Rethinking the Sandwich

As legend goes, the term ‘sandwich’ came about when the fourth Earl of Sandwich, a hard-core
gambling addict, requested something that could be eaten with one hand so he wouldn’t have
to take a break from gambling. Presented with some meat between two pieces of bread, in a
medieval version of celebrity endorsement, the dish came to be known as a sandwich, despite
the fact that known records of dishes resembling sandwiches have been around at least since
the 1st century BC.

“What, then, were sandwiches called before they were sandwiches?” writes Mark Morton in a
piece entitled ‘Bread and Meat for God’s Sake’ in the University of California’s Journal of Food
and Culture in 2004. Digging into the depths of English history, Morton finds that sandwiches
were referred to “bread and meat” or “bread and cheese”, a succinct description of the basic
sandwich. Humanity’s love affair with combining the soft, spongy texture of bread with all
manner of fillings has evolved since then, however, to present us with the myriad of options
available today.

The Baguette
The English might have given us the term ‘sandwich’, but the French have given us the
baguette, which, with its soft, flavoursome interior and hard, crispy exterior offers the perfect
vessel for absorbing sauces and juices where plain sliced bread won’t do. The possibilities are
endless, but the Vietnamese version of soft pâté, pungent coriander, chilli, fish sauce and a
variety of meats and salads certainly takes it to a new level.

The Ice Cream Sandwich
Possibly the most unhealthy version of the sandwich available, the ice cream sandwich involves
a slab of ice cream placed in between not two pieces of bread, but two delectable cookies. It’s
dessert combined with the convenience of a sandwich; or as Pat Monnot from Pat & Stick’s
Homemade Ice Cream Co. says, “When people are tired of mayonnaise and mustard and cold
cuts, they want ice cream.”

Although the most common concoction is vanilla ice cream and chocolate biscuits, Monnot
says people should have fun and “come up with crazy ideas” at home. His personal favourite is
caramel ice cream combined with pecan cookies.

The Really Freakin’ Good Steak Sandwich
Of course, sometimes nothing can beat the good ol’ “bread and meat”. At Chophouse restaurant
in Sydney, famous for its meats, steak sandwiches aren’t even on the menu yet executive chef
David Clarke often receives requests for his version, a rib-eye steak served with melted gruyere,
caramelised onion, aioli and house-made ketchup, served on lightly toasted, unsweeteened
brioche. “Sometimes people don’t want a posh dining experience. They want something simple,
that they can relate to,” he says, “and when [a steak sandwich] is done right, it’s bloody good.”

By Annette Lin
Photo: Flickr http://www.flickr.com/photos/spoonandchair/4681433577/#/