Posts tagged ‘Sandwich’

November 23, 2011

McRib

mcrib

The McRib is a barbecue pork sandwich periodically sold by the international fast-food restaurant chain McDonald’s. It was first introduced to the McDonald’s menu in 1981. After poor sales it was removed from the menu in 1985. It was reintroduced in 1989, staying on the menu until 2005. From 2006 onward, it was made available for a short time each year. The McRib consists of a pork patty, barbecue sauce, onions, and pickles served on a roll. Despite its name, it is primarily composed of pork shoulder meat, according to McDonalds. The patty is also composed of restructured meat products such as tripe, heart, and stomach and blended with salt and water to extract salt-soluble proteins, which act as a ‘glue’ that helps bind the reshaped meat together. The McRib has 70 ingredients, 34 of which are contained in the bun.

It was developed by McDonald’s first Executive Chef Rene Arend, who had fathered Chicken McNuggets in 1979. ‘The McNuggets were so well received that every franchise wanted them,’ said Arend in a 2009 interview. ‘There wasn’t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. So the McRib came about because of the shortage of chickens.’ It was his inspiration to shape the McRib patty ‘like a slab of ribs,’ despite the fact that a round patty would have been cheaper to manufacture and serve on standard hamburger buns.

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November 23, 2011

McMuffin

mcmuffin

The McMuffin is a family of breakfast sandwiches in various sizes and configurations, sold by the fast-food restaurant chain McDonald’s. It was invented by the late McDonald’s franchisee Herb Peterson in the late 1960s and was introduced nationwide in 1972. In the US and Canada the standard McMuffin consists of a slice of Canadian bacon, a griddle-fried egg, and a slice of American cheese on a toasted and buttered English muffin. The round shape of the egg is made by cooking it in a teflon coated ring. Peterson first presented the Egg McMuffin at a Santa Barbara franchise without the knowledge of McDonald’s Corporate, which at the time served only lunch and dinner at all their locations.

When Corporate discovered Mr. Peterson’s unauthorized breakfast offerings, it initially reprimanded him and threatened him with a number of penalties for breaking the franchise agreement. Today, several countries like Hong Kong serve Egg McMuffins around the clock, due to the prominent use of the egg in meals other than breakfast in those regions. US restaurants usually restrict the item to the breakfast menu. This is due mainly because the grill temperature for the beef patties and the eggs are significantly different from each other.

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September 12, 2011

Cheesesteak

pats

genos

A cheesesteak, also known as a Philly cheesesteak or a steak and cheese, is a sandwich made from thinly sliced pieces of steak and melted cheese in a long roll. A popular regional fast food, it has its roots in the city of Philadelphia. The cheesesteak was developed in the early 20th century ‘by combining frizzled beef, onions, and cheese in a small loaf of bread,’ according to the Historical Society of Pennsylvania.

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on hoagie rolls in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near south Philadelphia’s Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks at the intersection of 9th Street and Passyunk Avenue in South Philly.

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June 3, 2011

BLT

The BLT (Bacon, Lettuce, and Tomato) is a type of sandwich. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The five ingredients can be altered according to preference; for example, the bread can be toasted and the mayonnaise home-made or replaced with ranch dressing. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.

The sandwich’s popularity has led to a number of oversized reproductions (the current record for the ‘world’s largest BLT’ is over 209 ft/64 m) and a pop art sculpture by Claes Oldenburg.

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May 2, 2011

Dagwood

dagwood

A Dagwood is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments. It was named after Dagwood Bumstead, a central character in the comic strip Blondie, who is frequently illustrated making enormous sandwiches. According to Blondie scripter Dean Young, his father, Chic Young, began drawing the huge sandwiches in the comic strip during 1936. Though the actual contents of Chic Young’s Dagwood sandwich remain obscure, it obviously contains large quantities and varieties of cold cuts, sliced cheese and vegetables, plus additional slices of bread. An olive pierced by a toothpick or wooden skewer usually crowns the edible superstructure.

In May 1999, a counter-service restaurant named Blondie’s opened at Universal Orlando’s Islands of Adventure, serving a traditional Dagwood-style sandwich. Blondie’s bills itself as ‘Home of the Dagwood Sandwich.’ A Blondie-themed restaurant chain, Dagwood’s Sandwich Shoppe, was founded in 2006. The Dagwood is sold as a 1.5-pound sandwich with three slices of deli bread, hard salami, pepperoni, cappicola, mortadella, deli ham, cotto salami, cheddar, Provolone, red onion, green leaf lettuce, tomato, fresh and roasted red bell peppers, mayo, mustard and a secret Italian olive salad oil.

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January 10, 2011

PB&J

peanut butter jelly time

The peanut butter and jelly sandwich (PB&J) is a sandwich, popular in North America, that includes a layer of peanut butter and either jam or jelly on bread. It has numerous common additions including honey, chocolate or maple syrup, Nutella, bananas, apples, strawberries, butter, marshmallow fluff, potato chips, cheese, raisins and other dried fruit, and last but not least, bacon.

Both peanut butter and jelly were on the U.S. Military ration menus in World War II. It is said that the American soldiers added jelly to their peanut butter to make it more palatable. Peanut butter provided an inexpensive and high protein alternative to meat for soldiers. It was an instant hit and returning servicemen made peanut butter and jelly sales soar in the United States. Food historians haven’t found any ads or other mentions of peanut butter and jelly sandwiches before the 1940s.

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November 15, 2010

Bánh Mì

bahn mi

Banh Mi

Bánh mì [ban-me] is a Vietnamese baguette made with both wheat and rice flour. The term also refers to what is sometimes called a ‘Vietnamese sandwich’ or a ‘Saigon sub,” which is made up of thinly sliced pickled carrots and daikon, cucumbers, cilantro, chili peppers, pâté, mayonnaise and various meat fillings or tofu. Popular fillings include roasted pork, steamed pork belly, Vietnamese sausage, chicken, head cheese and ham.

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