Is a hamburger a sandwich
The Pauli magazine
John Montagu, fourth Earl of Sandwich by trade, was addicted and obsessed with playing cards. He was obviously hungry during the hours and nights of playing cards. Interrupting the game was still out of the question. According to legend, in 1762 he ordered his servants to pack his food between two slices of bread. When his cronies had to watch during the game how the Earl of Sandwich crushed the food clamped in two slices of bread, they wanted it too and ordered "a Bread like that of Sandwich."
The story is well documented because the personal biographer of John Montagu rejected this variant and instead stated that the Earl of Sandwich invented this dish in order not to have to interrupt his work at his desk.
The rest is known, the sandwich spread across all continents. The following are the most important types and names. It should be noted: Although the list is a comprehensive overview, it does not claim to be complete.
The Earl of Sandwich's sandwich
Roast beef, cold, sliced, salted, between two slices of bread.
Sandwich, in general
Nowadays, a sandwich is generally anything that is sandwiched between slices of bread, rolls, baquettes, pretzel rolls, etc.: cheese, vegetables, meat, poultry, sausage products, etc. There are no definitions, guidelines, rules, etc.
Cucumber Sandwich (GB)
Slices of white bread, salted butter, cucumber cut into thin strips and seasoned with salt and sugar as required. Often served with afternoon tea
Chicken sandwich (GB)
White bread slices, toasted, cooked or fried chicken breast, cold cut into thin slices.
Bookmaker Sandwich (GB)
White bread slices, toasted, beef steak or roast beef, fried until bloody, cold cut into thin slices, mustard, horseradish.
Lucullus Sandwich (GB)
White bread slices, toasted, truffled foie gras cream, seasoned with Madeira.
Restaurant Sandwich (GB)
White bread slices, toasted, cooked ham cut into thin slices, roasted beef fillet, cold cut into thin slices, cured tongue cooked, cold cut into thin slices, anchovy fillets.
Toast sandwich (GB)
White bread slices, toasted, butter, salt and pepper.
BLT sandwich (USA)
Toasted white bread, bacon, lettuce, tomato. Fried bacon, lettuce and tomatoes.
Club Sandwich (USA)
Toasted white bread slices, fried chicken breast, fried breakfast bacon, lettuce, mayonnaise.
Reuben sandwich (USA)
Rye bread slices, corned beef, Emmentaler, sauerkraut, spicy dressing with horseradish
Pastrami sandwich (USA)
Mostly white bread slices, pastrami (beef, salted, smoked, dried), separately with mustard and pickles.
Muffuletta sandwich (USA)
Wheat rolls with sesame, salami, ham or coppa, mortadella, mozzarella and / or povolone, salad made from olives, carrots and celery. Originally, they are round loaves of wheat bread with sesame seeds that are processed into a giant sandwich and then quartered.
Tramezzino from Italian tramezzo - in between. White bread slices without rind. The content in between can be anything. The important thing is the shape. Either pinched and cut diagonally into triangles or the bread crust cut lengthways into long, thin slices, the contents rolled up and finally cut into round slices.
Flatbread made from wheat flour, water, salt, often a little lard or olive oil is added to make the dough smooth. Raising agent used to be deer horn salt, today baking powder. The dough is baked in a special terracotta pan just before use. The small flatbreads are topped and folded. Content can be anything, traditionally lettuce, cheese, sausage products, cooked ham and raw ham.
Hambuger (D / USA)
The hamburger is also generally considered a sandwich. The origin of the name - there are various plausible explanations - has not been fully clarified, however. What it is, however, is clearly defined: a sliced bun filled with a fried slice of minced beef (patty). What is added, however, is up to you. Salad, onions, sauces etc.
I. In Hamburg there has always been the “round piece warm” - a slice of roast beef or pork or a meatball in a sliced wheat roll with a little meat sauce, now and then with a slice of boiled egg or a raw egg yolk instead of sauce.
II. One claim is that this “Hamburg piece” came to the USA with German emigrants. Meatballs with rolls are said to have been popular on the emigrant ships. It was recorded in writing at the World Exhibition of 1904 in St. Louis that meatballs in rolls were sold as “Hamburg” without “he”.
The "Bremer" must also be mentioned in passing. Something like a burger with a fish cake.
