Introducing WTF (What The Food) Wednesday!

Every Wednesday, we'll be looking at an iconic food item or dish and talking about how it came to be. We'll also look at different variations and any fun facts about the food. These articles are short, sweet, informational, and fun to read! Enjoy!


The Sandwich

Ah, John Montagu, the 4th Earl of Sandwich. What a scholar and a gentleman! He was born in the year 1718 and passed away (full of sandwiches, I'm sure) in 1792. This man's gambling (alleged) habit is to blame for the signature item in lunch pails across the world!

The story goes like this: Montagu was a gambler in his private life, and poker was his game of choice. One evening he was embroiled in such a tight game that he refused to break in order to eat. The Earl ordered the servant to bring him a thin piece of meat between two slices of bread from the kitchen. Thus he was able to loft his new creation in one hand while soundly bluffing his way to victory. Well, maybe not. However, he just created a worldwide sensation, so we're the real winners! Also, Oscar Mayer...

His playing partners quickly started asking the servants to bring what sandwich was having! Even if certain types of identical foods had been eaten for centuries leading up to the event, the name stuck.


Fun Fact

Way back in 2004 (has it really been that long?), the 11th Earl of Sandwich opened a sandwich shop in Florida called Earl of Sandwich. Talk about cashing in on the family title! Being a direct descendant of the man, himself, I suppose it's fair.

There are still 21 locations around the United States, a couple in Europe, and a couple in the Philippines.


One of These Things is Not Like the Other

When the Earl had his thick-breaded, roast beast, amalgam, I'm sure he couldn't even imagine the sandwiches that had already been and what would be. For example, I humbly offer the above-pictured sandwich.

The Collard Melt

4 tablespoons unsalted butter

6 garlic cloves, finely chopped

½ cup red wine vinegar

¼ cup sugar

2 teaspoons Cajun seasoning

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

10 cups (packed) chopped collard green leaves


¼ head of green cabbage, thinly sliced

¼ small white or yellow onion, thinly sliced

⅓ cup mayonnaise

1 teaspoon freshly ground black pepper

1 tablespoon (to taste) apple cider vinegar

Kosher salt

Cook the collards, mix the slaw, slap it on some rye bread (with an extra slice in the middle to soak up the pot likker) with thick slices of swiss cheese, and call someone's bluff in Montagu's honor!

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