1. Featuring:
The 21 Best Sandwich
Shops in America
With:
What can you eat on a
Roast Beef sandwich?
The Best Sandwich
Recipes Under 300
Calories!
Tuna Burger Recipe
& Po’ Boy Recipe!
SavorySandwiches

2. 2
Recipe: Pork
......................Sandwich
The Story of the Sandwich
By: Stephanie Butler....
............Recipe: Po Boy
What can you put on a Roast
Beef Sandwich?
By: Natalie Stein...................
..........Recipe: Beef Sandwich
Wine Paring with take out
Sandwiches
By: Joel Baxter......................
Recipe: Turkey Club
Submarine Sandwich &
..............................Chardany
The Best Sandwich Recipes
Under 300 Calories
By: Shope Magazine............
Recipe: Egg Salad
..............................Sandwich
p. 3-4
Contents
How to Eat a Healthier and
Tastier Sandwich
By: Charlotte Harding......
Recipe: Grilled Provolone &
...........Veggie Basil Sandwich
Featuring: The 21 Best
Sandwich Shops in America
By: Adam Lapetina.........
Recipe: Cheese Spinach
....................Quesadilla
Recipe:Tuna Burger................
p. 5
p. 6-11
p. 11-12
p. 7
p. 13-14
p. 16
p. 14-15
p. 17
p. 18
p. 19
p. 20
p. 21p. 9

3. 3
How to Eat a Healthier
and Tastier Sandwich
By: Charlotte Harding
Here, in the first part of our Good Sandwich
Guide, find out how to make your sandwich
healthier - without compromising on taste.
Stick to sandwiches with less than
five per cent fat
Many sandwiches, especially those
available on the High Street, contain lots
of hidden fat from mayonnaise, butter and
cheese. Try to buy a sandwich from a shop
which provides details of the amount of fat
it contains. If you are trying to lose weight
you should try to buy a sandwich that
contains less than 5g of fat per 100g. A typical
sandwich weighs around 200g so you should
try to eat a sandwich that contains less than
10g of fat in total.
Replace butter with low
fat mayonnaise
One of the quickest ways to cut the
amount of fat in your sandwich is by getting
rid of the butter or margarine you are using.
‘Butter and margarines are obviously very
high in fat,’ says Alison Rose, author of the
Luscious Low-fat Cookbook. ‘But the thing
people often don’t realise is that in fact these
spreads don’t really add much to a sandwich
in terms of taste.’ Instead try to spread low
fat mayonnaise or low fat mayonnaise mixed
with low fat natural yoghurt thinly on your
bread. You can even add lemon, chilli, lime
or cranberries to your mayonnaise for even
more taste. ‘You will gain a lot more in terms
of taste and lose a lot of fat,’ says Alison.
Make sure you use a low fat mayonnaise
though - as ordinary mayonnaise is full of fat.
Vary the bread - and fillings
- you use
One of the biggest pitfalls people make
when it comes to eating sandwiches,
according to Alison, is sticking to the same
old boring ingredients. ‘People are only
human and after a while the healthy
sandwiches you eat every day become
boring and you end up reaching for a
higher fat option.’ One way to prevent the
boredom factor is by varying the bread
you use. ‘There is more choice than ever
now,’ says Alison. Bread with seeds and
bread made with different grains, for
example, could provide a welcome change.
‘If you usually go for white breads,
try wholegrain,’ says Alison. ‘They have
much more flavour and are actually more
filling - so could help stave off your hunger.’
Pittas - heated up in a toaster - or wraps are
another variation you could try. Lean meats
such as chicken and turkey are an excellent
low fat filling options. If you are bored of the
fillings you are using click on the link further
up this page for more recipe ideas.

4. 4
Don’t assume a healthy sandwich
has to be a thin sandwich
‘There is a misconception that a low fat
sandwich must be slim and tiny - you know
the cucumber with no crust type,’ says
Alison. ‘That’s rubbish.’ Instead consid-
er the low fat foods you can add to your
sandwichthatwillmakeitbulkier,thereforemore
appealing to the eye, tastier and more
satisfying. Good things to add include
watercress, peppers, celery and lettuce,
spinach, sun dried tomatoes, beansprouts
and nuts. Fruits such as apples, peaches and
grapes are another great way to give a boring
sandwich a healthy, tastier twist.
Don’t go soggy!
They may have looked delicious when
you prepared them lovingly the evening
before. But by noon the next day homemade
sandwiches often look soggy and a little
worse for wear. But there are ways of putting
the spring back, according to Alison Rose.
One good tip when using ingredients likely
to make a sandwich soggy - such as tuna or
tomatoes - is to put a lettuce leaf on each
slice of bread before placing the filling on
top. ‘The lettuce protects the filling from
going soggy,’ says Alison. Alternatively, try
taking your sandwich filling and bread to work
separately and making up your sandwich in
the kitchen at work. ‘It’s surprising how much
more appetising sandwiches can be if you
prepare them this way,’ says Alison.
Add herbs and spices
Most of us have started using more
herbs and spices in our cooking at home. But
when if comes to sandwiches, many would
never consider adding a few leaves of basil or
slices of chili. ‘What people are really looking
for in a sandwich is taste and many of the
things that add taste are not fattening,’ says
Alison. Experiment with adding chopped
chilli, basil, parsley, chives, mustard and
salsas to your sandwiches.
Cheat with cheese
It may be full of fat, but some of
us - particularly vegetarians - find it hard to live
without cheese in our sandwiches. But there
is a way of cutting fat while still getting plenty
of taste. ‘Try using a strong cheese as you
won’t need as much,’ says Alison. ‘Also try to
grate the cheese, as you really only need a
small amount for the taste you are looking for.
Grilled Provolone &
Veggie Basil Sandwich

