It is a time to celebrate and enjoy one of the most versatile and beloved food items – the sandwich.

National Sandwich Month is the perfect time to savor the deliciousness that can be found between two slices of bread. This festivity encourages people to appreciate the simplicity and ingenuity of this culinary creation that can be customized to suit individual preferences. Whether you’re a fan of traditional deli sandwiches, hearty subs, vegetarian options, or gourmet creations there’s a sandwich for every taste and occasion.

Sandwiches are not only tasty, but also convenient and easy to make. You can whip up a sandwich in minutes with just a few ingredients, or get creative and experiment with different breads, fillings, sauces, and toppings.

But do you know how it got its name and who invented it?

The origin of the sandwich can be traced back to the 18th century, when John Montagu, the 4th Earl of Sandwich, was a prominent figure in British politics and society. He was also fond of gambling and card games, and often spent long hours at the gaming tables without taking a break for meals. According to one account, he once asked his servant to bring him some slices of cold meat between two pieces of bread, so that he could eat with one hand and continue playing with the other. This simple but ingenious invention soon became known as a sandwich, after his title.

However, some historians dispute this story and suggest that Montagu was not the first person to come up with the idea of putting food between bread because the concept of placing food between bread can be traced back to ancient civilizations. In ancient Middle Eastern and Mediterranean cultures, flatbreads were often used as a vessel to hold fillings such as meat, vegetables, and herbs. These early iterations can be considered some of the earliest forms of sandwiches.

The Industrial Revolution in the 19th century brought advancements in food production, transportation, and packaging. This made ingredients like preserved meats, canned goods, and factory-produced bread more readily available. Sandwiches became a convenient and portable meal option, especially for workers and travelers.

In the 20th century, sandwiches continued to evolve with the influence of different cultures and cuisines. The rise of fast-food chains, delis, and sandwich shops further popularized the concept. Iconic sandwiches like the hamburger, hot dog, submarine (sub) sandwich, and the Cuban sandwich gained prominence in various regions.

Sandwiches have been adapted and modified in countless ways around the world, incorporating local ingredients and flavors.

The sandwich’s history is a testament to its adaptability and universality. It has transitioned from a simple, functional meal to a culinary canvas that reflects cultural diversity and creativity.

To celebrate National Sandwich Month, I’ll share with you the 5 most popular Sandwiches and their perfect wine and beer pairings:

Grilled cheese Sandwich

A dry white wine with some acidity, such as Sauvignon Blanc or Pinot Grigio, can help to cut through the richness of the cheese and bread. A dry sparkling wine, such as Prosecco or Cava, can also be a good choice for grilled cheese, as the bubbles help to cleanse the palate and keep the sandwich from feeling too heavy. Malty beers, such as amber ales or brown ales, can help to balance out the richness of the cheese.

Grilled chicken Sandwich

If the chicken is grilled with a light touch, go for a light-bodied wine like a Pinot Grigio or Sauvignon Blanc. If the chicken is grilled with more char and flavor, go for a medium-bodied wine like a Chardonnay or Pinot Noir. If the sandwich has acidic toppings like tomatoes or pickles, you’ll want to choose a wine with some sweetness to balance it out. If the sandwich has spicy toppings like hot sauce or peppers, you’ll want to choose a wine with some fruitiness to cool it down. A pilsner is a light, crisp beer that is perfect for a hot day. The carbonation helps to cut through the richness of the chicken and the bread, and the light malt flavor complements the chicken’s natural flavor.

Turkey Club Sandwich

A light to medium-bodied wine will complement the flavors of the sandwich without overwhelming them. Rosé is a great choice for Turkey Club Sandwiches in the summer. It’s light and refreshing, and it has enough acidity to cut through the richness of the sandwich. Pinot Noir is a medium-bodied red wine that is often described as being “earthy” and “fruity.” It’s a good match for Turkey Club Sandwiches with a bit of char, such as those with grilled onions or peppers. A hoppy American Pale Ale with its citrusy and floral notes can complement the turkey and bacon, while the moderate bitterness can cut through the richness of the bacon and mayo. The maltiness of the beer can also enhance the overall sandwich experience.

Ham Sandwich

Pairing wine with a Ham Sandwich involves finding a wine that complements the flavors of the ham while providing a balanced and enjoyable pairing. A classic choice for many pairings, sparkling wine’s effervescence can cleanse the palate and cut through the richness of the ham and any accompanying condiments or cheeses. A nutty and malty brown ale can be a delightful match for a ham sandwich. The maltiness of the beer can harmonize with the flavors of the ham and any accompanying condiments. A crisp and clean pilsner can be an excellent choice for a ham sandwich. Its mild hop bitterness and refreshing quality can cut through the saltiness of the ham and provide a great balance.

BLT Sandwich

A crisp and zesty Sauvignon Blanc can work well with the fresh flavors of the lettuce and tomato. Its citrusy notes and acidity can balance the richness of the bacon. An unoaked Chardonnay with its clean, bright fruit flavors can be a good match for a BLT. Look for one with moderate acidity to enhance the sandwich’s flavors. A wheat beer’s light, slightly fruity, and sometimes spiced character can complement the freshness of the lettuce and tomato. The beer’s effervescence can cleanse the palate and enhance the overall experience. A crisp and clean pilsner can be an excellent choice for a BLT sandwich. Its mild hop bitterness and refreshing quality can cut through the saltiness of the bacon and provide a great balance to the sandwich’s flavors.

