When in Sandwich, do as the sandwichers do

What do Sandwich dwellers eat? We take a trip to three towns named after the famous snack.

It may be 60 miles from the spot where the Earl of Sandwich reputedly ordered a snack and changed the course of food history, but the picturesque Kent town of Sandwich has a claim to being the home of the sandwich.

And it’s egg and cress and smoked salmon varieties that tempt the local palate most, according to Dominic Parker of the Salutation country house and tea rooms in the town.

He and other businesses in local trade association the Sandwich Guild are also behind a longer-term initiative to revive the Kentish huffkin, a wide flat bread roll with a soft crust.

Three thousand miles away in the Massachusetts seaside town of Sandwich, named after the Kentish town by early Quaker settlers, tastes are very different. Bob King, who runs the Café Chew with the motto “Have a Sandwich in Sandwich”, says: “Our most popular sandwich right now is the Smokey Dutchman: turkey breast, lettuce, tomato, smoked bacon, and smoked Gouda cheese on a Bavarian pretzel roll with herbed mayonnaise.”

Sandwich Islands

Hawaii, formerly the Sandwich Islands

Spin the globe to the Sandwich Islands discovered by Captain Cook in 1779 and named after his sponsor – it’s that earl again. We know the islands as Hawaii today.

Leading chef Alan Wong, whose eponymous restaurant in Honolulu is a favourite of Barack Obama, uses the sandwich to promote Hawaiian cuisine.

His version of the BLT includes kalua pig – a traditional dish of slow-cooked pork – in a grilled onion bun with garlic flavoured Boursin cheese, tomatoes and lettuce.

He says: “Our other popular sandwiches include one with local mahi-mahi fish fried using a Japanese tempura batter that is light and crispy. The sandwich is then served with a tsuyu, a light soy-based dipping sauce.

“Most of our sandwiches consist of ingredients between two slices of bread but in the past we’ve used a malasada, a Sweet, fried Portuguese doughnut.”

 

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