Sleepy History - The Sandwich

Episode Date: June 21, 2026

✨Sleepy History is written and narrated by humans. ✨ Narrated By: Simon Mattacks Written By: Jo Steer The sandwich transformed an everyday meal into a simple and enduring delight. From its famous namesake to countless variations enjoyed around the world, its history reflects convenience, creativity, and changing tastes. Shared at bustling markets, quiet picnics, and family tables alike, it has become a beloved part of daily life. Tonight, wander through the origins, evolution, and lasting appeal of the sandwich, as you drift into a peaceful and dream-filled sleep. Includes mentions of: Religious Traditions, Israel, Smoking, Immigration, Food, Discrimination #History #Sleep #Sandwich #food About Sleepy History  Explore history's most intriguing stories, people, places, events, and mysteries, delivered in a supremely calming atmosphere. If you struggle to fall asleep and you have a curious mind, Sleepy History is the perfect bedtime companion. Our stories will gently grasp your attention, pulling your mind away from any racing thoughts, making room for the soothing music and calming narration to guide you into a peaceful sleep.  Want to enjoy Sleepy History ad-free? Start your 7-day free trial of Sleepy History Premium: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://sleepyhistory.supercast.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Have feedback or an episode request? Let us know at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠slumberstudios.com/contact⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Sleepy History is a production of Slumber Studios. To learn more, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.slumberstudios.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

This is Sleepy History. Sleepy History is a production of Slumber Studios. To listen, add free, and support the show, check out our premium feed. At some point in your life, you've undoubtedly eaten a sandwich in one form or another. Two pieces of bread with a filling between them. It's convenient and delicious.

But where did the sauce? sandwich first come from? What forms does it take around the world? And in some cultures, how has the sandwich come to represent people's beliefs and identities? These are the questions that we'll explore tonight. So just relax and let your mind drift as we explore the of the sandwich. It's 1762 in the County of Kent, a charming coastal region in Southeast England. Outside, the sun is shining in a cloudless blue sky.

But in the gentleman's club, it already looks like evening. Guests are seated at tables around the room, surrounded by a cloud of tobacco smoke. They puff on pipes and cigars. and cigars and sip drinks and chit-chat, all while playing card games in the hopes of winning money. The club's members list reads like a who's who of society, lords, dukes, politicians, and statesmen. One of the regulars here tonight is John Montague, the fourth Earl of Sandwich. The Earl is known to be a dedicated gambler.

He puts in long hours at the card table, refusing to break off for dinner. Instead, he asks staff to bring him two pieces of bread, with meat in the middle. He can eat that with one hand and play cards with the other. According to the French writer Pierre Jean Groulet, this was the invents. invention of the sandwich. At least that's what he writes in his book about England, published eight years later in 1770. As the story goes, other members at the club began to ask for the same as sandwich. Eventually, this was shortened into a request for a sandwich, meaning two pieces of bread with a filling between them. There's also another slightly

different version of the story. According to Nicholas A.M. Roger, the Earl's modern biographer, the dish was more likely eaten at Montague's work desk rather than the card table. After all, he was a very busy man, as first lord of the admiralty and a high-ranking politician. We can't be sure which story is true. All we know for certain is that the name stuck. Sandwiches were soon being eaten throughout Britain, before spreading across the Western world. Montague had wanted a meal that he could eat on the go without interrupting whatever he was doing. In an age when meal times were a formal affair, it was the closest thing to fast food. Today, it said that the average Britain eats more than 18,000 sandwiches in their lifetime.

With fillings like tuna mayo, cheese and pickle, and ham and mustard, sandwiches are the go-to lunch for many. While we might give the Earl credit for popularising the sandwich, he didn't exactly invent it. Hand-held meals of bread and fillings had been common in Europe since around the 9th century. Medieval peasants were known to eat trenches. thick, stale bread formed an edible plate and soaked up the flavors of the meal on top. Because the bread was stale, it kept its shape, even when coated in hot stew or gravy. The recipe was adapted over time, becoming something closer to an open sandwich. Cheese, meats, and a variety of vegetables were eaten on top of the dry bread.

