Tag Archives: Sandwich

American Sandwich Series: Sandwiches Oddities of America (Savory Division)

“What’s that?  This is the last one?  The no more sandwich articles?  FREEDOM!  FREEDOM!”

~AFFotD’s Recently Over-Taxed Research Department

the last sandwich

Several weeks ago we embarked on a dangerous mission—to write about every kind of American sandwich that we hadn’t previously covered in our four-part Submarine Sandwiches of America series from over a year ago.  Some thought it couldn’t be done.  Some resigned in outrage.  The rest of us got drunk and decided, “Fuck it, we’ll probably miss a few sandwiches, but whatever” and got to writing.  Since then we’ve talked about American classics, regional favorites, and way more open faced sandwiches than we expected to have to cover when we shruggingly decided to count random piles of shit on a single piece of bread as a sandwich.  But we’ve finally come to an end to our journey, and we’re going to take things out the only way we know how.

By telling you about extremely strange sandwiches that have been created by America’s culinary know-how and disregard for convention.  Well, not like last time when we talked about sweet ones.  This here’s the savory division, y’all.

American Sandwich Series:  Sandwiches Oddities of America (Savory Division)

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American Sandwich Series: Sandwiches Oddities of America (Sweet Division)

“What?  You don’t think that’s a sweet-flavored sandwich?  It’s got fruit in it, for God’s sake.  Yes, cranberry counts as a fruit, I don’t give a shit if it’s tart!”

~Inter-Office Debate Among AFFotD Staffers

sandwich fool

For the past few weeks, we’ve been shouting at you about various sandwiches that originated in America, using a list of arbitrary rules that, frankly, we’ve ignored more often than not in deciding what sandwiches warrant inclusion in our Sandwiches of America series.  We’re now in the homestretch, where we talk about what we’ve deemed to be the oddest sandwiches in America.  Admittedly, most entries in the open faced sandwich article, and some regional entries, definitely qualify as “odd” but we needed to limit this article’s length so we just kind of played fast and loose with our definitions of regional sandwiches and just general oddities.  Deal with it, this is already published, and there’s nothing you can do to fix it.

For the rest of you who don’t particularly care about what sandwich shows up in which article, we’ll delve into our second to last article, where we tell you about strange sandwiches that we’ve decided to arbitrarily place in the “sweet” category.

American Sandwich Series:  Sandwiches Oddities of America (Sweet Division)

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American Sandwich Series: Lesser-Known Regional Sandwiches of America (Mountain, West Coast and Southern Edition)

“No, we’re not going to do EVERY Southern barbecue sandwich, we’re not insane.”

~AFFotD Editor-in-Chief Johnny Roosevelt

 sandwiches

So, we’ve been writing about sandwiches a lot lately, and we’re going to keep that train going.  Okay, listen, this is the sixth article out of eight about how bread is a thing that can taste better when you put random shit in it, so at a certain point you just run out of ways to introduce the damn topic.  “Hi, AFFotD here.  As you’ve surely noticed, we’ve decided to take on the daunting task of telling you about every sandwich that’s unique enough to warrant discussion, outside of submarine style sandwiches that we covered in a four part series a year ago.  After telling you about classic sandwiches, open face monstrosities, regional sandwiches of the East, and the unhealthy bread monsters birthed by the Midwest, we’re going to cover the rest of the nation, focusing on the South (and Miami, which doesn’t really count as the south), the Mountain Time Zone region, and the West Coast.”

Huh actually that was a decent way to set up this article.  We’re not really sure why we put it in sarcastic quotation marks, come to think of it.  Anyway, let’s talk sandwiches!

American Sandwich Series:  Lesser-Known Regional Sandwiches of America (Mountain, West Coast and Southern Edition)

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American Sandwich Series: Lesser-Known Regional Sandwiches of America (Midwest Edition)

How do Midwesterners ever live past 40?  Are their hearts made out of Adamantium?” 

