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American Sandwich
     

American Sandwich

5.0 1
by Becky Mercuri
 

Got a hankering for a Kentucky Hot Brown? A serious need for a Navajo Taco? Craving an authentic Florida Cuban? Then this is the cookbook for you! You can thank John Montagu, the Fourth Earl of Sandwich, for its invention, though he probably wasn't the first guy to put stuff between two pieces of bread. No matter who created it, the sandwich is still the king of

Overview

Got a hankering for a Kentucky Hot Brown? A serious need for a Navajo Taco? Craving an authentic Florida Cuban? Then this is the cookbook for you! You can thank John Montagu, the Fourth Earl of Sandwich, for its invention, though he probably wasn't the first guy to put stuff between two pieces of bread. No matter who created it, the sandwich is still the king of food in America. We eat more than 45 billion sandwiches per year, with the average person consuming 193 sandwiches annually! That's a lot of mustard!

Product Details

ISBN-13:
9781586854706
Publisher:
Smith, Gibbs Publisher
Publication date:
10/08/2004
Pages:
144
Product dimensions:
8.00(w) x 8.00(h) x 0.59(d)
Age Range:
15 Years

Related Subjects

Read an Excerpt

Alabama

Approximately half the peanuts produced in the United States are grown within a hundred-mile radius of Dothan, Alabama, which bills itself as the "Peanut Capital of the World." Located in the southeastern part of the state, known as the Wiregrass area, the region's 1,200 peanut farmers have been honored every November since 1938 at the National Peanut Festival. Visitors to Dothan are greeted by a giant gold peanut sculpture at the Visitor Information Center, and scattered throughout the city, one encounters five-foot-high fiberglass peanut sculptures, each whimsically decorated to represent a special theme or character. A series of spectacular murals in historic downtown Dothan commemorate area events, people, and places, including one dedicated to the National Peanut Festival and Dr. George Washington Carver, who developed over three hundred uses for the peanut.

Although the creation of peanut butter dates to 1890, it wasn't produced commercially until 1922 when a revolutionary new churning process was introduced, delivering a smoother, stabilized product with a longer shelf life. The increasing popularity of peanut butter dovetailed with the broad distribution of presliced bread in the early 1930s, but it wasn't until World War II that peanut butter was combined with jelly in sandwiches. It's believed that American soldiers first combined the two ingredients, commonly found in their ration kits, because the jelly made it easier to eat the sticky peanut butter. By the end of the war, peanut butter was a kitchen staple, and with the end of sugar rationing, Welch's Grape Jelly became its choice companion.

In Dothan, Alabama, peanut butter fans are likely to head for the Basketcase Cafe, where owners Donna and Rick Balzaretti produce a veritable parade of creative signature dishes. Boosters of local peanut production, their substantial lunch sandwich menu features a big seller: the P B &Bama Cristo, a delicious version of two classic American favorites, the peanut butter and jelly sandwich and the Monte Cristo.

PB & Bama Cristo

Reprinted with permission from Donna Balzaretti, chef and owner of the Basketcase Cafe, Dothan, Alabama

Canola oil or cooking spray

1 egg

2 tablespoons milk

3 1/2 teaspoons peanut butter

2 1/2 teaspoons apple jelly

2 slices Texas toast (quality white bread sliced 1 inch thick and toasted)

2 slices bacon, fried crisp and drained

If deep-frying the sandwich, heat cooking oil to a depth of 2 inches in a deep, heavy frying pan until it reaches 350 degrees.

In a shallow bowl wide enough for dipping the sandwich, prepare batter by beating together the egg and milk. In a small bowl, mix the peanut butter and apple jelly. Spread the peanut butter mixture on one slice of the toast, top with bacon, and cover with the remaining slice of toast. Press the sandwich together lightly. Dip the sandwich in the batter until coated on both sides.

Deep-fry the sandwich in the hot fat, or fry on a griddle that has been preheated and greased with cooking spray, about 30 seconds on each side, or until golden brown. Drain the sandwich on paper towels, slice in half, and serve immediately.

Yield: 1 sandwich

Where to Go:

Basketcase Cafe

228 South Oates Street

Dothan, AL 36301

Meet the Author

Becky Mercuri, has been a contributing editor for Cookbook Collectors Exchange, a nationally distributed newsletter, for seven years. She was the editor of a popular food and travel column for the Wellsville Daily Reporter in western New York. An accomplished cook who has gathered recipes throughout the world, Becky is a contributing member to several organizations and their national newsletters, an avid student of culinary history, a member of the Southern Foodways Alliance, and a well-respected food and travel writer based in New York State.

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American Sandwich 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
Becky is an accomplished cook who has gathered recipes throughout the world. We especially like her Miami pages. It seems that she got a great recipe for Cuban sandwiches from the Three Guys from Miami! A must have book for anyone who loves sandwiches -- and who doesn't?