III. At the end of the 19th century, the Menches brothers had a food stand at the city of Hamburg's fair near Buffelo in the US state of New York. That is where the first hamburgers are said to have been sold, according to the story. The rolls were actually filled with roast pork. After a delivery bottleneck, however, the brothers are said to have used ground beef steak as a substitute. The story is given by the State of New York as the origin of the hamburger with the motto: "The Hamburger, New York’s Gift to the World Cuisine."
IV. In a cookbook from 1842, the term “Hamburg-style steak” is used for a steak made from minced beef.
VI. In the early days of the colonization of the USA, cattle breeding was just beginning to emerge. Beef, i.e. halves of beef, had to be imported and was considered something wealthy. These, especially the best quality, are said to have been shipped mainly in the port of Hamburg. For this beef, the “Hamburg” stamp was a sign of first quality.
Hamburger with a slice of processed cheese.
Quarter Pounter (USA)
We rarely also as Third Pounder, in Europe known as Hamburger / Cheesburger Royale. The heart of the matter is the weight of the meat, a quarter pounder with 4.25 oz or 120.5 g. It was created in 1970 by the American Mc Donalds franchisee Al Bernardin in Fremont, California.
Today there are hardly any rules for hamburgers, which are now only referred to as burgers. The word burger is often added to the description of the content. So pulled porc burger, pulled beef burger, chicken burger, fish burger etc.
It should be noted that it is certain in all sources that the hamburger has nothing to do with ham, that is, boiled pork ham.
Hot dog (D)
Like the hamburger, the hot dog is also considered a sandwich. In contrast to the hamburger, however, the source of the hot dog is clear. Johann Georg Hehner was a butcher in Coburg / Frankfurt am Main. In 1847 he created a sausage from which the Frankfurter sausage emerged. In 1867, a German emigrant named Charles Feltman put these hot sausages in a sliced, elongated wheat roll on his mobile street vendor in Brooklin, New York, and called them hot dogs hot dogs. From this he developed a concept and opened it in 1871 Feltman Restaurant and Beer Garden from which a whole gastro chain emerged. Although this was dissolved in 1954, the “Urhaus” still exists today and is calledFeltman's of Cony Island.
Hot dogs today have a wide variety of shapes and fillings. In the USA, the rolls are cut open, sausages are placed in them and filled with a wide variety of ingredients, from onions to sauces to sauerkraut. They are also topped with cheese. In Europe, on the other hand, elongated loaves of bread are placed on a heating rod, warmed up, then ketchup, mayonnaise, mustard or all of the above is put into the opening and the sausage is put into it.
The French version of the sandwich. The name croque comes from the French word croquer, which means to crack or crack and refers to the crispy toasted slices of white bread. First performed and offered in French cafes in 1910 and mentioned in the 1918 novel by Marcel Proust in search of lost time.
Croque Monsieur (F)
Slices of brioche white bread filled with boiled ham and cheese, then toasted or baked in the oven, often gratinated with cheese. Then sprinkle with a little salt and pepper.
Croque Madame (F)
A croque monsieur topped with a fried egg.
Doner kebab (TUR / D)
In Turkish, doner kebab stands for meat that is grilled while rotating on an open fire. For this purpose, whole, seasoned meat slices are put on a skewer. During the grilling, pieces are cut off around the outside and served with melted tomatoes and poured liquid butter over them. This is served with rice and salad. Mutton and lamb were used in the origins. Outside Turkey, meat from veal, beef and poultry is also used. When filled in flatbreads, they are called “Pide arasi Döner”, and when rolled into a thin flatbread they are called “Dürüm Döner” or “Yufka Döner”.
Original Turkish doner kebab, grilled over an open fire, is a truly gourmet dish. Today's snack form has a different, and above all much younger, root.
The starting point is Germany. The first kebab shops opened around 1970. Who and where is not completely clear. According to one variant, the Turkish immigrant Kadir Nurman opened the first stand at Berlin Zoo, where he packed grilled meat and onions in sliced flatbreads and sold them. This is also confirmed by the Association of Turkish Döner Manufacturers. Another immigrant, Nevzat Salim, claims to have created and sold the doner kebab in Reutlingen as early as 1969. However, neither have ever applied for a patent.
The rest is clear to everyone: triumphant advance around the world. In Germany alone there are around 20,000 kebab stands today.
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