~Non-Midwesterners Reading About Popular Midwestern Sandwiches

italian beef

Another day, another discussion of sandwiches coming long after you’ve tossed up your hands and screamed, “AFFotD, listen, I get it, there are a lot of sandwiches out there, you don’t have to tell us about every damn one!”  Well too late reader, by the time you’ve read this, they’ve all been written, and nothing can stop us from posting them, so you’re going to take your two more weeks of sandwich articles and like it!

Anyway, we’re moving on to the Midwest now in our regional portion of sandwich celebration.  As stated in the first article of the series, there will be no discussion of hot dogs, and we’ve also covered regional favorites such as the Italian Beef (though we put that picture up there because, God, how good does that look right now?).  But don’t worry, there will be plenty of unhealthy food items, even from Chicago despite our decision not to include literally every food they’re famous for, for you to stuff down your gullet before sobbingly calling your dietitian to apologize for cheating.  Westward, ho!

American Sandwich Series:  Lesser-Known Regional Sandwiches of America (Midwest Edition)

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American Sandwich Series: Lesser-Known Regional Sandwiches of America (East Coast Edition)

American Sandwich Series: Open faced Sandwiches of America

“There can’t be that many distinct open faced sandwiches out there, right?  Right?  Why are you guys so mad, Research Department?”

~AFFotD Editor-in-Chief Johnny Roosevelt

open face sandwich

We’ve started on a journey here at America Fun Fact of the Day.  A journey to learn way more than we need to about sandwiches.  So far, we’ve covered classic and traditional sandwiches ranging from the BLT to the PB&J to a bunch that actually have full names that can be spelled out.  We’re on the third of eight articles on the subject, because someone once told us that you can never write too much about sandwiches, and we’re looking to expose him as the filthy fucking liar that he is.  Which brings us to a specific genre of sandwich that often gets overlooked—the open faced sandwich.  Really, this concept predates the actual sandwich, and some might take issue with a single slice of bread covered with additional food items being called a sandwich, to which we’d say you need to find more interesting things to have strong opinions of.

Open sandwiches appear everywhere, from the Scandinavian Smørbrød to the Russian buterbrod.  Okay, we just copy and pasted those, apparently a Norwegian open sandwich just takes a piece of buttered bread and puts “whatever the fuck you want…meat?  Smoked fish?  Sure” on top, while buterbrod is just tomatoes and sprat on bread which is exactly as depressing as we’d expect from Russia’s contribution to this genre of food.

That said, there are numerous American-created open faced sandwiches.  Most are served hot, and are the ideal American mix of delicious and actively trying to shorten our lifespan.  We can get behind of those, so let’s talk about how America knows how to do open faced sandwiches the right way.  Hah, Russia.  Fucking sprat.  You guys are the worst.

American Sandwich Series:  Open faced Sandwiches of America

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American Sandwich Series: Classic and Timeless American Sandwiches (Part 2)

 “Why are there so many sandwiches?  Why are you making us do this, Johnny?”

~AFFotD’s Research Department

sandwiches for all

Earlier this week, we set some ground rules on what will be a record-breaking (what record?  Fuck if we know, but there’s probably got to be some record out there that this breaks) eight-part article series to tell you about every sandwich we can think of that we haven’t already covered in our previous four-part section about regional submarine-style sandwiches.  So far we’ve told you about five standard classic sandwiches, all of which hit that perfect American sweet spot of being delicious but also pretty unhealthy for you.  We’ve been mainlining sandwiches ever since, trying to find inspiration through a bunch of cheese and/or bacon laden portable bread treats, and our doctor says if we don’t stop eating 10 sandwiches a day we’re going to die.  We told him to shut up, we have articles to right, and we can’t think of a better hero’s death than to die from too many ingested sandwiches.

This article series is already starting to mess with our state of mind.  It’s going to get a lot worse before it gets better.  Now, more classic American sandwiches!

