The Sandwich Century: Prelimiwow

Along with all the other exciting and annoying content to hit this site in 2011, I am getting ready to kick off a special feature called The Sandwich Century.  Over the course of the year, I will prepare, consume, and document a hundred different sandwiches, and you will follow it all with jealous minds and hungry hearts.

Why?  I like sandwiches, that’s why.  Bread, filling, topping, condiment and I’m a happy man.  Feeding myself and the constant demand for content of Ludic Live readers?  Why, it’s a frozen British empiricist, by which I mean a stone cold Locke.  So please watch this space over the upcoming months as I explore the nooks and crannies of what can be found between two slices of bread.  But, before we get started, a few rules:

1.  Hamburgers (and hamburger-related items like the cheeseburger, the patty melt, the veggie burger, the slider, and the Jucy Lucy) and hot dogs (and hot-dog-related items like the bratwurst, the Maxwell Street polish, the Italian sausage, the chili dog, and the choripán) are not considered, under my admittedly idiosyncratic rules, “sandwiches”.  I allow for certain similar variants — for instance, I will be covering the loosemeat sandwich and the sausage sandwich — but hamburgers and hot dogs are their own thing, and the subject of another series of blog posts.  Or, given the damage I will wreak on my body with this little experiment, another lifetime.  Likewise, I will be covering some quirky exemptions like the bagel sandwich, the gyro, and the pinwheel, but I will be avoiding tacos, burritos and tostadas.

2.  On the same angle, I won’t be covering anything where baking the bread is an intrinsic part of the sandwich-making process, such as the calzone or the bierock.  Too much trouble.  Am I lazy?  Of course!  If I wasn’t, I’d be tackling something more ambitious than the sandwich.

3.  Please don’t write me to complain that your favorite sandwich isn’t included.  I’m not going for completeness here.  Also, keep in mind, I’m really aiming for sandwich modality:   that is, my distinctions are more along the lines of ‘types’ of sandwich rather than specific ingredients.  Thus, I’m going to fold about a million different variants into fairly generic single examples like the Italian sub, the croque-monsieur, and the cold cut sandwich.

4.  Likewise, don’t get mad if I make a sandwich in a different way than you’re used to.  For one thing, even in the area of cuisine, authenticity tends to be a dead end.  For another, well, frankly, I live in San Antonio, and there are a hell of a lot of ingredients that are going to be next to impossible for me to track down here, so I will be making substitutions where I deem it necessary.  Unless you think you have a good case for a TSG lawsuit, don’t bother saying stuff like where you grew up, a grilled cheese sandwich doesn’t have cheese on it.  All that said, please don’t hesitate to suggest a favorite sammy of yours I might have missed — I’ve already got my hundred picked out, but I’m willing to make substitutions if I hear about good ones.

5.  The fact that I’ll be making most or all of these sandwiches myself at home won’t preclude me from chowing down on sandwiches I encounter during excursions out into the wide world.  If I run into a particularly good (or particularly bad) example of the sandwich arts while on my travels, I’ll be sure to document it here (with the caveat that I won’t go out of my way to review sandwich offerings from big-time chain restaurants unless I find them especially noteworthy).  In fact, I expect most of the best sandwiches I’ll run into are ones from restaurants and not ones I craft in my poorly equipped kitchen.

I’m really looking forward to this, and I hope you’ll join me in my sandwich odyssey.  Veritas sandvicius manet in aeternum!

12 SHOTS LICKED so far.

  1. Djur
    02/01/2011 at 1:39 AM

    Hay Pierce, in case you haven’t been made aware of it, I am constantly seeing people at that other site with tears in their ears from crying in their beer for want of a regular metal column from yourself.

    So, just saying: there’s an audience for that.

    • LP
      02/01/2011 at 11:09 AM

      Patience, brother. Developments in this area are…developing.

      And it’s good to see some of y’all over here. I hope you stick around.

  2. Rob
    02/01/2011 at 7:12 AM

    Just want to make sure you’ve got a muffuletta on there.

    • LP
      02/01/2011 at 11:10 AM

      I do indeed, though, since I’m doing these in alphabetical order, I probably won’t get to it until June or so. Maybe I’ll go buy one in NOLA.

  3. Mal
    02/01/2011 at 10:41 AM

    I plan on eating a delicious tuna melt with avocado and horseradish sauce to celebrate!

  4. Serial
    02/01/2011 at 11:14 AM

    Subscribing to LudicLive is the best thing I’ve done so far this month.

  5. roseyv
    02/01/2011 at 11:28 AM

    For those of us concerned about your longevity, will any of these sandwiches be of the whole-grain bread and watercress/bean sprout variety? I see no reason why this has to be a suicide mission.

    • LP
      02/01/2011 at 11:47 AM

      Everything I do is a suicide mission.

  6. Matt
    02/01/2011 at 1:18 PM

    Super excited about this project. Especially by the picture up top. Tell me good sir, will you be covering sandwiches that have fallen out of favor? Old-timey configurations just not consumed anymore? That is my vote. Cheers.

  7. Trakball
    02/01/2011 at 3:57 PM

    Glad to see you posting again, Pierce.

  8. Lauri
    02/08/2011 at 7:01 PM

    Are you aware of one M. Bonner, a player for the San Antonio Spurs, who is on his own quest for the “Hoagie Grail?” You probably are. But you and Matt should totally get together. For one thing, he’s one of the smartest and funniest 7-foot-tall (oh, fine, he’s 6’10”) guys you’ll ever meet.

    • LP
      02/09/2011 at 12:32 AM

      I wish there was some way to contact him!


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