5. 5
Serves: 1
Total time: 10 min
Fruit and Spinach Smoothie
Ingredients:
2 slices swirl pumpernickel bread
2 tablespoons butter, at room temperature
2 slices provolone cheese
2 tomato slices, patted dry
2 avocado slices
2 large fresh basil leaves
Instructions:
Place the bread slices on a flat work
surface. Spread 1 tablespoon of butter
evenly over one side of each slice of bread.
Warm a skillet over medium heat for 3 to 5
minutes. Layer the sandwich as follows: Slice
of bread, butter side down, 1 slice cheese,
tomatoes, avocados, 1 slice cheese and slice
of bread, butter side up. Place sandwiche
onto the hot skillet. Cook on each side for
about 3 to 4 minutes, or until the bottom layer
of cheese begins to melt around the edges.
Cut in half and serve!

6. 6
“21 Best Sandwich Shops
in America!”
By: Adam Lapetina
So, without further ado, here are the 21 best sandwich shops in America. Prepare to get hungry:
East Hampton Sandwich Co.
Dallas, TX
WHAT YOU’RE GETTING: Fried chicken + jack
A relative newcomer to the sandwich scene, East Hampton was founded in 2012 by an aspiring
lawyer who traded tort reform for torta reform (sorry) and assembled a team of sandwich-crazed
artisans to help him advocate for YOU. What resulted is a sleekly minimalistic temple of farm-to-table
goodness, with the likes of Southern fried chicken, avocado mash, pepper jack, greens, and cured
baconwithajalapeñocreamsauce,wheretheyhavequiteobviouslypleadguiltyofbeingtotallyawesome.
Zingerman’s
Ann Arbor, MI
WHAT YOU’RE GETTING: Jon & Amy’s Double Dip
We already mentioned Zingerman’s in our college sandwich-shop roundup, but that didn’t mean
that they didn’t warrant being mentioned again -- and here we are! Zingerman’s isn’t just a sandwich
shop; it’s an institution, with a creamery, a roadhouse, and a bakery, all rolled up into a package that
also happens to sling some of the best deli meats, pickles, and sides in the entire country. It’s a little on
the pricey side, but that’s a non-issue when you consider the fact that you’ll be getting piles of pastrami,
corned beef, Swiss & Wisconsin muenster cheeses, and two types of deli mustards (when you order
their famous Jon & Amy’s Double Dip), in addition to the hundreds of other combinations they have
available for revelers.
Noble Sandwiches
Austin, TX
WHAT YOU’RE GETTING: The Noble Pig
Putting Northwest Austin on the foodie map, Noble Sandwiches took a gamble opening in the
suburbs in late 2010 and quickly garnered a rep for sandwiches worth a half-hour drive. Everything’s
made in-house from the bread to the bacon, which you can literally take home thanks to a deli case
stuffed with meats and charcuterie. The signature ‘which is the seared beef tongue (smoked green
onions, red pepper relish, aioli) that’s a modern flip on Mexican lengua, but they’re also rocking more
traditional fare like the eponymous Noble Pig, stacked with spicy ham, pulled pork, prov, and -- of
course -- bacon.
Featured Article:

7. 7
Masterpiece Delicatessen
Denver, CO
WHAT YOU’RE GETTING: The Braised Brisket
Not many chefs open a great sandwich shop and then open a truly great restaurant, but Denver’s
Justin Brunson did just that. Making his mark on the Denver scene with Masterpiece Deli (which just
opened its second location in town), Brunson won the hearts and arteries of the Mile High sandwich-
loving community with selections like a Cubano (slow-roasted mojo-brined pork, Black Forest ham,
Swiss cheese, garlic aioli) and a 12hr-braised beef brisket sammie (with Tallegio fondue on a baguette).
Be sure to top whatever sandwich you get with Denver Bacon Co. bacon -- obviously, if you’re already
going to open a great sandwich shop and a great restaurant, you should start your own bacon company,
too.
Cemitas Puebla
Chicago, IL
WHAT YOU’RE GETTING: The Atomica
Cemitas are essentially a variation of the torta native to the Mexican state of Puebla, differentiated
primarily by the pillowy sesame seed roll, which Chicago landmark Cemitas Puebla gets custom-made
at a local bakery. The milanesa (breaded-and-fried pork loin) is the most traditional, but if you’re
looking to up your swine intake you can add guajillo-rubbed loin and ham to get the triple threat that
is the Atomica. A huge pile of shredded, mozz-like Oaxacan cheese, a generous smear of creamy
avocado, and sweet, smoky, spicy chipotle bring all kinds of added flavor and texture, but pros know to
take it even further and add a few drops of their trio of addictive salsas to each bite.
Cheese Spinach Quesadilla recipe:
ingredients:
Servings:
2-8
Units: US | Metric
4 flour tortillas (( like whole grain)
1 tablespoon butter
2 green onions, chopped
1 1/4 cups monterey jack cheese (or more to
taste) or 1 1/4 cups monterey jack and ched-
dar cheese blend, grated (or more to taste)
1 bunch fresh spinach, chopped (about 3/4
cup when cooked)
garlic salt
chili powder
Directions:
1. Melt butter in a skillet and place a tortilla
on it.
2. Add half of the cheese to the tortilla.
3. On top of the cheese, add half of the green
onion and spinach.
4. Sprinkle with half the garlic salt and chili
powder.
5. Top with another tortilla, turn over and fry in
skillet until the cheese melts.
6. Slice into quarters (or 1/8’s for appetizers)
and serve hot.
7. Repeat with next 2 tortillas.
8. Good served with salsa and sour cream!
9. This would be great served with
guacamole on lettuce and refried beans or/
and rice.

8. 8
Mendocino Farms
Los Angeles, CA
WHAT YOU’RE GETTING: Kurobuta Pork Belly Banh Mi
Mendocino Farms is an LA-based sandwich market that specializes in locally produced and
raised vegetables and meats, meaning their stuff is fresher than a certain prince. Step into any of their
woody, grass-adorned locations, and you’ll be struck by their natural aesthetic; one bite of any of their
seasonal sandwiches or down-home favorites, and you’ll be struck by their pure deliciousness. Folks go
especially crazy for their Kurobuta pork belly banh mi, served on ciabatta rather than the typical French
roll, and filled with caramelized pork belly, pickled daikon & carrots, cilantro, cucumbers, jalapeños, and
a chili aioli.
Lardo
Portland, OR
WHAT YOU’RE GETTING: Porchetta
It’s a special kind of awesome when a place is named after what people will call you after you’ve
eaten too much of its wares, but Lardo is indeed a special kind of awesome. The cart-turned-three-
restaurant-chain does everything right, from the spicy grilled mortadella to the incredibly flavorful
porchetta, the meatball banh mi, and, perhaps, the best Cubano this side of Havana. The secret? Every
bit of pork is made in-house, from the ham and mortadella to the pig skin sprinkled in hand-cut fries.
When even the tuna melt is exceptional, you’re in trouble. Someday soon, Chef Rick Gencarelli will
have enslaved all of Portland.
Melt Bar and Grilled
Cleveland, OH
WHAT YOU’RE GETTING: The Parmageddon
Cleveland’s got its fair share of interesting people, but not all of them open tattoo-friendly,
punk-rock-playing alternative grilled cheese joints, like Matt Fish did when he first founded Melt Bar
& Grilled in 2006. Offering patrons who get a Melt tattoo 25% off for life is only the second of his
selling points -- the first is grilling up insane grilled cheese sandwiches that keep Ohioans coming back
time and time again. The Parmageddon, for example, rocks potato & onion pierogi, sauerkraut, sharp
cheddar, and sauteed onions and is every bit as face-melting as its name would suggest.
Paseo
Seattle, WA
WHAT YOU’RE GETTING: The Caribbean Roast
This Caribbean snack shack with two locations in Seattle can be identified one of two ways (in lieu
of a big, flashy sign, which they’re apparently not all about): 1) the intoxicating smell of caramelized
onions and slow-roasted pork wafting out of it, and 2) the line going down the block and beyond. Sure,
it’s cash-only and the wait for a sandwich might be up to an hour, but there’s a reason everyone swears
by Paseo’s creations -- they’re so goddamned delicious. Try the Caribbean Roast with marinated,
fall-apart-tender pork shoulder, aioli, cilantro, and Romaine lettuce to get the best possible experience.
Linden Store
Wellesley, MA
WHAT YOU’RE GETTING: Hot BBQ Roast Beef with American cheese (only available on Wednesdays)
If you grew up in a Western suburb of Boston, the name “Linden” rings out. As in, “I’m getting a
Linden,” and “You want to go to Linden?,” and “Who just ate my Linden, because now I have to kill
them?” Open since 1933 and owned by the LeBrun brothers -- Greg and Mark -- the vibe is old-school
town deli: stools, communal tables, and a line that often snakes close to the front door during lunch
hours. All of the sandwiches are good (try the Hot Italian or the Ryan, and add extra “hots”), but on
Wednesdays, they do a hot sub special that usually sells out by noon featuring slow-simmered BBQ
roast beef and onions with melty American cheese that will change your life, or at least the notch you
use on your belt.