American Sandwich Series:  Classic and Timeless American Sandwiches (Part 2)

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American Sandwich Series: Classic and Timeless American Sandwiches (Part 1)

America’s Strangest Alcohol-Infused Food Items

“Oh you son of a bitch.”

~Teetotalers We’ve Tricked Into Eating Alcoholic Food

beer chicken

Around these parts, our staff has a potentially unhealthy infatuation with combining two of the most American forms of consumption—eating and drinking—into inventive ways to get drunk without even having to drink anything.  Why do we want to take drinking out of the equation?  We don’t, drinking is wonderful, but we feel that there’s no such thing as too many ways to cram alcohol into your poor decisions, which is why we’re always around to champion such innovations as deep fried alcohol, and also why we’re going to try to be the first people to get hospitalized by eating that new powdered alcohol stuff straight from the box, just the powder.

Now, we’ve previously talked about food being used to make alcohol—specifically, meat beers that are brewed with actual animal meat, because ha ha vegetarians your lifestyle is one that our evolution has actively discouraged.  Now it’s only fitting to go the other direction, and talk about alcohol being used to make food.  All of these meals and desserts exist in America for your consumption, created by heroes who looked at a dinner plate and thought, “You know what?  Let’s get drunk off that, no matter how weird of an idea it might seem.”

America’s Strangest Alcohol-Infused Food Items

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The American History Of The Reuben Sandwich

“There’s no reason why this should be as good as it is…well, no, you’re right, corned beef.  Right, that, that helps a lot.”

~Reuben Scientists  (shut up, they exist)

 reuben sandwich

When we undertook the foolhardy-in-retrospect project of listing every regional submarine-style sandwich in America, we were greeted by a lot of feedback.  Mainly, “What about the sandwiches that aren’t shaped like dicks?  What about those sandwiches.”  Of course, if we had expanded our criteria to include all sandwiches in America, we’d all be dead, having emotionally snapped and rented a bus to drive our whole staff into the ocean somewhere between writing up the dagwood sandwich and the Limburger sandwich.  Our families wouldn’t have even shown up at the funerals, so worried that the corpses would spring back to life to tell them to spend twenty minutes complaining that the Jibarito isn’t nearly well-known enough to warrant its own Wikipedia page.  Ultimately, the decision to limit the sandwiches in our regional sandwiches articles was the right one, both for the marriages of our staff as well as for our rapidly depleted alcohol supply, but it did leave us feeling a little hollow.  What was the point in tearing out our hair to scrap together a few sentences on how people who call sandwiches “sarneys” are terrible people who should pay for what they have done, if we don’t get to reward ourselves by looking at pictures of delicious non-elongated sandwiches.  Sandwiches that we love, that we crave, that make our lives better.

Sandwiches like the Reuben.

The Reuben is either your favorite sandwich, or the sandwich you always forget about until you see someone order a Reuben and say, “Goddamn, it’s been a while since I’ve had a Reuben, I’ll take one too, now that you mention it.”  Everyone appreciates it, even though most of us probably think that the Reuben has foreign, possibly European, origins.  It’s not an unfair assumption.  After all, this is a toasted rye bread sandwich that’s filled with ingredients that are considered Jewish or Irish (corned beef), Swiss (cheese), Russian (dressing), or German (sauerkraut).  Of course, the very multicultural aspect of the Reuben itself should be a clear indicator that it has American origins, though the simple fact that it’s delicious and savory and way more unhealthy than even your worst assumptions (yes, yes, all the saturated fats, all of them into the churning maw) should be enough of a clue as far as its Americanness goes.  And we’re going to let you in on the American history of this cultural hodgepodge of cured meat, fermented cabbage, and mayonnaise haphazardly mixed with ketchup.  Not because the Reuben is the sandwich you need, but because it’s the sandwich you deserve.

The American History Of The Reuben Sandwich

 reuben

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