The Encyclopedia of Sandwiches is Released Today!

Hundreds of millions of you who read this post today will also eat a sandwich. OK, maybe hundreds of millions of you won't read this post (it is a Tuesday, after all), but you will eat a sandwich.

Will it be a classic breakfast sandwich of tender eggs, melty cheese and crisp bacon on a toasted English muffin? A humble lunchtime ham and cheese? Perhaps it'll be a delightfully gloppy Sloppy Joe with the kids for dinner.

Everyone loves sandwiches. That's because they are among the most democratic of foods. They can be eaten in your car at lunchtime and over the kitchen sink at midnight. They can be a quick snack or a bona fide meal. Decadent or plain, six inches or six feet, sandwiches have always been filling, unfussy, honest food.

The New Yawk Reuben 

Now, there is an entire book dedicated to the glorious sandwich: Today is the official release date of The Encyclopedia of Sandwiches, written by yours truly. It was a labor of love and gluttony. (I gained five pounds while testing the sandwiches and had to upsize, um, upgrade my skinny jeans.)

The book shares recipes, history and trivia for 110 beloved sandwiches and includes over 400 variations. Each sandwich, as you can see from the images here, is accompanied by a full-color, gorgeous photo beautifully styled by Adam C. Pearson and photographed by Matt Armendariz of Matt Bites. Thank you, gentlemen, for your talent, creativity and hunger!

Wine-worthy Prosciutto and Fig Sandwich

The book would never have been as tasty without the guidance of my editor, Margaret McGuire. Thank you for your support, wisdom and humor. Many thanks to Jenny Kraemer for her fresh, stylish design and to sandwich aficionados Jane Morley and Alenxandra Bitzer for their research and editorial support.

Thank you, Food Blogga readers, for your encouragement and support. You are fabulous! Finally, thanks to my dad thanks for proudly telling every person in Rhode Island about this book. To my mom for happily testing every recipe in this book. And to Jeff, for eating every sandwich in this book. Often more than once. And for never complaining when his jeans got tight.

Pulled Pork Sandwich -- Oink! Oink! 

In The Encyclopedia of Sandwiches, you'll find cherished classics such as Peanut Butter and Jelly, Fluffernutter and the Muffuletta as well as perky up-and-comers including The Cubano, the Artisanal Grilled Cheese Sandwich and the Vietnamese Banh Mi.

The Mexican Torta. Get ready to unbutton your jeans. 

Regional favorites such as Hawaii's Spamwich, New Orleans's Po' Boy and Pittsburgh's Primanti are included along with quirky creations such as The Potato Chip Sandwich, The Chow Mein Sandwich and The Doughnut Sandwich.

The virtuous Veggie Sandwich

Belly-busters such as the Italian Hoagie, The Muffuletta and the all-American Jucy Lucy, or "inside-out" cheeseburger, share space with Skinny Sandwiches including the Grilled Portobello Sandwich, the Salmon Sandwich and The Roasted Vegetable Panini.

We all scream for Ice Cream Sandwiches!

You didn't think we'd leave out desserts, did you? The book has several sweet options including the kid-friendly Banana Split Sandwich, the adult-friendly Nutella Sandwich and everyone's favorite frosty treat, the Ice Cream Sandwich.

Whether you're a carnivore, vegetarian or omnivore, you'll find plenty of tasty options between sliced bread in The Encyclopedia of Sandwiches.

The Encyclopedia of Sandwiches, Recipes, History, and Trivia for Everything Between Sliced Bread (April 5, 2011). Published by Quirk Books and distributed by Random House, Inc.

Would You Like a Review Copy of My Book, The Encyclopedia of Sandwiches?

How do you keep a Dagwood from toppling over? Who created the macho Muffuletta? What makes a deviled ham sandwich devilish?

Discover these answers and more in The Encyclopedia of Sandwiches, a chunky little cookbook dedicated to everything between sliced bread, written by yours truly, Susan Russo.

Hero. You have to be a hero to finish one. 

The Encyclopedia of Sandwiches shares recipes, history, and trivia for over 100 beloved meals between sliced bread. Each sandwich, as you can see from the images here, is accompanied by a full-color, gorgeous photo beautifully styled by Adam C. Pearson and photographed by Matt Armendariz of Matt Bites.

