Memories of School Lunch Sandwiches and a Give-Away!

You know how I made it through sophomore geometry? My mom's meatball sandwiches.

I dreaded geometry. Measures, angles, slopes, points. Coordinates? I thought they were clothes. It didn't help that my class was right before lunch, last lunch, actually, so I never knew if it was the geometry or the hypoglycemia that was causing my sweaty palms and headaches.

Nothing made me feel better than pulling my sandwich out of its paper bag. I'd take a whiff, know instantly it was a meatball sandwich, and give praise for Italian mothers. Then I'd carefully open the crinkly aluminum foil and discover three of my mom's homemade meatballs snuggled lovingly inside of a chewy Italian roll and doused with just the right amount of red gravy. It was as close to Nirvana as I would get, at least until I read Siddhartha.

Thanks to Mom I passed geometry and learned how to make a killer meatball sandwich, so killer that I included it in my book, The Encyclopedia of Sandwiches.

So, dear readers, I'd love for you to share your story of your favorite childhood school lunch sandwich in the comment section below. And to celebrate school lunch sandwiches everywhere, I'm giving away three copies of The Encyclopedia of Sandwiches!

Leave your comment anytime through the end of the day, Wednesday, September 14th, and I'll announce the winners on Thursday, September 15th. Good luck!

Meatball Sub
Yield: 8 sandwiches with 3 meatballs per sandwich
Printable recipe.

Tomato Sauce:
2 teaspoons olive oil

2 shallots, diced

4 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes

1/2 teaspoon crushed red pepper flakes

2 teaspoons salt
¼ cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped

Meatballs:
½ pound ground beef
½ pound ground pork
1 cup breadcrumbs
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh, flat-leaf parsley
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 cup olive oil

1/8 cup canola oil

24 cooked meatballs (below)
8 crusty Italian rolls, split lengthwise
16 slices (about 1 pound) mozzarella or sharp provolone cheese

1. Warm oil in a medium pot over medium heat. Add shallots and garlic sauté 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes, and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

2. Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.

3. Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.

4. Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.

5. Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.

Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.

Variations: Substitute cooked Italian sausage for the meatballs to create a sausage sub.
If you can’t decide, then add sausage to the meatballs for meatball and sausage sub.

Here are more delicious sandwiches from my book that you might enjoy:
Banana Split Sandwich
Egg Salad Sandwich
Pork Tenderloin
Mexican Torta
Monte Cristo

Photo credits: 1. FFC, Colanda; 2 and 3 Matt Armendariz. 

Got Easter Egg-Hunt Leftovers? Make Egg Salad Sandwiches.

Looking for ways to use up Easter egg-hunt leftovers? Make an egg salad sandwich. Actually, make several egg salad sandwiches, one for each day this week, because today marks the start of National Egg Salad Week in the U.S. Yup. We love egg salad so much that we devote an entire week in its honor.

Our love for egg salad sandwiches runs deep, all the way to 1896. That's when one of the earliest printed recipes for a sandwich made with egg salad appeared in The Original Boston Cooking-School Cook Book, written by Fannie Merritt Farmer. Then with the introduction of sliced soft white bread in the 1930s, egg salad sandwiches became a brown-bag lunch staple as well as a common item at delis, diners, and cafeterias.

It's no surprise that the majority of egg salad sandwiches are eaten after Easter when many people are looking for tasty ways to use up Easter egg-hunt leftovers. While there are various ways to make egg salad, I favor grandma's fuss-free version: tangy, sweet, and creamy.

Don't fret if you don't have any leftover Easter eggs this week. May is National Egg Salad month. I know. As if a whole week in April weren't enough.

