Burger Sandwich

A burger is not called a sandwich because it is not sandwich. A sandwich is made by putting a filling between two slices of cut bread. Sandwiches can be hot or cold.

Only bread slices can make a sandwich, anything placed in a bun, roll, sub, cob, or whatever not a sandwich. A patty melt is a sandwich that has a burger between two slices of, usually Rye bread.

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.

Sandwich Origins

Club - The Club Sandwich consists of three slices of white toast making two layers, each holding bacon, lettuce, tomato, and mayonnaise on top of either turkey, chicken, or roast beef. Most agree that this classic originated in resorts and country clubs in the late 1800s. One of the first documented records of the sandwich appeared in an 1889 menu at the Steamer Rhode Island restaurant, where it was called as we know it today, a Club Sandwich.

Croque-Monsieur - Originating in a café on the Boulevard de Capucines in Paris in 1910, the Croque-Monsieur is essentially a grilled ham and cheese sandwich. It is generally made with lean ham, Gruyere or Emmentaler cheese, and covered in a warm béchamel sauce. French for Crusty or Crispy Mister, depending on whom you ask, this sandwich is as famous for its variants as well as its original. With added tomato, it is the Croque-Provencal, and with mustard and topped with a fried egg, it is a Croque-Madame. The Croque Auvergnat replaces the mild cheese with a Bleu, and the Croque Norvegien uses salmon in place of the ham.

Dagwood - Named after Dagwood Bumstead in the popular comic strip Blondie, the Dagwood Sandwich was first seen in the 1930s. The only requirement is that it be comprised of a wide variety of ingredients from leftovers and other things in the kitchen. Although no formal recipe exists, some have tried. Emeril Lagasse has one with 19 ingredients, and iChef’s version includes cold spaghetti, 2-day old fish, lobster tail, and bacon.

Grinder/Hero/Hoagie/Sub - Like the Dagwood, there are an infinite number of combinations of meats, cheeses, condiments, vegetables, and pickled things.
The Grinder arose in New England and, according to one account, was named after the dockworkers whose jobs involved a lot of noisy grinding to repair and refurbish the ships. Others attribute the name to the amount of chewing and grinding it took to work through the crusty Italian bread and tough meats on the typical sandwich. Many believe the Hero Sandwich was named by food columnist, Clementine Paddleworth in 1936 when she noted, “You had to be a hero to eat it.” However, the Oxford English Dictionary credits the naming to armored car guards. Philadelphia chose the name Hoagie for its version. Most claim that the name came originally from Al De Palma who thought that a person “had to be a hog” to eat such a large sandwich. When he opened his own sandwich place during the Great Depression, he called his big subs “hoggies.” It is assumed that the strong Philadelphia accent changed the pronunciation, and eventually, the spelling. Although the Oxford English Dictionary notes that the Submarine Sandwich was around by 1940, many, especially in Connecticut, believe it originated in New London during World War II (then home to a Navy shipyard). Reportedly invented by an Italian shopkeeper who crafted the sandwich out of oblong bread, its resemblance to the nearby submarines was not lost on his patrons.

Gyro - Greek for 'turn', the Gyro (pronounced yee-ro) derived its name from the method used to cook the meat, which revolves on a vertical spit. The typical sandwich includes a large portion of thinly sliced gyro meat, tomato, onion, feta cheese and tzatziki sauce, rolled into an oiled and lightly grilled, thick pita. Gryo meat is traditionally made with lamb, onion, garlic, salt, pepper, and herbs, ground together into a paste, then packed together and slow cooked. Tzatziki sauce is made by straining yogurt and mixing it with finely chopped and strained cucumber, garlic, lemon juice, dill, and salt.

Which Sandwich

The Earl of Sandwich is purportedly the first to put a slab of meat between two slices of bread.

The existence of the club sandwich comes from a cook named Danny Mears, who worked at the Saratoga Club House in Saratoga Springs, N.Y. during the 1800s.

During the 1920s, Reuben Kulakofsky, who was playing poker at the Blackstone Hotel in Omaha, Nebraska, ordered a sandwich with corned beef and sauerkraut. Bernard Schimme made the sandwich by draining the sauerkraut and mixing it with Thousand Island dressing then layering it with corned beef and Swiss cheese on dark rye bread. He then grilled the sandwich and served it with it a sliced kosher dill pickle and potato chips.

A French myth says croque monsieur was accidentally discovered in 1910 when some French workers left their lunch pails full of cheese and ham sandwiches too close to a hot radiator. The sandwich was originally made with ham and Gruyère cheese, later evolving into other variations like the the croque madame, the croque Provencal, the croque tartiflette, and the Monte Cristo (my favorite).

The grilled cheese sandwich was first widely eaten as a cheap meal during the US Great Depression, when cheese and bread were some of the least expensive food items.

In 1901, Julia David Chandler published the first known recipe for a peanut butter and jelly sandwich. Peanut butter is not widely consumed in Europe and is almost never mixed with jelly. In the US peanut butter and jelly sandwiches are a staple.

Joe Lorenza added cheese to a popular chopped steak sandwich creating the Philly Cheesesteak sandwich during the 1940s.

The bacon chip butty is made with handfuls of French fries and large pieces of crispy bacon between two slices of soft buttered bread. It was originally considered a working-class meal and was served in English pubs. Yum!

The most likely story of the origin of the  New Orleans po' boy belongs to Clovis and Benjamin Martin, who had a restaurant on St. Claude Avenue during the 1920s. When streetcar drivers went on strike in 1929, the brothers created an inexpensive sandwich consisting of gravy and bits of roast beef on French bread that they served unemployed workers out of the back of their restaurant. A worker would come to get one and the restaurant employees would yell, “Here comes another poor boy.” which eventually transferred to the name of the sandwich, po’ boy.

Sandwich Costs

Do you know how much it costs to make a sandwich? Here is a site that is a sandwich cost calculator. It has no redeeming features, just calculates the cost to make a sandwich. The lead up to it goes into great detail about the ingredients, but it offers no option of adding an extra 10 slices of bacon, or three or four extra slices of cheese.