The Muffuletta or "Muff." Despite its dainty nickname, it's pure machismo.

You'll find cherished classics such as Peanut Butter and Jelly, Fluffernutter and the Muffuletta as well as perky up-and-comers including The Cubano, The Nutella Sandwich and the Vietnamese Banh Mi.

Hawaii's Spamwich is suspicious yet delicious.

Regional favorites such as Hawaii's Spamwich, New Orleans's Po'Boy and Pittsburgh's Primanti are included along with quirky creations such as The Potato Chip Sandwich, The Banana Split Sandwich and The Doughnut Sandwich.

Salmon Sandwich, a modern take on the classic fish sandwich.

Belly-busters such as the Italian Hoagie, the Mexican torta and the all-American Jucy Lucy, or "inside-out" cheeseburger, share space with Skinny Sandwiches including the Grilled Portobello Sandwich, the Salmon Sandwich and The Roasted Vegetable Panini.

Whether you're a carnivore, vegetarian or omnivore, you'll find plenty of tasty options between sliced bread.

The Encyclopedia of Sandwiches will be released on April 5, 2011, but you can pre-order your copy today! 

Would you like a review copy for your blog? If so, here's what how it will work:
1. Email Eric Smith at: eric AT Quirkbooks DOT COM. Send him your blog url and your name.

2. Post a review of the book on your blog anytime during the month of April.

3. Please link to The Encyclopedia of Sandwiches Amazon page, to Quirk Books's website and to me, Food Blogga.

4. Accept a BIG warm-hearted thanks from me! And if you come to San Diego, I'll make you a big, bad meatball sub.

Please note that quantities are limited, so contact Eric soon if you'd like a copy!

The Encyclopedia of Sandwiches, Recipes, History, and Trivia for Everything Between Sliced Bread (April 5, 2011). Published by Quirk Books and distributed by Random House, Inc.

Bacon Wrapped Meatloaf from Book, Recipes Every Man Should Know

Once again, bacon has made something better: meatloaf.

Make plain meatloaf. Make bacon-wrapped meatloaf. Then tell me which one is better. Aw, never mind. Just make the bacon-wrapped meatloaf. It's absolutely better.

It's also in my book, Recipes Every Man Should Know, co-authored with Brett Cohen. This little, hardcover, black book details a number of recipes that... well, every man should know. You'll find manly breakfasts like Sausage and Egg Breakfast Hash, gut-filling dinners like Jumbalaya, and lots of bacon-spiked foods, including guacamole and brownies! All this goodness for a modest $9.95. Can you say Christmas stocking stuffer?



Here are a few tips for making a killer bacon-wrapped meatloaf:

1. Use the best beef and bacon you can afford. I prefer 85% lean beef. Any flavor bacon will do, so use your favorite. I don't suggest thick cut because it doesn't cook and crisp as well due to the criss-cross pattern.

2. Use your hands to mix the ingredients together. The mixture should be moist yet hold together nicely when formed into a long oval. Pat the sides together with the palms of your hands, then pat both ends to make it hold together compactly.

3. Criss-cross the bacon strips so it looks good. I mean, come on, that's one pretty beast, is it not?

4. Bake it on an aluminum-foil lined rimmed baking sheet for easy clean up. Or, if you have one, bake it on a roasting pan so the fat drips in the pan.

5. To ensure the meat is safely cooked, use a meat thermometer which should read 160-165 degrees. If you don't have one, then insert a knife into the thickest part of the loaf to ensure the meat is no longer pink.



Bacon-Wrapped Meatloaf
Makes 4-6 servings for hungry guys or 8 servings for women and kids
Printable recipe.

1 tablespoon canola oil
1 small yellow onion, diced
2 pounds ground beef (85% lean is best)
3/4 cup plain bread crumbs
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1 teaspoon salt
1 teaspoon black pepper
several dashes hot sauce
6 tablespoons ketchup, divided
8-10 slices bacon

1. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onions and saute 3-5 minutes or until lightly browned; let cool slightly.

