Cover Story Live, Love, Sandwich

Live,Love, Sandwich

by Christine Fanning

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o people still like sandwiches? The research we’ve done shows that Americans love sandwiches and they consume more than 300 million

every day. That’s a huge amount when you consider that there are about 350 million people in the United States.

Why wouldn’t we love them? They’re affordable, portable, convenient and storable. You can eat them in your car and you can stuff your favorite foods in them. Another reason why sandwiches have never gone out of style is that there are scores of ways to make them. The traditional two pieces of bread, holding the filling inside, have gotten tastier and more eclectic over the years. Other popular styles of sandwiches include openfaced, wraps, paninis and subs.

The origin of the word "sandwich" for an item of food may have originated from a story about John Montagu, the fourth Earl of Sandwich, a real town in the county of Kent in Southeastern England. According to research, Montagu didn't really "invent" the sandwich, but he may have made it popular. It is said that in 1762, he asked for meat to be served between slices of bread so he could eat with his hands while gambling. Though the Earl of Sandwich (or, perhaps, his cook) deserves credit for helping sandwiches gain a name and popularity, variations of the concept have

been around for centuries. It’s difficult to pinpoint exactly when or where they first appeared. Farm laborers in rural France had been eating meat between sliced bread long before it had a name, though the sandwich likely started even earlier than that.

Tori Avery from PBS writes, “Edward Gibbon, author of ‘The History of the Decline and Fall of the Roman

Empire,’ is credited with being the first person to write down the word ‘sandwich’ using its modern culinary context on Nov. 24, 1762. During the time this journal entry was written, Gibbon was

First Lord of the Admiralty. The Earl of Sand-

wich, Montagu, was entrenched in London’s social scene. It’s possible that Montagu introduced the sandwich concept to his high society London friends, including Gibbon, who helped it to gain quick notoriety. In 1773, the word sandwich was used in a recipe for the first time, in Charlotte Mason’s cookbook, titled (now, stay with me here) ‘The Lady’s Assistant for Regulating and Supplying Her Table: Being a Complete System of Cookery, Containing One Hundred and Fifty Select Bills of Fare.'” of serving bread and butter with meat or fish (broodjes) or other delicious fillings and toppings. (PBS)

In the first century B.C. Jewish Rabbi Hillel

the Elder is “ reported to have started the Passover tradition of putting lamb, mixed nuts and herbs between two pieces of unleavened bread. In the Middle Ages, people used thick slices of stale bread called "trenchers" to double as plates on which they placed cooked meats and vegetables, serving as a kind of open sandwich, although they may not have eaten the stale bread. The Dutch also have a long tradition With the long history of sandwiches, there’s bound to be a lot

The origin of the word "sandwich" for an item of food may have originated from a story about John “ Montagu, the fourth Earl of Sandwich. of nostalgia. I remember two different sandwiches my mother made for my lunch on the playground in first grade at St. Mary’s grade school in South Scranton. I could have done without the cheese sandwich but loved the PB&J. As I write this and think about it, I have a longing for PB&J; however, I’ll abstain because of the bread! I don’t need it in my diet. Paula Mackarey, Happenings' publisher, remembers her dad telling her that ground ham salad with pickle was not just

a good way to use leftover ham but it was an excellent sandwich are made on white bread choice for picnics because and baked in a unique its salt content ensured it method that makes them would withstand hours in similar to french bread. He a picnic basket. Years ago, also favors sausage and Paula would bring a sea- pepper sandwiches as well food salad sandwich to as Patty Melts – delicious work. The fish was very on rye bread. The very strong smelling and we night I wrote the sentence tried to banish her and above I ate a Patty Melt at her lunch from the office. Clarks Summit's Silver We still laugh over that Spoon Diner despite memory. swearing off bread. I enjoyed french fries andArt Director Lisa Ragnacci cole slaw on the side, typihonors her ethnic roots cal sandwich accompaniwith her favorite sandwich: ments. John Mackarey“I always love my kielbasi remembers his sandwich, but these mom days I go with turkey kielbasi as a healthier option.” “ It’s interesting how and why we come to appreciate Another staff certain sandwiches and how member lovingly remembers his favorites: we learn from others about new ways to make them.“ Monte Cristo sand- makwiches – egg-dipped or ing daily batter-dipped ham and lunches for him cheese sandwiches that and his three siblings. are pan or deep fried – and Selections included kibCuban sandwiches, which bee sandwiches on pita bread (a Lebanese favorite), turkey, the ever mysterious deli chicken roll (that many kids in the '70s knew by name), ham and cheese and PB&J. Each child got one sandwich in his/her lunch except for PB&J day, when it would be one and a half sandwiches.

