I never heard of sliders until I went to boot camp. In the Navy all hamburgers are “sliders”.
When I was a baker people would bring in tomatoes fresh from their gardens. The first pan of hard rolls out of the oven disappeared as soon as they were cool enough to handle – hard roll, butter, sliced tomatoes, salt and pepper, assembled by the cake decorator.
I don’t think I’ve ever seen one that wasn’t made with a hamburger bun.
Is it made by real hoes?
If it has ketchup on it, it won’t need to be protected from me.
“You can’t chop your mama up in Massachusetts,
Not even if you’re tired of her cuisine.
No, you can’t chop your mama up in Massachusetts.
You know it’s almost sure to cause a scene.”
Yeah, I grew up in central hoosierland. Ham salad at our house when I was a kid had bologna, Ritz crackers, sweet pickle relish, and Miracle Whip in it. Maybe there was some yellow mustard but I’m not sure. We used a clamp-to-the-table meat grinder to mix it all up. Real mayo? Unheard of! I asked why we used bologna instead of ham and was told it just tasted better.
A while back I was talking to a friend of mine about this and he said he had real ham salad once and did NOT recommend it. He said it was way too salty. BTW, we’re 63 and 64.
I’ve posted about dad’s SPAM® salad sandwiches many times. Never used a food processor. Grind the SPAM® in a meat grinder, and mix with Miracle Whip and sweet pickle relish.
Every time I post this, I get push-back because of the Miracle Whip. And every time, I explain why it’s necessary. So here it is again: SPAM® is fatty and salty. Miracle Whip is light and sweet. They counterbalance. Sorry, but that’s just how ‘cooking’ works. If you use mayonnaise, then it’s too fatty and too salty. You need the sweet of the ‘salad dressing’. You may hate Miracle Whip. You may think it’s the Devil’s Semen. But it has its uses. And this is it. (I’m sure there are other uses, but this is the one I know.)
My Chicago-area mother made ham salad with that same clamp-on meat grinder - ham, mayo, sweet relish. I’m pretty sure her mother made it when she was growing up, so back in the 1930s - 1940s. I didn’t think it was too salty as a child, but if I made it nowadays I might. I keep saying I’m going to do it, but it hasn’t happened yet. I’d be using a food processor, not a meat grinder.
My office mate says no Ritz crackers were used in the in-laws’ bologna/ham salad.
When I last lived in London, about 15 years ago, pretty much every convenience store and supermarket sold pre-made coronation chicken sandwiches to go, and delis would make them to order. The article suggests this hasn’t actually changed (“It can still be found as the basis of convenience store and deli counter sandwiches in the U.K…”) which raises the question of why it’s even on the list. Does the author think that all these sandwiches are made just for show, and get thrown away at the end of the day, unpurchased and uneaten?
No body eats egg sandwiches? If you got a penny for every egg, Taylor 's Ham, and cheese on a hard roll sold in New Jersey every day you’d quickly be mega-rich.
I grew up on ham spread. Grandma’s recipe was really basic though, leftover ham, hard boiled eggs, and mayo.
I eat a sloppy joe open-faced, with a knife and fork. Usually with a can of Bush’s Homestyle beans. Works for me.
Now, has anybody ever eaten a radish sandwich? Sliced radishes, butter, Miracle Whip, salt, and white pepper. Loved those when I was a kid, and still do.
I don’t doubt it. Sounds quite yummy. It just needs to be deployed on bread soft enough to readily bite through. Perhaps with a nice chewy/hard bagel on the side for texture contrast.
Since we’re SoCal reminiscing … I recall being age 6 or maybe 8 when I first learned of chili size. I was baffled how it got that illogical name and was annoyed that none of the grown-ups had any idea either.
Such was life before the internet. Lots of stuff “just was, and for no discoverable reason.”
That’s not referring to egg sandwiches in general , just the particular one described in the article , which includes anchovy and appears to be a lunch item.
Scrambled eggs and toast is a familiar if mundane breakfast in the U.S., and a morning sandwich based on those ingredients is just as common. Both of those dishes very much lasted to the present day, unlike Scotch woodcock.
One reason is that most people are too lazy to prepare and pack a lunch, and places like Subway, Panera, Arby’s, etc. don’t carry those choices. I make my own lunch but, being a turkey lover, my sandwiches are pretty much always turkey based. I do like Liverwurst Or Braunschweiger, but I haven’t bought any in years because I’ve always had the perception that it is very fatty. Looking it up, I see that it kind of is, but it is also rich in many good things, also. I might buy some and have that once or twice a week instead of all turkey.
All Braunschweiger is Liverwurst, but not vice-versa. Liverwurst is a general term for liver sausage. Braunschweiger is a type of liver sausage, typically smoked, from the German town of Braunschweig.
Thank you for this. This was one of my dad’s favorite sandwiches, you said it all, hot summer day, home grown tomato, dude making a mess on the counter, it’s a nice memory.
Back to the topic, I also protest the inclusion of sloppy joes, it’s a summer camp staple, 300 kids in a dining hall eating sloppy joes is not a “sandwich people don’t eat anymore”. Perhaps it’s less popular than it was 50 years ago, but it’s still there.
Solidly on the side of Team Ham Salad Needs Miracle Whip. That’s how Mom made it growing up as well. It was one of my aunts, I believe, who introduced me to Underwood’s Deviled Ham spread. Perfect when you were making the spread for just yourself and not the whole family.
I didn’t discover good mayo until I was an adult. Now you’ll have to pry my bottle of Duke’s from my cold, dead hands.
I am sad to report that there is only one place to find a Monte Cristo is Little Rock and it’s at a restaurant called Cheddar’s Scratch Chicken. It’s not like I eat Monte Cristo sandwiches frequently, it’s deep fried after all, but Mrs. Odesio and I would go on occasion just so I could get one. The food at Cheddar’s is pretty bad, and I don’t go there any more because there’s nothing for Mrs. Odesio there. No Monte Cristo for me.