So, the next time you assemble your favorite ingredients between two slices of bread, remember that you’re crafting more than just a meal – you’re creating a masterpiece.

Happy National Sandwich Month!

Until we eat (and drink) again…

I send you Delicious Wishes, xo

Denise

The post August is National Sandwich Month appeared first on Savor Our City.

Like Superman, everyone of us has our own kryptonite, and in my world, mine is bread! I grew up eating sandwiches for lunch and  as my palate matured over the years, I began experimenting in the kitchen coming up with clever new concoctions. I would start of with something basic like a grilled cheese sandwich and then making a few simple tweaks (from upgrading the bread, spreading butter or mayo on the outside of the bread before cooking in the pan, to utilizing a caramelized onion jam)  I was able to elevate that classic sammy into a gourmet masterpiece. Yes, sandwiches are my jam! So when I received an invite to come check out Press Gourmet Sandwiches in Boca, it was a no brainer. The motto at Press Gourmet is every sandwich, every salad, every side is handmade to order with only the freshest, natural, best ingredients. Each sandwich is handcrafted to order. All of their meats are slow roasted to perfection. Chicken is marinated and cooked to order and all sauces and toppings are prepared daily. They consider themselves to be a five-star gourmet experience in a fast casual setting – eat in or take out.

The back story:  It all started at Johnson & Wales University when Rand and Chris met. They noticed from their name tags and they were both commuting from Delray Beach to Miami. So they started to carpool; those rides together to Miami were where their friendship really started. After only a few weeks of carpooling Chris and Rand decided to move into Chris’s apartment near Johnson & Wales University.

In only a few short months they had become best friends living together in Miami. During culinary school Rand and Chris excelled to the top of their class, becoming the go-to guys to get things done.
Every Tuesday, the food trucks would set up on the campus at JWU and serve to all of the students. Chris and Rand became immediately attached to the food trucks, asking all of the owners questions every time they came out. In their heart they knew someday they would open up a food truck of their own.

Soon after, Rand was asked to work as a sous chef for a husband of one of his professors. He was a private chef to the rich and famous in Miami. It only took one year before the clients asked Rand to be the head chef, at the age of 22. One of the first things that he did was to make Chris his sous chef. This was a time in their lives that they would never forget. Chris and Rand were living half the year in Miami and the other half in New York City while cooking for the rich and famous.

While in New York, Rand and Chris were living on their client’s yacht. Rand really enjoyed living on the yachs, he said, “because it was like a huge house right on the water, that swayed back and forth with the current, just rocking you to sleep”. One year Chris actually rode the boat up for 4 days to New York City, through the rough seas, while still cooking all of the food for the crew. Let’s just say he probably won’t be taking a boat across the country anytime soon!

After three years of being private chefs Rand and Chris caught the entrepreneurial bug. They received so much praise for the food, from some of the most important people in the country. They knew they wanted to bring their food to the masses, but they didn’t quite know how to start a business. So Chris and Rand left their jobs as private chefs to head to Chris’ family’s company, Uncle Giuseppe’s, a chain of Italian supermarkets. While at Uncle Giuseppe’s, Rand and Chris were taught the importance of food costs, business smarts, and the ability to scale larger while remaining consistent with the food throughout different locations.
So they headed back to Florida to start their own business. The location of the first restaurant caused arguments, as they just weren’t sure where to put it. That was when they thought back to when they were in culinary school and the food trucks would come every Tuesday. Rand and Chris thought very hard about what their next move would be. They decided to start a food truck as a proof of concept and to find the best locations for the eventual restaurants to come. They called it Miami Press Gourmet Sandwiches Food Truck. The concept quickly took off, as the Miami Press Food Truck became one of the top trucks in South Florida. It was a dream for Chris and Rand to be able to serve their great food to the masses. They knew that if they used good fresh and local ingredients and prepared the food to order that they would always have people wanting to eat their food.

While the truck was taking off, Rand got the opportunity to go on Food Network and compete in a reality competition cooking show. The show is called Food Truck Face Off, the show is a mix between The Great American Food Truck Race and Chopped. Rand brought one of he and Chris’s signature dishes, the Mac’n Cheese Ball. He won the competition, bringing the spotlight to the Mac n’ Cheese Balls and the already well-known Miami Press Food Truck. The lines became even longer as their food truck became more and more popular by the day.

As the success out grew the food truck, Chris and Rand finally knew it was time to open up a Press Gourmet Sandwiches Restaurant. Press Gourmet Sandwiches, or PGS for short, is a fast casual sandwich restaurant serving pressed sandwiches. All of the sandwiches are made to order from scratch and pressed on ciabatta bread until crispy on top and soft in the middle. It’s made with all fresh and local ingredients.

Press Gourmet Sandwiches has two locations, one in Ft. Lauderdale and one in Boca Raton. They are open Mon – Sat 7am – 8pm, closed Sundays. For more info, check out their website.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Press Gourmet Sandwiches appeared first on Savor Our City.