9. 9
White House
Atlantic City, NJ
WHAT YOU’RE GETTING: Cheesesteak
With a history that spans 60yrs and a line that often spans 60 people, White House is a veritable
Atlantic City institution whose authentic Italian subs were apparently frequently craved by Mr. Sinatra
himself, who would send a lucky lackey down from NYC just to pick some up for him. The original sub
shop’s still standing, but you now have the option of going to the Trump Taj Mahal to pick up your fix of
capicola, provolone, salami, and chili peppers. Or be a little unorthodox and give their cheesesteak a
try. Just go in armed with the knowledge of what you’re getting into -- their “half” sandwich is bigger than
just about any whole sandwiches you’ve ever eaten. So, you know... get the whole sandwich.
Local Foods
Houston, TX
WHAT YOU’RE GETTING: The Crunchy Chicken
At this sandwich marketplace in Houston, everything is the sum of its parts -- and the parts are
insanely awesome. The wide-open, retro aesthetic sets the stage for sandwiches crafted with the same
care and love that Texans have been accustomed to for generations. Each sandwich purchase nets you
two sides, which they swap out based on what’s available/in-season (think crispy slaw with lemongrass
vinaigrette), and you’ve pretty much gotta try their Crunchy Chicken sandwich with nut “crumble”,
provolone, buttermilk ranch, and pickles on a chewy pretzel bun to truly know Southern comfort.
Darwin Cafe
San Francisco, CA
WHAT YOU’RE GETTING: Roast Beef
Hidden away in a pint-sized hole-in-the-wall in San Francisco, Darwin’s small interior belies the
huge sandwiches within. Committed to bringing you the best in seasonal ingredients and fresh-baked
breads, Darwin’s an intimate backdrop to some of the best sandwiches this side of the Mississippi. In
addition to being tender and supremely thin-cut, their legendary roast beef, is also piled high with the
complementary veggie du jour, which in some cases is arugula and tomato jam and in others is
caramelized onions, peppers, and mushrooms.
Ingredients
1 (6 ounce) can tuna, drained
1 egg
1/2 cup Italian seasoned bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayonnaise
2 tablespoons chili sauce
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced
4 leaves of lettuce (optional)
Directions
Combine tuna, egg, bread crumbs,
onion, celery, red bell pepper, mayonnaise,
hot chili sauce, chili sauce, dill, salt, pepper,
hot pepper sauce and Worcestershire sauce.
Mix well. Shape into 4 patties (mixture will
be very soft and delicate). Refrigerate for 30
minutes to make the patties easier to handle, if
desired.
Coat a non-stick skillet with cook-
ing spray; fry tuna patties for about 3 to 4
minutes per side, or until cooked through.
These are fragile, so be careful when turning
them.Serve on buns with tomato slices and
lettuce leaves, if desired.
Tuna Burger Recipe:

10. 10
John’s Roast Pork
Philadelphia, PA
WHAT YOU’RE GETTING: Roast Pork
With arguably one of the best cheesesteaks in the city of Philadelphia, John’s Roast Pork
stands above the rest for its other sandwiches, which are pretty much all outstanding. It may be in a
different camp than some other Philly cheesesteak joints, which use neon-orange Cheez Whiz instead
of the sharp provolone of John’s, and it’s their authentic ingredients that allow them to also make an
impeccably juicy roast pork sandwich (duh) with spinach, as well as an awesome steak Milano with
grilled tomatoes, all on fresh-baked sesame seed rolls. It’s so good you won’t even miss the Whiz, and
that’s saying something.
Mitchell Deli
Nashville, TN
WHAT YOU’RE GETTING: The Asian Flank Steak
Totally reviving the East Nashville food scene (and possibly setting the bar for full-service
delicatessens all over the US), Mitchell Deli was founded in 2008 with the goal of providing custome
rs with all-natural, all-delicious ingredients made into beautiful sandwiches, and on their first day of
service, they ran out of food. If that isn’t enough of an indicator of Mitchell Deli’s greatness, check out their
legendary Asian flank steak sandwich (once offered only on Mondays, but now available throughout the
week due to high demand), which has been featured on Adam Richman’s Best Sandwich in America
and is served on locally made, fluffy ciabatta bread.
Cochon Butcher
New Orleans, LA
WHAT YOU’RE GETTING: The Cochon Muffuletta
Everyone knows that New Orleans’ muffuletta is the king of sandwiches. That fact is indisputable.
What is up for debate, however, is which place in New Orleans serves the finest specimen of this
gargantuan stack of olive tapenade, mortadella, salami, mozzarella, ham, and provolone -- and the
top dog is most certainly Cochon Butcher, a wine bar-butcher counter combo that’s got the city’s best
sandwich menu (“bacon melt”, anyone?). Central Grocery may be the original, but it can’t compare to
the freshness of CB’s house-cured meats, melty cheese, spicy olives, and soft, gloriously chewy bread.
Enriqueta’s Sandwich Shop
Miami, FL
WHAT YOU’RE GETTING: The Cuban
In addition to being one of the best authentic Cuban restaurants in all of Miami, Enriqueta’s also
makes a hell of a Cuban sandwich -- but not just the pressed ham, roast pork, cheese, and pickle
panini that we’re all used to. They also whip up a Cuban chicken sandwich, stacked with lettuce, tomato,
shoestring potatoes, and grilled onions that’s out-of-this-world good. The place is a little hole-in-the-wall
where lines can get pretty long, so be sure to venture out and grab your fix before they close at 4pm.
Saltie
Brooklyn, NY
WHAT YOU’RE GETTING: The Scuttlebutt
Saltie may look like an ultra-hip temple of Brooklyn coolness from the outside, and that’s because
it is. But here’s the rub: they make some of the biggest, best, and messiest sandwiches in the entire
world, and they do it all in a tiny space using mostly -- GASP -- vegetables. Granted, there are a few
meaty bites on the menu (mortadella, chicken liver paté, ham, even sardines), but the real move here is
to go with one of their funky vegetarian sandwiches, like the Scuttlebutt, a seemingly unholy amalgam
of eggs, feta, capers, olives, pickled veggies, and spicy pimentón aioli on perfectly fluffy foccacia, which
-- if it doesn’t convert you into a believer -- will at least preach you the gospel.