I always loved ham and cheese sandwiches. They would come alive with hard salami, Swiss and provolone cheese, onion, tomato and lettuce on a National Bakery hard roll. A drizzle of Italian dressing on the ingredients and a pickle and potato chips on the side round out this repast. It’s interesting how and why we come to appreciate certain sandwiches and how we learn from others about new ways to make them.

When Happenings’ current intern, Elizabeth Haikes, was studying in Germany, she enjoyed doner, a popular fast food sandwich that originated in Turkey but was popularized in Berlin. "It's a rotisserie roast that is cut up, seasoned and placed in a pita or other bread type with salad or other vegetables. It may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled

cucumber or chili and various types of sauces." Back home in the USA, she has the memory of gathering with her whole family for pizza and cheesesteaks cut into party-size bites for all to share at her grandparents' house every Friday night. Also, for as long as she can remember, her dad and Aunt Amy would order chicken salad club sandwiches when they were out to eat so she started ordering them, too.

Nostalgia aside, the list of ingredients – such as peanut butter, pastrami, lobster, avocado, thick-sliced bacon, roasted cauliflower, fried jalapenos, zucchini, beets, sprouts and fruity items like pears and preserves – is endless.

When sandwiches first appeared in American cookbooks, the fillings were no longer limited to cold meat. Recipes called for cheese, fruit, shellfish, nuts and mushrooms. The years following the Civil War saw an increase in sandwich consumption, and they could be found anywhere from high-class luncheons to the taverns of the working class. By the end of the 19th century, sandwiches earned new names for their many different forms,

Sandwich Tips

When making a BLT, weave the bacon together to avoid the bacon from falling out when you bite into it; Worried about “fridge thieves” stealing your sandwich at the office? Get a Moldy Sandwich Bag. The bag isn’t really moldy; it only gives the appearance your lunch looks moldy and spoiled; Instead of bread or toast, make your breakfast sandwiches with waffles; Turn your freshly-baked bread over and slice it on the soft side. That helps prevent squishing the bread. (potatorolls)

like the triple-layered “club sandwich” and the corned beef “Reuben.”

Paula recalls her parents bringing a large paper sack filled with a variety of sandwiches for long road trips. The sandwiches on many occasions would serve as both lunch and dinner. My mother-in-law, Helen Fanning, and my husband after her, made ham salad, ground bologna and egg salad on white bread.

Sandwiches are enjoyed ‘round the world. In America, the top favorites are said to be Bacon, Club, BLT, Ham, Roast

Some basic ones from the era included corned beef, salami, liverwurst, bologna, cream cheese and jelly, tuna salad and egg salad with lots of onion. Beef, Turkey and Grilled Chicken.

Many cities have iconic sandwiches that people

plan on enjoying on their visits there. Binghamton has chicken spiedies, Chicago loves its Italian beef sandwiches, in Memphis it's fried peanut butter and gles of lightly buttered white bread filled with paper-thin cucumber slices, a little bit of salt and a dash of lemon juice. The Brits are said to have cooking methods, spices and flavoring. This sandwich is made with crispy, juicy chicken thighs, topped with sesame soy, spicy mayo, wasabi mayo,

banana, New Orleans loves its muffuletta, Omaha loves its Reubens and most everyone in the region is familiar with the Philly cheesesteak. The most requested sides include French fries and cole slaw. Also popular are veggie fries, roasted veggies, tossed salad, chips, pickles and baked beans.