By the time of the Renaissance, fresh bread had replaced the stale. This paved the way for the Earl to request what became known as the sandwich. However, the custom of eating handheld bread and fillings goes even further back than European trenches. One of the oldest traditions comes from Jewish culture in the form of Matsu. It's a deeply symbolic dish, still eaten today during the Seder meal at Passover. This is one of the most important Jewish festivals, commemorating the Israelites escape from slavery in Egypt. The week-long festival is steeped in symbolism, including the food served at the Seder. Matsu has its roots in the Torah, specifically Exodus, which tells,

of the Israelites escape. It said here that God gave instructions to Moses as to how his people should commemorate Passover thereafter. God told Moses, they shall eat the flesh that night, roasted on the fire, with unleavened bread and bitter herbs. This became known as the Hillel sandwich, after the Jewish rabbi who popularized the dish in the first century BCE. A filling of roast lamb and bitter herbs like horseradish was placed between matzo, or unleavened bread. Today, the sandwich is known as the correc, a name which means rap. Each part of the coret is in some way symbolic. The unleavened matzo bread is what the Israelites made before they escaped from Egypt.

It's a flat bread, similar to a cracker, made of flour and water, and it can be made in a hurry because it doesn't need to rise. It's become known as the bread of liberation, as well as a symbol of humility and self-discipline. It's the opposite of excess, luxury. and ego, a simple bread made only to relieve hunger. The bitter herbs, usually horseradish and lettuce, had a sharp burning taste that's deliberately unpleasant. This is a reminder of the pain of slavery and the suffering that came before freedom. Nuts, spices, fruits, and sweet white wine are made into a chutney known as a khorosset. This counteracts the taste of bitter herbs

and represents the themes of hope and redemption. Even the lamb is conspicuous in its absence. It's sometimes symbolized by a shank bone placed on the seda plate. This marks the loss of the holy temple in Jerusalem and its traditions. Eating the correct is about much more than convenience. It's a reenactment of a sacred ritual. It unites modern Jews with the memory of their ancestors and helps them to reflect on spiritual principles. Many of the dishes that we'll look at tonight have come to represent a group's identity. It might be immigrant culture within another country, or a class of people. Or, as with sandwiches like the Korek, the followers of a particular religion. Now, even with what we know about the Hillel

sandwich, it's impossible to say with certainty that this was the first. Jerusalem could well have been the birthplace of the sandwich, but we just can't know for sure. What's clear, is that the Middle East and the Mediterranean have a long, rich history of flatbreads. There's evidence of flatbread dating back to the Neolithic period, baked in the country of Jordan over 14,000 years ago. In its earliest form, it was a lot like matzo, a simple combination of flour and water. Neolithic people cooked the bread on hot stones or in ovens,

which were made of clay, mud and straw. Pitterbread is thought to have originated in the fertile crescent, the arc-shaped region stretching from Israel in the west to southern Iraq in the east. It encompasses many countries, including Jordan, parts of Turkey, and Egypt. It's thought to be here in the fertile crescent that the first farmers settled down and began growing crops. This was the beginning of mankind's evolution,

a shift away from the nomadic lifestyle of hunter-gatherers into agricultural communities, which would later become cities. The Sumerians and Mesopotamians in present-day Iraq formed sophisticated societies that seem ahead of their time. They developed writing systems, had laws and governments, and built palaces and temples. They also developed methods around agriculture and irrigation, and cultivated grains like wheat and barley. These were then ground into a flour and mixed with water, producing a flatbread once it was baked.

Initially, these were used a little like a utensil, torn into chunks, and then used to scoop up stews, dips and oils. Over time, it evolved into an open sandwich, an edible handheld plate topped with meat and vegetables. If you're familiar with pitterbread, then you might be wondering how come it has that pocket of air in the middle. The pitter is baked at high temperatures in enclosed ovens, causing the water in the dough to turn to steam. The steam is trapped inside, and the pitter becomes puffed up with an air pocket in the middle. To the modern eye, it looks perfect for a filling. At some point, people began to stuff the pitter with food. Fillings were sometimes baked inside the dough

or added after baking and enclosed within the pitter. This first became common in the Levant, a sub-region within the Fertile Crescent. It stretches from the Mediterranean coastline into Western Iraq and includes Syria, Lebanon, parts of Turkey and science. Just as the Earl of Sandwich wanted something quick and easy to eat, stuffed pitters came about through a need for convenience. Workers in the Levant wanted a portable meal, something to satisfy their hunger while they were on the go.