11. 11
Animals at The Wayland
New York, NY
WHAT YOU’RE GETTING: The Pulled Bacon
In a city with more than its fair share of secrets, tucked-away restaurants, and almost-inaccessible
eateries, Animals at The Wayland just might be the most clandestine of them all. Sitting inside The
Wayland, an unassuming, cutting-edge Alphabet City cocktailery, Pink Floyd-homaging Animals is only
open from 11am-5pm, and only on weekdays, plus to get there you’ve gotta trek over to Avenue C,
which is, like, far. But when you do, a pulled bacon sandwich with red slaw, avocado, pickled jalapeños,
refried beans, and chili mayo will be waiting to reward you for taking the afternoon off work strictly for a
sandwich. Or maybe the Pernil “Don’t Call Me George” Romero, whose pork shoulder is slow-cooked
in garlic, fennel & rosemary. The pig on the wing shall be you.
Pittsburgh, PA
Primanti Bros.
WHAT YOU’RE GETTING: Pastrami & Cheese
Yet another holdover from our college sandwich-shops list is Primanti Bros., one of the few joints
on this list that boasts a profile of its signature sandwich-making style on its Wikipedia page. Founded
in 1933 by a few brothers named Primanti, the innovative sandwich shop skews toward the behemoth,
opting to add a helping of hand-cut French fries to each one of its already-prime deli sandwiches (such
as pastrami, salami & cheese, and even knockwurst). This, as you can imagine, made them pretty
popular, and they now boast 16 Pittsburgh-area locations, with a few popping up in far-away Florida,
and then… THE WORLD?!
“Darwin’s an intimate
backdrop to some of the
best sandwiches this side
of the Mississippi!”
You can also look up some videos of “Diners,
Drive-Ins, and Dives,” a show about the most
famous places to eat in the U.S., whether it
being about ice cream, sandwiches, or hearty
meals!
You can watch videos on the Food Network
Channel either Online or on TV.
The link below can get you to the Online web-
site, so that you may watch the videos at your
own convenience!
http://www.foodnetwork.com/shows/diners-
drive-ins-and-dives.html
Diners, Drive-In’s
and Dives

12. 12
INGREDIENTS
PORK AND MARINADE:
1/4 cup smoked paprika
1/4 cup brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 teaspoons dry mustard
1 teaspoon cayenne pepper
3 pounds boneless pork shoulder
VINEGAR SAUCE:
3/4 cup ketchup
3/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup minced fresh pineapple
1 teaspoon cayenne
1 teaspoon Dijon mustard
1 teaspoon sea salt
4 brioche buns, lightly toasted
Plantain chips, for serving
DIRECTIONS
For the pork and marinade: In a bowl,
mix together the paprika, brown sugar, salt,
pepper, mustard and cayenne.
Put the pork in a resealable plastic
bag, add half of the dry marinade, seal the
bag and rub the marinade into the meat.
Refrigerate overnight up to 24 hours.
Preheat the oven to 270 degrees F.
Remove the pork from the fridge and
rub with the remaining marinade. Wrap in
aluminum foil and put on a baking sheet.
Bake until tender, 7 to 8 hours. Pull the pork
out of the oven and shred it with two forks
For the vinegar sauce: In a mixing bowl,
whisk together the ketchup, vinegar, maple
syrup, pineapple, cayenne, mustard and salt.
To make the sandwiches: Put a
portion of pulled pork in a bowl; add a few
tablespoons of vinegar sauce and mix. Pile
on the toasted brioche buns and serve with
a side of plantain chips.
Pork Sandwich Recipe:

