The fillings were no longer limited to cold meat, as recipes called for a variety of things, including cheese, fruit, shellfish, nuts and mushrooms. The years following the Civil War saw an increase in sandwich consumption, and they could be found anywhere from high-class luncheons to the taverns of the working class. By the end of the 19th century, sandwiches earned new names for their many different forms, like the triple-layered “club sandwich” and the corned beef “Reuben.”
In the late 1920s, when Gustav Papendick invented a way to slice and package bread, sandwiches found a new audience. Mothers could easily assemble a sandwich without the need to slice their bread, and children could safely make their own lunches without the use of a knife. The portability and ease of sandwiches caught on with families, and the sandwich became a lunchroom staple.
Sandwiches are now popular all over the world. Every region has their own take on the sandwich. Americans eat close to 200 sandwiches a year.
Research Source: The History Kitchen
What is your favorite sandwich?
Ham and Pepperoni Sandwich
Copyright 2013, Christine’s Pantry. All rights reserved.
6 wheat French rolls
1 pound deli ham
1 (7 oz.) package pepperoni
12 slices Swiss cheese
salt and pepper to taste
Preheat oven to 350 degrees.
Cut French rolls in half lengthwise. Spread butter on each roll. Top with pinch of salt and pepper.
Lay 2 slices Swiss cheese inside each roll. Lay ham slices in a even layer. Then lay pepperoni in a even layer. Close the sandwich and press lightly to secure. Wrap sandwiches in tin foil.
Bake sandwiches for 18 to 20 minutes, until cheese melted. Serve on individual plates. Enjoy!