Street food vendors popped up across the Levant and other parts of the Mediterranean, had to satisfy their hunger. Hand-held stuffed pitters provided cheap and easy sustenance for busy workers. Over time, different places developed a culture around street food. Chefs went to work, perfecting many of the unique dishes enjoyed around the world today. One of the most interesting examples comes from Israel, which was formed in 1948. After the Second World War, there was an influx of Jewish immigrants who brought culture and traditions from their native homelands. What became known as the signature Israeli street food was actually the result of cultural fusion. It drew from tastes in northern Africa, parts of Europe, places like Yemen in the Middle East, and Israel.

Israel's next-door neighbor, Palestine. Subic is a popular Israeli sandwich made with pitter bread. It's a mix of fried eggplant or obegin with hard-boiled eggs, tahini, pickles, and salad. It was developed around the 1950s within the Jewish community who came to Israel from Iraq. The long theory is that the name Sabik may be a reference to the Arabic word for mourning. Traditionally, some Iraqi Jews ate the Sabik as a breakfast sandwich. Cooking was forbidden during Shabbat, so the sandwich was prepared the day before. Pitta with falafel is another Israeli favorite.

Though the original recipe is thought to be Egyptian. deep-fried patties were likely made of farva beans at first and blended with a range of fragrant herbs and spices. When the dish came to Israel and other Middle Eastern countries, father beans were swapped out for falafel made with chickpeas. Falafel in pitter, served with salad and maybe yogurt, is a favorite source of protein for many vegetarians. For meat eaters, Shawama is another popular filling and has a history that stretches across continents. The name stems from a Turkish word that means turning, and it can refer to any kind of meat roasted on a vertical rotissary. A forerunner, to the Dona kebab, it was developed in the Ottoman Empire.

Over hundreds of years, the Ottoman spread Turkish culture. across three different continents. Palestine was absorbed into the Ottoman Empire between the 16th and 20th century. During that time, age-old cooking methods like Shawama became ingrained in the local food culture. Similar changes occurred in other areas

that were under Ottoman rule during the empire's existence. That's why flat bread-based sandwiches from the Greek islands to the Middle East, can be linked back to the legacy of the Ottoman Empire. Still, that's not to say that the Ottomans were solely responsible for this kind of street food. Places like Greece, while influenced by the Turks, were already familiar with filled flatbreads. As with the Sumerians and the Mesopotamians, bread was central to the ancient Greek diet. A flat bread called Placus was used as a utensil. It could be torn into pieces and dipped into oil,

or used to scoop up meat and vegetables. Sometimes it was eaten as if the bread were a plate, with various ingredients piled on top. Meats, cheeses, and maybe herbs and olives could be folded within the bread like an ancient style of rap. Placus was sold at the Agarra, the open-air market in the heart of ancient Greek cities. So we might think of it as a type of ancient street food, a self-contained meal that was cheap and portable. Made from either wheat or barley flour, Placus came in a wide range of options.

Doe was sometimes enriched with a number of ingredients, such as nuts, honey, herbs and olive oil. Savory versions were the most common, and generally eaten like a handheld wrap. Imagine a flatbread topped with cheese and spinach and sprinkled with garlic, onion and oregano. Sweeter versions made for an indulgent treat and were generally. generally eaten on special occasions. They might be given as an offering to the gods, or enjoyed at a festival held in honour of the deity. Honey was either baked into the dough or drizzled on top alongside other fillings. It might be added to soft cheese, or drizzled on nuts and seeds, creating something closer

to Baclavar. We might think of such dishes as the ancient Greek equivalents of sweet sandwiches like peanut butter and jelly. They're not worlds away from French-style crepe, layered with hazelnut chocolate spread. Another Greek specialty is the Greek Geros, sometimes called Giro. In part, it was influenced by the Dona Kibab. And the Turkish tradition of grilling seasoned meat vertically. Somewhat similar is the Greek suvlaki, small pieces of grilled meat, sometimes served with or inside flatbread. It's not clear at what point in history the bread was added,

but we know that the meat dish has ancient origins. In Greece, food has been roasted on spits since the Bronze Age. There are references to meat being prepared in this way in works by ancient Greek writers such as Homer. The Yeros is a much more modern creation, and as we mentioned, it was influenced by Turkish traditions. However, the Greek dish developed its own distinct character. Warm Turkish spices like cumin and coriander were replaced with typically Mediterranean flavors. Meat was marinated in herbs like thyme and oregano, as well as garlic, yogurt, and a touch of lemon juice. Tomatoes, onions, and french fries are often included with the Hiros today.