13. 13
Would you believe that Americans eat
more than 300 million sandwiches a day?
That’s right, every day we consume about
as many sandwiches as we have people to
eat them. And why not? The sandwich might
be the perfect food: portable, open to any
interpretation and as simple or as elaborate
as the mood permits. The sandwich has
a long history, but it hasn’t always been as
embraced in America as it is now. It’s har
d to imagine, but the sandwich was once
thought of as a symbol of a colonial past that
most patriotic Americans wanted to forget.
The sandwich as we know it was
popularized in England in 1762 by John
Montagu, the 4th Earl of Sandwich. Legend
has it, and most food historians agree, that
Montagu had a substantial gambling prob-
lem that led him to spend hours on end at
the card table. During a particularly long
binge, he asked the house cook to bring him
something he could eat without getting up
from his seat, and the sandwich was born.
Montagu enjoyed his meat and bread so
much that he ate it constantly, and as the
concoction grew popular in London society
circles it also took on the Earl’s name.
Of course, John Montagu (or rather,
his nameless cook) was hardly the first
person to think of putting fillings between
slices of bread. In fact, we know exactly where
Montagu first got the idea for his cre-
ation. Montagu traveled abroad to the
Mediterranean, where Turkish and Greek
mezze platters were served. Dips, cheeses,
and meats were all “sandwiched” between
and on layers of bread. In all likelihood
Montagu took inspiration from these when he
sat at that card table.
Montagu’s creation took off immediate-
ly. Just a few months later, a man named
Edward Gibbon mentioned the sandwich
by name in a diary entry, writing that he’d
seen “twenty or thirty of the first men of the
kingdom” in a restaurant eating them. By the
Revolutionary War, the sandwich was
well established in England. You would
expect American colonists to have taken to
the sandwich as well, but there’s no early
written record of them in the new country at
all, until a sandwich recipe didn’t appear in an
American cookbook until 1815.
Why would this creation go unsung
in the nation for so long? It seems early
American cooks tended to avoid culinary
trends from their former ruling state. And the
name “sandwich” itself comes from the British
peerage system, something that most
Americans wanted to forget. Once memory
faded and the sandwich appeared, the most
popular version wasn’t ham or turkey, but
tongue!
Of course, most Americans today
wouldn’t dream of a eating a tongue
sandwich. But that’s ok, since we’ve come
up with some pretty excellent sandwich
The story of the Sandwich
By Stephanie Butler

14. 14
ideas since then. That iconic New Orleans
sandwich, the Po’ Boy, came about in
the Great Depression during a streetcar
worker strike. Two brothers, once streetcar
operators themselves, owned a sandwich
shop nearby, and promised to feed any down-
on-his-luck striking worker for free. When a
hungry striker walked into the shop, the
clerks would yell, “Here comes another po’
boy,” and the name stuck. That school lunch
staple, the Sloppy Joe, came about at around
the same time, the innovation of a short
order diner cooked named – you guessed
it – Joe. And the Reuben, that decidedly un-
Koshertreatofcornedbeef,Swisscheese,and
sauerkraut, appeared not in a New York
City deli but in Omaha, Nebraska. Named
after one of the participants in a weekly
poker game that took place in a hotel, the
creation really took off when the hotel owner
featured it on the dinner menu. It later won a
nationwide recipe contest, and the rest is
history.
The perfect sandwich is hard to find.
But when you do find it, you have to pay
homage. From superior ingredients to the
freshest-baked bread and sauces that make
you say, “Dammit, I kind of want to drink
that!”, the ideal sammie has to strike a deli-
cate balance, and the people who make them
have hit upon something way more important
than just a portable meal.
Po Boy Recipe:
Total Time:15 min
Prep:10 min
Cook:5 min
“When a
hungry striker walked
into the shop, the clerks
would yell, ‘Here comes
another po’ boy,’ and the
name stuck.”

15. 15
Ingredients
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp’s)
Directions
Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with
1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium
mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the
Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture,
coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown,
stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with
salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some
of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle
with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato
slices, sliced pickles and hot sauce, if desired. Serve with potato chips

16. 16
What can you put on a roast beef sandwich?
By: Natalie Stein
Start by making your roast beef sandwich on sliced whole-wheat bread, a whole-grain tortilla or a
whole-wheat roll. Whole-grain breads are naturally higher in dietary fiber, magnesium and iron than
white breads. Then choose lean cuts of roast beef to keep your saturated fat in check. A 3-ounce portion
of roasted beef chuck contains 4.4 grams of saturated fat, while a 3-ounce portion of roasted bottom
round contains only 1.9 grams of saturated fat. Lastly, add any number of nutritious options to give your
sandwich a tasty, healthy kick.
Hot or Cold Vegetables
Vegetables are low-calorie additions that add nutrients such as dietary fiber, potassium, and
vitamins A and C. If you are packing a sack lunch and making your roast beef sandwich ahead of time,
add lettuce and tomatoes to your sandwich. Put roasted red peppers, sun-dried tomatoes and fresh
basil on your sandwich to give it an Italian flare, or make your sandwich spicy with grilled Anaheim
chilis and jalapenos. Freshly grilled onions and mushrooms are other toppings for toasted roast beef
sandwiches.
Low-Fat Cheese
Cheese provides additional protein and also is a source of calcium, which helps your body build and
maintain bone mass. Choose low-fat cheese to limit your consumption of sodium, a mineral that in large
quantities can cause high blood pressure and an increased risk for heart disease, stroke and kidney
disease. Add low-fat provolone or mozzarella cheese to a roast beef sandwich with red peppers; make
roast beef and mushroom sandwiches with Swiss cheese; or add low-fat cheddar cheese to a roast
beef sandwich with onions, green peppers and tomato sauce.
Avocados, Vinaigrette or Hummus
Avoid butter because of its high content of saturated fat, which raises levels of cholesterol in your
blood and can increase your risk for heart disease. Instead, add avocados or guacamole to reduce
the dryness of your roast beef sandwich since they contain heart-healthy fats. Vinaigrette made with
olive oil and vinegar -- and hummus made with chickpeas, olive oil and tahini -- are also sources of
unsaturated fats.
Other Condiments
Low-calorie condiments can add flavor to your roast beef sandwich. Some ideas include yellow,
Dijon or spicy brown mustard; balsamic or red wine vinegar; or, for a Southwest flavor, salsa.
Low-sodium soy or teriyaki sauce, along with ginger and garlic, provide an Asian flavor for your roast
beef sandwich. Experiment with fresh or dried herbs, such as basil leaves or thyme, oregano or
rosemary, to give your sandwich more flavor without adding salt.