In 2007, I toured several provinces in Spain with my daughter, Bridget. At a restaurant in Madrid, I asked for a hamburger and was surprised to receive a hard roll laden with a heap of ham and topped with a fried egg, sunnyside up. England’s cucumber sandwich ranks No. 2 on its list of favorite sandwiches. This simple, elegant staple of the famous British afternoon tea is a concoction made with crustless trianinvented it during the Victorian period, when it was mainly popular among members of the upper class. Today, there are many variations on the original, with added tuna, eggs, cream cheese and mayonnaise. (tasteatlas) In Montreal, a favorite classic, the smoked meat sandwich can be found at Schwartz's. It comes with two pieces of bread, yellow mustard and a generous portion of 10-day cured smoked meat. In Toronto, it's the Tokyo hot fried chicken sandwich, lightly fried using Japanese ginger slaw, green onions and crispy onions all on a pillow-soft brioche bun. Early versions of the “wrap” have also been found in Asia and Africa. This sandwich grew in popularity among aristocrats in the 18th and 19th centuries. Legend has it they were popularly

shared, held with one hand, during late-night gaming and drinking. Some old-fashioned sandwiches are calling your name this month. I used to eat sardine sandwiches with my dad as a way of bonding and sharing his “strange” food predilections. I drew the line at crushed crackers with canned tomatoes on white bread. As a family, we’ve tried liverwurst, peanut butter and banana, and the favorite steak and cheese hoagies and tuna melts.

However, crab cakes need to be consumed without the bread, they are that good. The summer months bring favorites from the garden. Who doesn’t love a tomato sandwich made with a beautiful deep red beefsteak tomato with lots of salt, pepper and mayo? Cucumbers can also be just as delicious, with the choice of a wide variety of bread or toast.

In 1952, the Wheat Flour

Institute established

August as National Sandwich Month. From pastrami to french dip, BLTs to sloppy joes, grilled cheese and tomatoes to lobster rolls, sandwiches are part of each of our histories. For many, the idea of preparing a nightly meal can be daunting. Why not bring back a weekly sandwich night and try a different one each week of the year? And for a special treat, top off the meal with a classic ice cream sandwich, which is guaranteed to bring a smile to young and old alike. H

–Christine Fanning

American Facts:

According to the U.S. Department of Agriculture, a sandwich must have at least 35 percent cooked meat and be no more than 50 percent bread; The average American child eats about 1,500 peanut butter and jelly sandwiches before finishing high school; Astronaut John Young once smuggled a corned beef sandwich on board a Gemini flight; Submarine sandwiches are called “hoagies” in Philadelphia and “heroes” in New York; The Dagwood sandwich was first introduced by Chic Young, creator of the Blondie strip, who described the sandwich as a “mountainous pile of dissimilar leftovers.”

Healthy Open-Face Egg Salad Sandwich

2 Hard-Boiled Eggs

Half Avocado

1 Slice Multigrain or Sprouted Grain Bread

Handful of Arugula

Slice of Homegrown Tomato

Everything Bagel Seasoning (about a teaspoon)

Peel eggs and smash in a bowl with half avocado. Spread a handful of arugula on slice of bread. Top with egg/avocado mixture. Sprinkle with everything bagel seasoning and slice of tomato. Delicious, light and healthy!

–Jackie Kerekes

Jackie Kerekes is a NASM Certified Personal Trainer and a NASM Fitness Nutrition Specialist. She trains one-on-one clients and does small group training. She has taught a variety of classes including kickboxing, fat burn pilates, spin, barre, strength training, Bosu bootcamps, TRX, and POUND. Additionally, she designed a class named F.I.T. Factor (Functional Interval Training).