2. In a large bowl, combine sauteed onions with all ingredients from ground beef through hot sauce, plus 2 tablespoons ketchup. Using your hands, mix until thoroughly combined. Transfer beef mixture onto a large baking sheet lightly greased with canola oil or cooking spray.  (You can line the pan with aluminum foil for easy clean-up.) Shape into an oval mound or long rectangle and lay bacon slices over the top so that they crisscross. Wash your hands, then brush remaining 4 tablespoons ketchup over bacon and meatloaf.

3. Bake 50-60 minutes, or until browned on top and cooked through. (A thermometer inserted into the thickest part of the meatloaf should read 160 to 165 degrees F.) If you don't have a thermometer, insert a knife into the thickest part to ensure meat is no longer pink.

You might also like these porky recipes from Food Blogga:
Rigatoni with Pancetta, Chestnuts, and Marsala Wine
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup
Eggplant, Caramelized Onion, and Prosciutto Pizza with Smoked Mozzarella
Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto
Check out my NPR piece"Bacon Gets Its Just Desserts" 2009 which includes four bacon-centric recipes:
Chocolate-Bacon-Peanut Bark
Maple-Apple-Bacon Cake with Maple Glaze
Chocolate Chip-Bacon-Pecan Cookies
Peanut Butter-Maple Bacon Fudge

Thanksgiving Mashed Potatoes For Men

Want to know how to get the men at your Thanksgiving dinner to gobble up their veggies? Well, at least their sweet potatoes? Go to Irreference, Quirk Books' nifty website to find out!

And while you're there, why not pick up a copy of Recipes Every Man Should Know? This little, black book is chock-full of over 60 easy-to-make, manly recipes. After all, it's never too early to do some Christmas shopping.

Would You Like a Review Copy of My Book Recipes Every Man Should Know?

Woo-hoo! I'm thrilled to say that as of this morning, my book Recipes Every Man Should Know, co-authored with Brett Cohen, has only one copy left for pre-sale on Amazon! Thank you so much to all of you who have already purchased a copy. And for those of you who would still like one, don't worry, they're ordering more.

This little, hardcover, black book details a number of recipes that... well, every man should know. You'll find manly breakfasts like Sausage and Egg Breakfast Hash, gut-filling dinners like Jambalaya, and lots of bacon-spiked foods, including guacamole and brownies! All this goodness for a modest $9.95. Can you say Christmas stocking stuffer?

Would you like a review copy for your blog? If so, here's how it will work:

1. Email Eric Smith eric AT quirkbooks DOT COM. Tell him your name and blog URL. Please put REMSK review copy in the subject line.
2. Post a review of the book on your blog anytime during the month of November.
3. Please link to the Recipes Every Man Should Know Amazon page, Quirk Books' website Irreference.com, and to me, Food Blogga.
4. Accept a BIG warm-hearted thanks from me, and if you're really sweet, maybe even some freshly baked biscotti!

Please note that quantities are limited, so contact Eric soon if you'd like a copy!


You can read more about the book here.

Check Out My Recipes in The Cooking Light Double Holiday Issue

Are you ready for the holidays? Yes, I know it's only October 25th, but Thanksgiving is in 31 days. OK, now that I've got you in a good panic, let me help.

The double holiday issue of Cooking Light magazine is on stands, and you need to get a copy. Why? Because it contains 332 healthy recipes and tips to make your Thanksgiving dinner a healthy, smashing success.

Plus, I've got several recipes in this issue. See the string beans and mashed sweet potatoes on the cover? Those are my recipes!

This hefty issue gives you with everything you need for your holiday dinner: Scores of delicious appetizers, drinks, entrees, sides, and desserts. If you're wondering which recipes are mine, here they are. (Please note that all photos are courtesy of Cooking Light.)

                                                 Pomegranate Gin Sling

                                             Winter Jeweled Fruit Salad

                                     Spiced Persimmon and Pecan Muffins

                               Rosemary Mashed Sweet Potatoes with Shallots

                                        Citrus Green Beans with Pine Nuts

                                                  Pumpkin Pie Pudding

Kristen of the beautiful blog Dine & Dish already made this pumpkin pie pudding and said, "These little beauties do not disappoint." And readers on the Cooking Light website rating it as "outstanding."