17. 17
Total Time:
1 hr 30 min
Prep:1 hr 30 min
Ingredients
1 medium red onion, halved and thinly sliced
1 tablespoon, plus 2 teaspoons kosher salt,
plus more to taste
6 tablespoons red wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated
horseradish (with liquid)
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Hot sauce
6 Kaiser rolls
12 slices vine-ripened tomatoes
24 ounces freshly sliced rare roast beef
3 loosely packed cups watercress or arugula,
or a combination of both
Directions
In a small bowl, mix together the onion
and 1 tablespoon of the salt. Set aside for 20
minutes. Rinse the onions with cold running
water. Drain and squeeze to remove excess
liquid. Combine the onions and the vinegar
and marinate at least 30 minutes or up to 24
hours.
In a small bowl, mix together the mayon-
naise, sour cream, horseradish, zest, and 2
teaspoons salt. Season generously with pep-
per and hot sauce to taste. Refrigerate the
horseradish sauce for at least 30 minutes.
Preheat the broiler. Slice the rolls in half
lengthwise. Using your hands, shallowly
scoop out the inside of each half. Transfer the
rolls to a baking sheet and arrange scooped-
side up. Toast the rolls under the broiler for
about 1 minute. Slather the inside of the rolls
with the horseradish sauce. On each of the
roll bottoms, layer 2 tomato slices and sea-
son with salt and pepper to taste. Top the
tomatoes with some of the roast beef over-
lapped into “ruffles” and season with salt and
pepper. Top the meat with some of the onions
and watercress and cover with the tops of the
roll. Serve immediately.
Roast Beef Sandwich Recipe:

18. 18
Wine Paring with take out
Sandwiches
By: Joel Baxter
One major reason why people sometimes don’t understand food and wine pairing is that the food
and wine recommendations often involve complicated and high end gourmet dishes. Most of the pop-
ulation does not have much time to prepare fancy meals on a night or even weekly basis. Should we
prepare a grand feast, we’re often too focused on entertaining, setting up, and cleaning up to even
consider thinking about enjoying a glass of wine.
That’s why takeout food is a perfect opportunity to enjoy a glass of wine, with some great
food in the comfort of your own home. Take-out food is at the height of its quality, diversity and its
deliciousness. Inthisblogarticle,we’lllookatthreedelicioussubmarinesandwichesthatyoucanpairwiththree
fantastic wines.
Italian Submarine Sandwich and Cotes-du-Rhone
Cotes-du-Rhone is ideal as it has a refreshing yet savory flavour that pairs well with the cold cuts in
this sandwich. Cotes-du-Rhone isn’t an easy wine to categorize given the variation in geography and
the wine’s blend of different grape, but often you’ll get a medium-bodied red with blackberry, cherry,
smoke, and pepper. Set the mood with this pairing outside on a park bench, or on a grassy hill under
an oak tree.
Turkey Club Submarine Sandwich and Chardonnay
Turkey is pretty low in fat, so red wines aren’t usually the best match as they need some fat to hold
on to. This dish also has a lot of mayo, which requires something sharp to cut through it. Finally, the
smoky bacon needs something with a bit of flair to bring those amazing flavours forward. Chardonnay,
with its tropical bite, and toasty oak fits all three of these roles. The invigorating pineapple, vanilla and
apple flavours will dance on your tongue as it lifts away the mayo, and prove to be quite refreshing
against the bready and salty curtain of this delicious sandwich.
Chicken, Bacon and Mushroom Melt Sandwich with a Pinot Noir
Pinot Noir is an excellent choice for this decadent combination. The complex forest floor flavours of
the wine will complement the earthiness of the Bacon and the Mushrooms. Meanwhile the juicy cherry
and strawberry flavours will go lip-smackingly well with the chicken. I find this meal is best devoured on
a patio or porch right around when the sun is setting and the city is most alive.