There's also Zatsiki, a signature Greek dip made of thick, creamy yogurt, cucumber and garlic. With fillings wrapped up in flatbread, De Giros can also be considered as a kind of sandwich. The modern rap only became popular in the late 20th century. But, like the other dishes we've covered, it steeped in history. You've already heard about the Middle Eastern traditions that evolved into pitter, filled with shawama or falafel. Indeed, the history of filled flatbreads in this region is so large and varied that it's a story in itself.

Pitta alone has many regional variations, depending on the ingredients and cooking methods used. Alongside this, there are a great many types of flatbreads eaten across the Middle East and Asia, Markuk, lavash, taboon. These are just some of the different flatbreads. Many are used as a carrier for fillings to form meals that can be eaten without cutlery. What Middle Eastern flatbreads generally have in common is that they tend to be made from wheat or barley flour. This differs from similar dishes made in Mesoamerica. where maize or corn is a common ingredient.

We might not think of countries like Mexico and Belize when considering the history of the modern sandwich. But these nations and many others in Central America have a lengthy history of eating similar meals. Tacos, burritos, and other tortilla-based foods have a great deal in common with sandwiches, and wraps, their self-contained meals that can be eaten by hand, an affordable staple of street food culture. We see references to taco-like foods in Central America in Spanish sources from the

16th century. But it seems that forms of tortilla making were already long established, as far back as 1500 BCE. An early Mesoamerican civilization, the Olmecs, are thought to have eaten Mays flatbreads. They were likely used as a makeshift plate and folded around toppings to make a kind of wrap. It's possible that early fillings included beans and chili, as well as squash, fish, and occasionally Turkey. Other additions, less familiar to our palate, may have included cactus, grasshoppers, and ants.

The Aztecs of central Mexico are thought to have popularized this early form of the tortilla, with reports from Europeans helping spread the word. The arrival of the Spanish from the 16th century resulted in the dish being significantly altered. Spanish colonization brought wheat flour to the continent, though corn tortillas were also made. New meats and dairy products were introduced, with pork, beef, chicken and cheese used as fillings. This transformed the taco into something closer to the Americanized version that we might know today. However, the hard show. Shell taco didn't appear on the scene until the 20th century, and the development of Tex-Mex.

The modern hard-shelled taco is Mexican-American, with its ground beef, shredded lettuce, and yellow cheese on top. Salsa and guacamole both have roots in Mesoamerica. And the addition of sour cream, a popular topping, may have been influenced both by Mexican crema and culinary traditions from Eastern Europe. Like many of the dishes that we've heard about so far, it's the result of different cultures being brought together, whether through war or migration or the passing on of knowledge. Good food is often the product of fusion. The history of certain sandwiches and their close relations often reflects the history of the place they're from.

The Ban Me, for example, in Vietnam, is a dish which came about during French colonial rule. It's a Vietnamese take on a French baguette. The dough is made of a blend of rice and wheat flour. The baguettes filling was originally very French, things like butter and paté or cold cuts of meat. But today it's more common to see Vietnamese ingredients too, fish sauce, tofu and pickled vegetables, to name a few. Similarly, in Japan, the Katsu Sando blends eastern and western food customs. A schnitzel-like filling of breaded cutlet is sandwiched between two pieces of sweet milk bread.

Tonkatsu sauce brings umami flavor to complete this Japanese sandwich. There's the choripan from Argentina, which became popular around the mid-19th century. Similar to a hot dog, it became a favorite of gauchos. South American cowboys who needed easy-to-eat meals. Chorapan is made with grilled, sliced chorizo, seasoned with chimituri, and served in crusty bread. The parsley-based condiment is popular in Latin America, while the chorizo was brought over by European immigrants. Italy, of course, is well known for its bread, and has a history that stretches back to the days of ancient Rome. Around Pompeii, near Naples, loaves of bread have been preserved in volcanic ash.

There's also an ancient fresco depicting flatbread with toppings, an early precursor to the pizza. Historians believe that the Romans ate flatbreads, topped with herbs and olive oil. These were sold in the ancient equivalence of snack bars or fast food restaurants. Later, Italian peasants ate trenches, like many others in medieval Europe. These developed into open sandwiches, with ingredients particular to different regions. The Gurria, for example, became known for its focaccia, filled with pesto, cheese and vegetables.

