades have met my expectations since then. Another dinner was at a nearby Jewish Deli, (Park Square Deli? Mort would remember). There I also had the cheapest sandwich on the menu, chopped liver, on rye bread. I want to say I had Celeray tonic with it but that may be a trick of memory.
Thank you for listening. I had fun.
Can you get Pepperidge Farm Bread in CA? It is a Norwalk, CT company -- or used to be. Used to be that from the highway, one could smell bread baking!
Another memory: when I was small your grandmother varied her attempts to get me to eat eggs. You recall the fried egg over spaghetti mixed with melted butter and Heinz ketchup. Grams also made an openfaced sandwhich called a "one-eyed egyptian" (politically incorrect certainly but these were the 1930s.) One slice of white bread with the center removed with the rim of a tea cup, fried in butter , turned fried on the second side with an egg broken in the hole. The key in those unenlightened days was a very runny yolk and lots of butter. Mams says this preparation was called " a bird in the nest" at her girl scout camp and the frying was done on the top of a large tin can with its bottom removed, holes punched around the side and a twig fire underneath. Your gandmother in the bronx used more conventional methods.
And yet I remember it as a "one-eyed egyptian" too, so *someone* was still being politically incorrect in the late 60s and early 70s......
Nothing beat those little flans in the brown glass ramekins for a way to get a kid to eat eggs, though.
Henry J Primbsch Memorial Gross-Out:
Open-faced peanut butter and mayonaise sandwiches on white.
After devouring one, Dad would grin at our faces of disgust, a little mayo clinging to his moustache, and explain that the mayonnaise helped the peanut butter go down.
With all possible fondness and respect.....
EWWWWWWWW!
This never happened in the field.
Don't knock it if you haven't tried it!
The ultimate bread snack: challah and choney!
Also good if the honey is first mixed with peanut butter.
Current Sammy sandwich rotation (as of October 2015):
Hummus on Sammy bread
Medium cheddar cheese and mustard on Sammy bread
Sunflower seed butter and jam on Sammy bread
(and that's pretty much it).
Cheese and chutney (Bob the builder's favorite sandwich) failed twice.
Babaganoush was a favorite for a while but failed on the last attempt.
Peanut butter & jam and chicken salad have worked well at home but haven't
been taken to school for allergy / bacteriology reasons, respectively.
"Sammy bread" is Multigrain Original One Bun from Ozery bakery, imported
from Santa Cruz to Stockton. If they stop making it he'll starve.
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