19. 19
TIME: Prep/Total Time: 20 min. MAKES: 6
servings
Ingredients
1 loaf (1 pound) French bread
1/3 cup blue cheese salad dressing
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 pound smoked or cooked turkey,
thinly sliced
12 bacon strips, cooked and drained
1 avocado, thinly sliced
6 tomato slices (1/4 inch thick)
Shredded lettuce
Directions
Halve bread lengthwise. Spread blue
cheese dressing on cut side of top of
bread. Combine mayonnaise and mustard;
spread on cut side of bottom of bread. Lay-
er with turkey, bacon, avocado, tomato and
lettuce. Cover with top half of bread. Serve
immediately. Yield: 6 servings.
Turkey Club Submarine Sandwich &
Chardany recipe:

20. 20
The Best Sandwich
Recipes Under 300
Calories
By: SHAPE Magazine
Roasted eggplant sandwich:
1.Roasting vegetables like eggplant and
red onion with a small amount of olive oil is
a great way to concentrate their flavors and
keep the calorie count down. (Find out how
many calories you should eat to lose weight).
Add these roasted veggies to whole wheat
bread with 2 tablespoons of white bean
spread or hummus, and you have a great
healthy vegetarian meal. 298 calories
Grilled mushroom melt
2.Grilled mushroom melt: Grilled cheese
may not have the reputation of a healthy
sandwich, but add sautéed mushrooms and
two slices of low-fat cheddar cheese, and
you can enjoy your childhood favorite without
guilt. Better yet, use whole wheat bread and
cook your sandwich on an indoor grill pan
instead of a buttery skillet. 271 calories
Tuna Burgers
3.Tuna burgers: Using fish instead of
hamburger is a great trick to make tasty low
calorie burgers. Pack together 1/4 pound
minced yellowfin tuna lemon juice , and
Dijon mustard. Sear your burgers in a
nonstick skillet with cooking spray, and enjoy
on half of a whole-wheat bun (use an English
muffin to cut even more calories). Top your
patty with extra mustard and a handful of
arugula. 293 calories
Spinach quesadillas
4.Spinach quesadillas: Fresh baby
spinach is the “meat” of this low-calorie
quesadilla. Sauté a large handful of spinach
with a teaspoon of olive oil until wilted (about
3 minutes), then add 3 egg whites , and a
tablespoon of feta cheese. Quickly fold
the mixture together and transfer to a
whole-wheat tortilla. Fold the quesadilla in
half and lightly toast both sides in the skillet.
289 calories
Chicken banh mi
5. Chicken Banh Mi: Using chicken
instead of pork cuts the fat in this traditional
Vietnamese sandwich recipe. Marinate one
skinless, boneless chicken breast in lime
juice , Dijon mustard, and siracha, and grill
until nicely charred (about 5-7 minutes per
side). Put the grilled chicken inside a fresh
baguette with cilantro stems and shredded
carrots. Squeeze extra lime juice over the top
for more flavor. 275 calories
“Using fish instead of
hamburger is a great trick
to make tasty low calorie
burgers.”

21. 21
Egg Salad Sandwich recipe:
Ingredients:
Original recipe makes 4 servings Change
Servings
8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika
Directions
Place egg in a saucepan and cover
with cold water. Bring water to a boil and
immediately remove from heat. Cover and let
eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl,
and stir in the mayonnaise, mustard and
green onion. Season with salt, pepper and
paprika. Stir and serve on your favorite bread
or crackers.

22. 22
Editorial
By: Allie Williams
What inspired me the most about
makingthismagazineismypastexperiencesmaking
sandwiches. I was a sandwich artist for about three
years, working at the local franchise sub joint in my
home town. I was pretty good at knowing the ups
and downs on making a sub, and knowing how to
make it taste great for the customer.
When I had the opportunity to make a
recipe magazine, I didn’t want to got for the classic
bakery cookies and goodies like what most people
would do. Instead, I decided to go for a different
route and take on sandwiches. Everybody likes
sandwiches and I thought it would be a good idea
to expand my horizons.
I wanted to gear this magazine towards
women who cook for their familes or just like a
nice sandwich every once and a while. This mag-
azine can also be for the middle-aged women who
want to have a good read about some healthier
sandwich recipes. I for one, enjoy eating the clas-
sic turkey sandwich with my family, especially after
Thanksgiving, with the leftover turkey.
The Po’boy recipe is by far my favorite,
only because it isn’t famous from where I grew up.
It is well known in the southern part of the U.S., es-
pecially because it originated there to begin with.
I just find it very tasty and something different to
make apart from the traditional sandwiches that
me and my family makes. So the Po’boy recipe is
the one that I cherish.
I hope that you as the reader of this magazine
enjoyed its contents, and will find the recipes and
articles useful when you want to make some-
thing simple, healthy, and amazing for you or your
family!
Sources
1. www.dailymail.co.uk
2.www.thrillist.com
3. www.history.com
4. www.livestrong.com
5.www.whattopair.com
6.ca.shine.yahoo.com
7. www.pipandebby.com
8. www.cookingchanneltv.com
9. www.food.com
10. www.foodnetwork.com
11. www.tasteofhome.com
12. www.allrecipes.com

23. 23
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