D’oh! It was indeed Scottish Woodcock. I don’t know why my brain substituted woodchuck. Moreover, when I looked up the scotch woodcock recipe (Its real name) after posting, I found that what my mother made wasn’t scotch woodcock after all, and now I’m wondering why she called it that. I’ll have to ask my siblings. What Mom made was a version of Welsh rarebit with tomatoes. The only recipes I’ve found use cream of tomato soup, but I recall bits of tomato in there, so I don’t know what the hell Mom made.
Sloppy joes is a really odd choice. Grocery stores I go to still stock piles of cans of this, and it isn’t dusty old stock. I make it myself occasionally.
On the other hand, I don’t know anyone who eats passenger pigeons sandwiches any more.
Oh Hell yes. Although nobody’s adequately explained how the Chicago egg & pepper sandwich made its way into a Sopranos script. Was Mikey Palmice working an angle with the Outfit?
As for sloppy joes: if you have to eat it with a fork, it’s not a sandwich, it’s just a dish with bread instead of potatoes or noodles. Might as well put creamed chipped beef between two pieces of toast and see where it gets you. Shit on a shingle out of luck.
The hot brown is a regional sandwich, it is only threatening to become bigger, not smaller. Like how Nashville hot chicken had a mini-explosion a few years back, I’d think the hot brown will have the chance
The fluffernutter is one I’ve always been aware of and I’m sure I can find fluff if I look hard enough, but also regional. But it’s something I think gets independently invented all the time outside of Mass by bored 8 year olds.
Coronation by name and coronation by nature. The story goes (iirc) that it was created specifically for the coronation of QEII incorporating ingredients from all parts (maybe…) of the commonwealth. Still a thing - I had it on a baked potato back in the summer, and very nice it was too.
What in the name of god is a chow mein sandwich? Break it to me gently…
The British equivalent is the Boxing Bay sandwich, with which Trep jr annually horrifies us. Two stout slices of bread, turkey, pigs in blankets, stuffing, brussels sprouts, sliced roast potatoes, parsnips and gravy. All cold.
Every once in a great while I still enjoy a childhood favorite of mine from the early 1960’s: A scrambled egg sandwich on white bread with salt, pepper, butter and ketchup.
Nobody eats the Hot Brown anymore? I’ve never been to Louisville, but my understanding is that every restaurant in town has their take on the Hot Brown on the menu. Is this not the case anymore?
Thanks for asking. I am curious, but didn’t want to be the tall poppy on this one.
ETA: The Hot Brown just seems like a variation on a Croque Monsieur, another open face sandwich made with a mother sauce and broiled cheese only with turkey and bacon instead of ham. Another sandwich not much favored these days. I love a good Croque Monsieur, though! Bet I’d love a Hot Brown, too.
The photo made it look like what IMO it sounds like - glop chow mein between bread. DH used the word “redundant” to describe putting something noodle-based on bread, and I agree with him.
Yep. If there are just a couple of eggs left in the carton, it’s egg salad sandwich time. If I decide to follow the fried egg variation, the egg must be vulcanized. Pepper, a little hot sauce and LUNCH!
It was the 60’s and we didn’t have salsa in the midwest back then. Hell, ketchup was exotic and spicy. I remember my dad telling me that he was considered bold and daring for trying ketchup with his french fries in the late 1950’s.
Chow Mein sandwiches sounds delicious. Also haven’t had sloppy joes since I was a bit younger. I remember liking them but idk how I’d feel about them now.
