The Story of The Sandwich Chef Brad Boisvert, Cure Artisan Meat and Cheese
W
Gift Baskets Meat & Cheese Platters Gourmet Foods Italian Imports Take Home and Serve
16
hile the sandwich had many forms before it was called the sandwich, from when the ancient Jewish sage Hillel the Elder is said to have wrapped lamb and herbs in unleavened bread in the manner of a modern wrap. To the middle ages where large pieces of bread know as tranches were used as plates then eaten, and we must not forget the open face sandwich from the Dutch. But the true naming of the sandwich did not come into play until the eighteenth century when John Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. It was said that Lord of Sandwich was fond of this form of food because it allowed him to continue playing cards, while eating, without using a fork, and without getting his cards greasy from eating meat with his bare hands. Then the sandwich’s popularity increased in Spain and England dramatically during the nineteenth century, with the rise of industrial society and the working
classes made fast, portable, and inexpensive meals a way of life. In London, for example, at least seventy street vendors were selling ham sandwiches by 1850; during that decade sandwich bars also became an important form of eating establishment in western Holland, typically serving liver and salt beef sandwiches. In North America, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the the rest of the world. Now sandwiches are enjoyed at all times of the day, breakfast, lunch, snacks and at picnics. Also, today our sandwiches are a lot more elaborate than liver and salted beef or just ham. A sandwich can be whatever you make it to be in between bread. At Cure we recommend you choose good bread from True Grain Bakery then put some of our in house cured, smoked, or roasted meats. From pastrami to smoked turkey, house smoked hams and many more. Do not forget some cheese and of course the condiments…