PERSONAL TRAINING SEMI PRIVATE TRAINING SMALL GROUP TRAINING NUTRITION COACHING GUIDED MEDITATION SMOOTHIE BAR

Jackie Kerekes, Owner NASM CPT, NASM FNS 513 S. State St., Village Square Clarks Summit, PA trainingattheloft.com 570-332-8519

Sunrise, Sunset

The summer breeze blows in some savory suppers that last to the light of the moon

There are reasons why marking the sunrise and sunsets move us, and make us slow down as the days swiftly fly by. Whether under the moonlight or at the crack of dawn, plan moments around both the sunrise and the sunset. Drive somewhere special, bring along a thermos of morning coffee or tea. At sunset pack up a decanter of red or white wine to salute the phenomenon of nature that we often take for granted. Stop at a safe mountainside lookout and check out the city sights below or mountain ranges. Summer is made for daytrips like these.

As advice goes, it was

five simple, straightforward words that still resonate with Dr. Manju Mary Thomas, a Wright Center for Community Health board-certified pediatrician: “Aim to be the best.”

Dr. K.C. Joseph, a noted surgeon in the suburbs of Pittsburgh was admired by his young niece, who noticed how easily patients entrusted their health care to him. The niece witnessed how comfortable patients conversed with him. “That impressed me and I wanted to be like him,” recalls Dr. Thomas, medical director of pediatrics and community and school-based medical home services at The Wright Center. “I was impressed and inspired by the kind of interactions and what they talked about with him.”

Wright Center Pediatrician ‘aims to be the best’

Dr. Joseph’s overall guidance rightfully exalted how “medicine is a very beautiful and challenging field,” while also urging her to “aim to be the best in whatever field you take.” His niece, unlike many of her cousins who studied engineering, chose to follow her uncle into the medical profession and the specialty field of pediatric medicine. Today, Dr. Thomas provides primary and preventive care for pediatric and adolescent patients at The Wright Center for Community Health’s Mid Valley Practice in Jermyn, where she offers well and sick visits, as well as treatment for anxiety, ADHD and other related services for children. As a physician faculty member for The Wright Center for Graduate Medical Education Family Medicine Residency Pediatrics program, she also guides and educates the next generation of physicians. “I came to The Wright Center because of the teaching opportunities and the opportunity to do community health,’’ said Dr. Thomas, acknowledging the unique mission the organization serves to improve the health and welfare of the region, while educating the next generation of physicians.

In a career that has spanned more than 23 rewarding years, Dr. Thomas has experienced her fair share of uncommon cases that have left a lasting impression on her. They have proven to be inspirational, and serve to reinforce the importance of routine well visits that also give health care providers, parents and children an opportunity to talk about nutrition, immunizations and many other important ageappropriate topics. One patient, in particular, remains atop her list.

“During an exam, I discovered a lymph node in the subclavian area, a dangerous area,” said Dr. Thomas. She recalled how the routine physical resulted in an early and lifesaving diagnosis for her 14-yearold female patient. “It turns out she had lymphoma.” Thankfully, the patient had early-stage lymphoma and was able to receive proper clinical care to clear her lymphatic system of cancer. That former patient is now a medical school graduate and an oncologist who works to ensure her own patients are cancer free.

“I felt great,” Dr. Thomas said, knowing the early diagnosis made the cure possible. “Medical school was a very impressive trajectory for her; a true calling.” Dr. Thomas earned her medical degree from St. John’s Medical College in Bangalore, India, and completed her residency in pediatrics at Brookdale University Hospital in Brooklyn, New York.

According to her life and professional experiences, she believes the key to happy and healthy children begins at home. “Children need a very strong family foundation with as much safety, care and education as possible,” she said, adding how patient advocacy also plays a role. “You also have to balance what is good for the child while addressing parents’ concerns.”

Prior to joining The Wright Center, Dr. Thomas was an attending pediatrician at Lehigh Valley Health Network. In addition, she was an attending faculty pediatrician at St. Luke’s HospitalSacred Heart Campus in Allentown. Dr. Thomas also served as the chief faculty pediatrician of the family practice residency at Sacred Heart Star Wellness, a Federally Qualified Health Center Look-Alike, similar to The Wright Center for Community Health.

