More Sandwich Origins

It is difficult to think of sliced bread and not think of sandwiches.
Monte Cristo - The precise origin of the Monte Cristo is unknown, although most experts believe that it was an Americanized version of the Croque Monsieur. Versions of it appeared under other names in the mid-20th century, and by 1966, it was found on menus in Disneyland with its romantic-sounding name.
Although there are variants today, typically a Monte Cristo will have either turkey, ham or chicken and sliced cheese between two pieces of white bread, dipped in egg and pan fried until golden. It is said that, to be traditional, it should be served with jelly on the side (it takes all kinds).

Patty Melt - The Patty Melt is said to have originated in Southern California in the restaurant chain of William “Tiny” Naylor in the 1940s or 1950s. The traditional recipe has a ground beef patty topped with either American, Swiss or cheddar cheese and grilled onions on rye bread, pan fried in butter.

Po’ Boy - Originating in New Orleans, Louisiana, the Po’ Boy Sandwich can be made a number of ways. The Roast Beef Po’ Boy has mayonnaise and shredded lettuce, roast beef and debris gravy on top of a long white roll or baguette. Other versions, such as the Oyster and Shrimp Po’ Boys, have the seafood battered and deep fried, then served atop baguette with a selection of mayonnaise, hot sauce, tomato, lettuce and dill pickle. One story of its name comes from the labor movement lore. In 1929, NOLA streetcar workers went on strike; to help support them, the Martin Brothers offered to feed the strikers. So many took them up on their offer that, as strikers entered their shop, supposedly one brother would say, “here comes another poor boy.”

Reuben - Although many attribute the origin of the name of the Reuben Sandwich to Reuben’s Restaurant in New York, experts were persuaded by the claim of Reuben Kulakofsky of Omaha Nebraska. Using old copies of menus and a sprinkling of folklore, they determined that Kulakofsky, a grocer, invented the sandwich in the first half of the 20th century. Traditionally, a Reuben has a thick pile of corned beef, a slice of Swiss cheese, and a pile of sauerkraut on grilled rye bread.

Sloppy Joe -  It is made by mixing and cooking tomato sauce, ground beef, onion, salt, pepper, and spices then heaping on a soft white bun. Like so many others, the exact origin of this sandwich is contested, probably because it evolved over time. There are claims that it originated at Sloppy Joe’s Bar in Old Havana, Cuba during the 1920s.  Others claim it was from a different Sloppy Joe’s restaurant in Key West, Florida, known to have been frequented by Ernest Hemingway. By the 1950s, the Sloppy Joe sandwich became popular, particularly in the Midwest.

S’more - It is technically a sandwich, made with two graham crackers sandwiching a thick piece of chocolate and a melted marshmallow. The S’more was named from people asking for 'some more', which appears to be the original name. The origin is typically credited to the Girl Scouts who included the recipe for 'Some Mores' in their 1927 publication Tramping and Trailing with the Girl Scouts.