The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread Paperback – Apr 5 2011
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“Too few people understand a really good sandwich.”—James Beard
“Presented as an encyclopedia with alphabetical entries, it is an easy-to-use guide for ideas and neglected ingredients. A reliable sandwich stop from A to Z”—Library Journal
“The Encyclopedia of Sandwiches, by Susan Russo, is stuffed with fun history and many of the recipes that make sandwiches a favorite handheld food.”—Everyday Food
“A compendium that's worth the bread.”—Thrillist
“The book is compact, and the recipes are tempting and not overly involved. A nice touch is a six-page ingredient index, listing breads, condiments, sauces, meats, cheeses, fish, vegetables, fruits and nuts that appear in Russo's recipes. What to do with those pineapple rings in the fridge? There's a recipe that uses them.”—Bill Hogan, Chicago Tribune
“The Encyclopedia of Sandwiches is a fun read that will inspire creativity between sliced bread (or in a bun or pita pocket) and is a great resource to regale your friends with random sandwich facts. […] It will also leave you seriously jonesing for a sandwich.”—Katie Machol, Creative Loafing
About the Author
Author SUSAN RUSSO writes for NPR’s Kitchen Window and posts stories, recipes, and photos on her popular food blog, Food Blogga (which is Rhode Island-ese for “food blogger”). She is the
coauthor of Recipes Every Man Should Know (Quirk, 2010). She resides in San Diego. And she is forever indebted to her Italian mother for teaching her how to make a good meatball sub.
Photographer MATT ARMENDARIZ is a man obsessed with food, drink, and everything in between, as evidenced by his food blog, Matt Bites, and his cookbook dedicated to fair food, party food, and all food served On a Stick! He resides in Los Angeles. Let the record show that Matt is a true sandwich champion for trying every single sandwich in this book at least once—and some more times than he’d care to admit.
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Recipes include the famous New England Lobster Roll, the infamous Elvis bacon-banana-peanut butter gut buster, the hot and crisp Monte Cristo and even a pound cake sandwich for a different twist on sandwich bread. Even the sweet tooths are satisfied with suggestions for the ice Cream Sandwich and the heavenly Fluffernutter.
The Encyclopedia of Sandwiches offers the perfect menu solution for anyone stumped by the question -- what's for lunch (or breakfast or dinner for that matter!). Beautifully illustrated and easy to follow sandwich-making directions.
2 teaspoons mayonnaise or yellow mustard,
2 Slices with bread, preferably Wonder,
3 or 4 slices of bologna, preferably Oscar Mayer
Extras such as American cheese, fresh sliced tomato, lettuce or pickles
Spread mayo or mustard on both slices of bread; place bologna on bottom of piece, add toppings if desired, and close sandwich. For picky eaters, cut off crust. MAKES 1
Serve with a bag of potato chips and a tall glass of Milk
Do you really need a book for recipes like this?