Join Barry Enderwick in New Orleans for a Fun-Filled Sandwiches of History Cookbook and Trivia Experience!

Every day, Barry W. Enderwick creates and reviews a new sandwich on his platform, Sandwiches of History. He explores old cookbooks, family recipes, and online finds. With a growing audience, he published “Sandwiches of History: The Cookbook,” last fall, showcasing 60 unique sandwiches across various categories. He’ll be in New Orleans for an event with chef Mason Hereford from Turkey and the Wolf on Thursday, Jan. 23, at 7:30 p.m. at Zony Mash Beer Project. For more details, check sandwichesofhistory.com.

Gambit: How did you start reviewing sandwiches online?

Barry W. Enderwick: I’ve loved experimenting with food since my twenties. I started with a craft beer account and moved on to reviewing snacks, including potato chips and ice cream flavors. Eventually, I stumbled upon an old cookbook, the “Up-to-Date Sandwich Book” from 1909. It sparked my curiosity about what sandwiches used to taste like. Surprisingly, most were decent; they just needed a little something extra. So, I began enhancing these vintage recipes.

Many early sandwiches were simple mixes of ground protein and other ingredients, often using buttered bread. My theory is that back then, bread would go stale quickly, and butter provided a barrier to keep it moist.

I also created a segment called “Sandwiches of Our History,” featuring family recipes or iconic sandwiches from TV shows. For example, I explored the beloved tomato sandwich from Turkey and the Wolf.

My journey began in 2018 on Instagram, but it didn’t take off until I added TikTok to the mix. By 2021, my content gained traction on multiple platforms, leading to a publisher’s interest in my cookbook in 2023.

Gambit: How did you choose the sandwiches for your cookbook?

Enderwick: I aimed for a mix of traditional and modern sandwiches that are fun to make and may surprise readers. One standout sandwich features avocado, tomato, peanut butter, unsweetened coconut, cheese, and ham. Sounds odd, right? But it actually tastes great!

The cookbook includes 60 sandwiches, each selected for being interesting enough to try. I avoided including bizarre or unappealing options. Many older recipes lacked ingredient measurements, so I had to test them out. There’s even one original recipe from me in there!

To make it user-friendly, I categorized the recipes. There are sections for tea sandwiches, club sandwiches, and international creations. Sandwiches cross cultural boundaries, which is fascinating. For example, one recipe is for rou jia mo from China, dating back to 200 B.C. Traditionally made with beef, it’s now commonly prepared with pork belly.

I also feature the jibarito, a creative sandwich from Chicago using fried plantains instead of bread. And don’t forget the sweet sandwiches—like a ginger sandwich or a peanut butter and cherry sandwich from 1936. Historically, sandwiches weren’t always meals; they could accompany tea or be served after dinner.

In the book, I dive into the history of common sandwich condiments like mustard, ketchup, and mayo. And yes, I tackle the age-old debate: Is a hot dog a sandwich?

Gambit: What can people expect at your live events?

Enderwick: My live show is a blend of storytelling and sandwich-making. It features trivia games where attendees can win prizes. I invite special guests, like chef Mason Hereford for this New Orleans event. We collaborate on a sandwich, and the audience votes on ingredients to enhance it. After tasting, we hold a Q&A session. Each event is unique, and I’ve had popular guests like H. Jon Benjamin from “Archer” and “Bob’s Burgers.” It’s amazing to see such niche topics draw large crowds!