So whether you need some Thanksgiving side dish inspiration, a new way to cook the bird, or just want a pretty magazine to flip through, you'll find everything you need in the Cooking Light double holiday issue.

Caveat to my Rhode Island readers: Get your copy soon. If you don't, my dad may end up buying all of them.

My Book, Recipes Every Man Should Know, Is Available for Pre-Sale on Amazon!

I just returned from the amazing BlogHer Food '10 conference in San Francisco. I am thrilled and humbled to tell you that my little black book, Recipes Every Man Should Know, co-authored with Brett Cohen, was the first book to sell out at their authors' table! (Insert sounds of horn-tooting by me.)

Would you like a copy of Recipes Every Man Should Know or a copy for a hungry guy in your life? It's available for pre-sale on Amazon right now, and it's only $9.95!

Why should men cook?

1. Women think men who cook are sexy.
2. It involves fire, sharp instruments, and meat.
3. Women think men who cook are sexy, and it involves fire, sharp instruments, and meat.

Need more reasons?

4. It's cheaper than eating out all the time, which means more money for other stuff.
5. It's healthier, which is also sexy.
6. If you cook for your friends, they'll buy you drinks.

That's why you've got to have a copy of Recipes Every Man Should Know. This little black book is packed with easy, delicious recipes that will impress family, friends, and, most importantly, the ladies.


It's never too early to get him started in the kitchen.

Not sure which pots and pans to use? We tell you. Don't know the difference between dicing and slicing? We explain. Not sure how many pints are in a quart? Two. No matter the occasion, we've got recipes that won't fail you:

• Tailgating? Jumbalaya and Beef-and-Beer Chile
• Throwing a party? Beer Margaritas and BuffaloWings
• Dinner alone? Perfect Panfried Pork Chops
• Romantic dinner for her? Creamy Shrimp Fettucine 
• Sunday breakfast with the kids? Better-Than-IHOP Chocolate Chip Pancakes

We've even got recipes for "The Hangover Cure," (yes, it works), The Perfect Burger, No-Bake Cheesecake, and more! All this goodness fits snugly in your back pocket, so you don't even need a grocery list. What more could you ask for?

Want to buy a copy for yourself or for a guy in your life? It makes a great Christmas gift or stocking stuffer for only $9.95! Order your copy of Recipes Every Man Should Know through Irreference.com or through Amazon.com today!

Photo Credits: Creative Commons, Flickr: Australian War Memorial Collection and Hadassah Williams.

The June 2010 Issue of Cooking Light Features My Light Potato Salad Recipes

June 21st may be the official start of summer, but everyone knows that summer really begins on Memorial Day weekend.

This is an important time of year. Not only can you now wear white with confidence, but you can also start hosting cookouts. That means it's time for grilled hot dogs smothered with mustard and relish, buttery ears of crisp golden sweet corn, and big bowls of creamy, tangy potato salad.

I'm excited to announce that I am featured in the "Cooking Class" section entitled "Light Potato Salad" in the June 2010 issue of Cooking Light. It's on page 133 (not that I have it memorized), but if you don't have the print version, you can still get the recipes online and check out the reader reviews.

In the piece, I give you tips on how to make perfect potato salad and how to make lightened potato salads that are small on fat and calories and big on flavor. These potato salads are so flavorful, you won't even miss the mayo. Neither will your belly in your bikini.

Farmers' Market Potato Salad: This salad was selected as one of the "Greatest Hits: 2010" by Cooking Light staff. 

This warm potato salad features tender tri-color fingerling potatoes and beloved summer veggies including sweet corn, zucchini, and cherry tomatoes. It's dressed with a zesty Dijon and tarragon dressing. One reader said, "It is truly the best potato salad I've ever had, hands down."

Lemon-Arugula Potato Salad: My personal favorite, this salad features creamy Yukon Gold potatoes blanketed with peppery arugula, pungent shallots, and tart lemon.

Lemongrass and Ginger Potato Salad: This Asian inspired potato salad features bold lemongrass and fragrant fresh ginger. It's the ideal companion to grilled meats and seafood, such as chicken and shrimp.

All photos by Becky Lulgart-Stayner; food styling by Cindy Barr.