Horseshoe Sandwich: The Open-Faced Original from Springfield, Illinois
The horseshoe sandwich of Springfield, Illinois: open-faced toast, meat, fries and cheese sauce, and the disputed story of the Leland Hotel chef behind it.
Filet-O-Fish History: Lou Groen, Lent and the Hula Burger
The Filet-O-Fish came from Cincinnati franchisee Lou Groen and a Friday sales slump. The Hula Burger test, the dates, and what the accounts disagree on.
Bunny Chow: The History of Durban’s Curry in a Loaf
Bunny chow, Durban's hollowed-out loaf of curry, has no agreed inventor. The name, the dates and the rival claims from Kapitan's, Patel's and caddies, sourced.
Dagwood Sandwich: How a Comic Strip Snack Became a Dictionary Word
The Dagwood sandwich began as a running gag in Chic Young's Blondie. Dated newspaper citations and dictionaries show how a late-night snack became a word.
Southern Tomato Sandwich: White Bread, Duke’s Mayonnaise and a Summer Tomato
The Southern tomato sandwich has no known inventor. Sources on Duke's mayonnaise, Blue Plate, Cherokee Purple tomatoes, white bread and the 1911 print mention.
Bauru Sandwich: Origin of São Paulo’s Roast Beef and Melted Cheese Classic
The bauru sandwich of São Paulo, Brazil: hot roast beef, tomato, pickles and melted cheese in a hollowed roll, and the law student whose nickname named...
Sabich: The Iraqi Jewish Eggplant and Egg Sandwich of Israel and the Story Behind Its Name
Sabich began as an Iraqi Jewish Shabbat breakfast. Sources differ on who first sold it in a pita, when, and whether its name honors a man...
Bocadillo: Spain’s Crusty-Loaf Sandwich, Its Name and Its Regional Forms
The bocadillo is a split crusty loaf with one or two fillings. Sources on its name, Madrid's squid version, pan con tomate, regional types and tapas.
Provolone Cheese: How It Is Made, Dolce vs Piccante and How It Melts
Provolone is a pasta filata cheese. Sources compare Valpadana DOP with American-made, dolce with piccante, and its place in cheesesteaks and Italian subs.
Gruyère Cheese: Swiss AOP Rules, French IGP, Ageing and How It Melts
Gruyère is two protected cheeses: Swiss AOP and French IGP. Sources on origin, ageing classes, the 2023 US ruling and how it melts in croque monsieur.