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Relax on Labor Day With a Satisfying Sandwich

Americans love sandwiches. We consume about 300 million of them a day. It’s a little ironic, given that our Declaration of Independence broke us away from Britain, where the modern sandwich was born. Sure, ever since the Egyptians starting making flatbreads around 8,000 BC, all manner of foods have been stuffed between, cradled in, or rolled up with some kind of bread. But food historians generally agree that the modern sandwich was born in England, southeast of London in the County Kent.

In 1762, as the story goes, John Montagu, the 4th Earl of the town of Sandwich, asked his cook to devise a meal that he could eat at the card table without utensils. Lord Montagu, it seems, had quite a gambling habit and spent much of his time playing cards. The inventive (and nameless) cook obliged, and with a handful of sliced meat nestled between two slices of bread, the Earl was in heaven. It became his lucky meal at the gambling table, and the “sandwich” grew in popularity throughout London and beyond.

Today, sandwiches take many different forms from Dagwoods and burgers to gyros, panini, Reubens, Monte Cristos, Croque Monsieurs, banh mi, BLTs, sloppy joes, cheesesteaks, grilled cheese, subs (or heroes, hoagies, grinders or po’ boys, depending on where you’re from), peanut butter & jelly, and even ice cream sandwiches. Americans seem to love them all. In particular, American laborers have a strong penchant for sandwiches. Portable, satisfying, and typically full of protein and energy-giving carbohydrates, what’s not to love? Perhaps some of those old British traditions are worth keeping around!

This Labor Day, as summer comes to a close, raise a sandwich for the American worker. Laborers from steelworkers and carpenters to electricians, plumbers, machinists, warehouse workers, auto workers, truckers, and office workers help to keep this great country running. And sandwiches often help keep them running!

Reuben sandwich

Classic New York Style Rockin’ Reuben Sandwich Recipe

By:

Meathead

Create the ultimate Reuben sandwich with this simple recipe. If you've never tried a Reuben sandwich then you're missing out on one of the greatest flavor combinations ever. Thinly sliced corned beef is layered thick on rye or pumpernickel bread along with Swiss cheese, sauerkraut, and a Russian-style dressing.
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By:

Meathead

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Chicago Italian beef sandwich

Classic Chicago Italian Beef Sandwich Recipe Done At Home

By:

Meathead

Classic Italian Beef Sandwiches are a popular regional specialty in Chicago and here is the recipe to make easy authentic Italian beef sandwiches at home featuring slow smoked beef, drippings, and peppers.

A Better Italian Sausage Sandwich Is All In The Details

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Meathead

Italian sausage reaches its apex in the grilled Italian Sausage Sandwich with grilled sweet peppers and onions.
Rib sandwich on a plate

Rib Sandwich Recipe: Kicks McRib In The Ribs

By:

Meathead

Why wait for the McRib to return when you've got an amazing rib sandwich recipe? Learn more about the fabled McRib sandwich while creating one that takes it over the top. Ribs are smoked to perfection before the meat joins homemade pickles, caramelized onions, and custom BBQ sauce on a buttery brioche bun.
Bacon wrapped hot dogs on a platter

Cheese Stuffed Bacon Wrapped Hot Dogs Will Be Your New Best Friend

By:

Clint Cantwell

Stuffed with cheese then wrapped in bacon, this grilled hot dog recipe is a sure fire hit at any backyard bash. Inspired by Chicago's famed francheesie, our recipe skips the traditional deep frying in favor of the grill for a crisp bacon shell and deep smoky flavor.
Pork loin Cuban sandwich plated

A Cuban Sandwich Tastes Better When The Meat Is Smoked

By:

Clint Cantwell

Slow smoked pork loin provides a unique twist on a Florida favorite in this grilled Cuban sandwich recipe. Thinly sliced smoked pork loin joins sliced ham, mustard, pickles, and Swiss cheese on Cuban style bread before being wrapped in foil, pressed, and grilled to crunchy perfection.
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turkey slices

Leftover Grilled Turkey Cuban Sandwich Recipe From Bobby Flay

By:

Meathead

Leftover turkey has never tasted better than it does in this recipe for a grilled turkey Cuban sandwich from Food Network's Bobby Flay. Sliced turkey replaces traditional roast pork in this classic pressed sandwich, joining ham, mustard, pickle, Swiss cheese, and cranberry relish for an outstanding leftover sandwich.
pickle slices arranged on red squares of checkerboard

Sweet and Sour Sandwich Pickle Chips Recipe

By:

Meathead

Here's a quick way to make pickles in 30 minutes. This quick and simple recipe makes sweet and sour pickle slices for sandwiches perfect for mounding on hamburgers, deli meats, pulled pork sandwiches, and more. This recipe is for making sandwich sized slices, but you can also use it to make spears or whole pickles.

You Say Smoked Pimento Cheese is Fancy? I Say It’s Fantastic!

By:

Meathead

Pimento cheese is a canvas. A springboard for creativity. Shredded cheddar, mayo, and chopped pimentos are just the start. From there, the sky's the limit. I love this smoky take on the classic, and it's not heresy. Many Southerners "doctor" the original recipe to show their creativity and one up their neighbors.

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Published On: 8/25/2020 Last Modified: 8/25/2021

 

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