Egg Salad Sandwich
Makes 2
Printable recipe

4 eggs
1/4 cup mayo
1/2 teaspoon Dijon mustard
2 teaspoons sweet pickle relish
2 thinly sliced scallions
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices toasted white, whole wheat, or sourdough bread

1. Place eggs in a large saucepan and fill with enough water to cover by 2 to 3 inches. Bring water to a rolling boil and cook eggs 2 minutes. Remove from heat and let stand 5 minutes. Drain and cool eggs in a bath of cold water for 10 minutes. Peel eggs and let cool to room temperature. In a medium bowl, mash eggs with either a fork or a potato masher.

2. In a separate small bowl, mix mayo, mustard, relish, scallions, salt, and pepper. Pour over mashed eggs. Stir until combined. Refrigerate at least 3 hours before using.

3. Divide egg salad evenly between two slices of toasted bread. Close sandwiches, slice in half on the diagonal, and serve.

Variation:
California Egg Salad Sandwich: Add slices of fresh avocado, watercress, and pea shoots and serve on multigrain or sourdough bread.

Here are more egg salad recipes you might enjoy:
Tarragon Egg Salad recipe from Simply Recipes
Smoked Egg Salad recipe from The Perfect Pantry
Jalapeno Egg Salad recipe from Homesick Texan
Curry Egg Salad Sandwich recipe from A Cozy Kitchen

Photo credits: Matt Armendariz

Kids Are Bananas Over Banana Split Sandwiches!

For most of the country this week is school vacation. And I've got the #1 most awesome, super-duper, wicked cool kid's sandwich ever: A Banana Split Sandwich!

That's right, the iconic banana split that was once America's favorite 1920s soda fountain treat is now a sandwich! Hot fudge, peanut butter, bananas, and strawberry and pineapple jam play happily together between two warm, toasty slabs of bread. I don't need to tell you that a cold glass of milk is the only accompaniment this sandwich needs.

For more fun, kid-friendly sandwiches including a Banana Bread and Cream Cheese Sandwich, Ice Cream Sandwiches and a Chip Butty (that's a French Fry Sandwich), check out my new book, The Encyclopedia of Sandwiches!

Banana Split Sandwich
Makes 1
Printable recipe.

About 2 tablespoons butter
2 thick slices white bread, such as country white or Texas toast
1 tablespoon creamy or chunky peanut butter
1 to 2 teaspoons chocolate sauce or hot fudge
1 small banana, cut lengthwise, then in halves (4 pieces total)
1 tablespoon strawberry jam
1 tablespoon pineapple jam

1. Butter 1 side of each bread slice; place buttered side down.

2. Spread peanut butter and chocolate sauce on 1 slice, and top with 2 banana pieces. Spread jams on the other, and top with remaining banana pieces. Close sandwich.

3. Place on a griddle over medium-high heat. Cook 1 to 2 minutes, flip gently, and cook 1 minute more, or until bread is golden and toasty.

Click here to purchase a copy of The Encyclopedia of Sandwiches on Amazon!

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.

Would You Like to be a Recipe Tester for My Sandwich Cookbook?

Mexican Torta, one big, belly-busting sandwich.

It's time to make the sandwiches!

You know I have been working on my upcoming cookbook, The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread (Quirk Books). Now it's time to test the recipes. Would you like to help? If so, read on!

Monte Cristo, the American version of the Croque-Monsieur.

Here's how the recipe testing process will work:

1. Email me at Foodblogga AT yahoo DOT COM today or tomorrow. Please put RECIPE TESTING in the subject line so I can flag it. Send me your full name, home mailing address, and phone number.

2. I will send you a list of sandwiches and will assign them on a first-come, first-serve basis. If you'd like to test more than one recipe, please let me know.

3. Things will move quickly! You'll receive the recipes in a couple of days, have about a week to test them, and send me your feedback via email no later than Thursday, Sept. 30th. The recipes are straight-forward and easy, though some like pulled pork require several steps or longer cooking times.

4. What will you get out of it? A great sandwich, your name mentioned in the cookbook, and my eternal gratitude.


Italian Chicken Cutlet Sandwich with Broccoli Rabe and Provolone. Mangia!


Pork Tenderloin Sandwich, Indy's pride and joy.