To make an appointment with Dr. Thomas at the Mid Valley Practice, go to TheWrightCenter.org or call 570-230-0019.H

Healthy MOMS program unveils mural

The Wright Center for Community Health’s Healthy Maternal Opiate Medical Support program, known as the Healthy MOMS program recently unveiled three murals. The murals were painted by mothers and children in the program that serves eight counties. The Healthy MOMS program is a collaborative effort involving The Wright Center for Community Health, which co-founded the program, and dozens of partners in Lackawanna, Luzerne, Monroe, Pike, Schuylkill, Susquehanna, Wayne and Wyoming counties. Multiple area hospitals and the nonprofit, Maternal and Family Health Services Inc., are among the many health care, social service and government agencies that power the program’s ongoing success.

R E C I P E Summer Burgers

Compliments of JoAnn Marianelli Finnerty/ Bella Faccias

Ingredients: 2 lbs ground beef 1 egg, slightly beaten 0.5 (1 ounce) envelope dry onion soup mix (or use the whole package if desired) 2 tablespoons fresh minced garlic (or 1 teaspoon garlic powder) 1/4 cup dry breadcrumbs 1 tablespoon Worcestershire sauce 1 teaspoon fresh ground black pepper Optional - 1-2 teaspoons crushed chili flakes for a spicy burger

In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs, Worcestershire sauce, black pepper and crushed chili flakes (if desired). Mix until combined, add in more breadcrumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into six equal patties (or make eight small patties). Make a shallow dent into the center of each patty (about 1-inch wide) using your large finger or the back of a small spoon. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of six hours or up to 24 hours to blend flavors. Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties). Serve burgers in toasted buns with choice of condiments.

Light/Healthy Lunch Recipes

Hummus

F

or many, August and September means “back to school.” Along with this time comes the need for routine and easy life hacks! These lunch recipes are enjoyed by all age groups and full of healthy ingredients such as lentils and healthy fats to keep both kids and parents energized throughout the day.

Hummus 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt Black pepper to taste 2 tablespoons olive oil

In a blender, chop the garlic. Pour garbanzo beans into the blender, reserving about a tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. Spread on pita for a snack or dollop hummus as part of an entree'.

Avocado Toast One 8-ounce ripe avocado, halved, pitted and peeled Fine salt and freshly ground black pepper 4 slices whole grain or whole wheat bread 1 clove garlic, peeled and halved 2 tablespoons extra-virgin olive oil or unsalted butter, softened Flaky sea salt, for serving Crushed red pepper flakes, optional Cherry tomatoes

Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. Decorate with halved cherry tomatoes.

Southwest Wraps

1 tbsp olive oil 8 oz chicken cooked and shredded or cubed 1 tsp cumin ground 1 tsp chili powder ground 1 tsp garlic powder 1 tsp onion powder 1 cup corn kernels frozen 1 jalapeno chopped 1 cup canned black beans drained and rinsed 1/4 cup green onions chopped 1/4 cup cilantro chopped 4 cup fresh spinach 1 cup roasted red peppers roughly chopped 1 cup sour cream low fat 1/2 cup blue cheese crumbled Juice from 1/2 lime 7 Flatout flatbreads 1 cup Monterey Jack cheese shredded Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up. Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through. Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat. In a small bowl whisk together the sour cream, blue cheese and the lime juice. Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.

Chicken Salad

Six chicken breasts halves or three full chicken breasts 3/4 c halved green grapes 3/4 c. Crushed pineapple drained 3/4 c. finely diced celery Chopped pecans (optional) Mayonnaise to desired spreading consistency Salt to taste Pepper to taste Chop chicken, green grapes, pineapple, celery and pecans into bite sized pieces. In mixing bowl, combine with Mayonnaise and salt and pepper to taste. Use this to top a bed of lettuce or as a wrap.

Avocado Toast

Southwest Wraps