The classic panigno, often made with chabata bread, took off in Milan in the 1970s and 80s. These grilled, pressed sandwiches were a hit in local cafes and influenced the creation of similar panini across Europe and North America. Meanwhile, in Denmark, the Smurrobrud was very different. with savory fillings served on dark rye slices. Translated as buttered bread, it originated as a practical lunch for factory and farm workers in the 19th century. Toppings like pickled herring made the sandwich more elaborate, as did cold cuts of meat, liver patte,

and more. Smarbrud became something of a Danish icon, showcased the country's affinity for fresh, simple food. When enough people become fond of a dish, it becomes much more than a convenient lunch. It seeps into the identity of a person and their community. It reminds them of their home and who they are. A meal might even become a symbol of resistance, like the Bunny Chow sandwich invented in South Africa.

The bunny chow is made with a quarter loaf of bread, its insides scooped out, and then filled with curry. One theory about its origins is that the dish became popular among Indian immigrants in the city of Durban during apartheid. Indians created the dish and often sold it to black and other non-white South Africans. They had limited options in terms of where they could eat. due to a policy of segregated dining. So, the Bunny Chow became an accessible sandwich for many South Africans. In India itself, the Varda Parth is a spicy potato fritter in a soft bread bun. This street food originated in Mumbai, where it became popular as a filling snack for textile mill workers,

Today, it's often referred to as the Indian burger. It remains a symbol of Mumbai's street food culture and working-class identity. Similarly, the po-boy in New Orleans, Louisiana, has a history that's intertwined with work. The sandwich was invented in 1929, during a strike of street car conductors by two workers turned restaurateurs. The Martin brothers fed the strikers for free saying, here comes another poor boy when one entered the restaurant. This was shortened into po-boy as the strike continued and that was the name given to the strikers free meal. Initially it was a large sandwich of roast beef and fried potatoes with a drizzle of

of gravy on New Orleans French bread. Today, the bread hasn't changed, but the fillings have expanded greatly. Fried shrimp or catfish add creole flair, combining West African, Caribbean, French and Spanish influences, among others. A filling of boudin sausage offers a more Cajun-style po-boy, referring to a more Cajun-style, reflecting the cuisine developed by French Canadians in Louisiana. The culinary culture of the United States has been shaped by colonization and waves of immigration. The result is an array of delicious sandwiches, many now popular throughout the globe.

The Meatball Sub, with marinarra sauce and melted cheese, is a great example of a towering Italian American cuisine. There's the Rubin sandwich, which might be called Jewish American. It's a classic option on the menu of New York delis. Grilled rye bread sandwiches are filled with corned beef, along with Swiss cheese, sauerkraut and Russian dressing. While the dish seems to have been invented by Ashkenazi Jews and is often sold in Jewish delis, There's an interesting irony. As it combines meat and dairy, it's not kosher.

We'd be remiss if we didn't mention a hamburger, a ground beef patty served within a bread bun. While the name derives from the German city of Hamburg, the hamburger, as we know it, is undoubtedly an American creation. It's difficult to pinpoint it. exactly how and when the hamburger was invented, as there are many different stories about its origins. Most likely, the hamburger first appeared around the late 19th century, perhaps to meet a need for a portable dish.

It may have been invented by different people in different parts of the US, more or less simultaneously. Still, it's worth noting that an important precursor was the Hamburg steak. This ground beef patty was introduced by German immigrants in the 19th century. Frankfurters came from the German city of Frankfurt, while weener sausages came from Vienna, Austria. Over the years, beef patties, weaners and Frankfurters

began to be served within bread buns across North America, and with additional toppings like ketchup and fried onions, they became a massive hit at fairs and sports events. These days, the hot dog and hamburger are perhaps among the most famous sandwiches in the world. They're what many people picture when asked to think of fast food, not just in the States, but in countries around the globe. The spread of ideas, cuisine and culture has been radically accelerated by globalization.

There's been a boom in fast food chains and fusion restaurants, and the mass production of meals made for convenience. Thanks to the advancements of the 21st century, recipes are available at the click of a button. Many supermarkets now stock exotic ingredients, imported from countries thousands of miles away. Some living in Eastern Europe can make the Australian classic of thinly spread vegemite on buttered bread.

A customer in a French cafe in the United States can order a croc-missure sandwich of grilled ham and melted cheese. The sandwich today is an ever-evolving art form and something that goes beyond a person's cultural background. You can design it to suit your personal tastes, to express your personality in some small way. It's something to think about when you next make your lunch

or when you're perusing the choices in your local cafe. Sandwiches are a reflection of the modern world we live in, A quick, convenient option, but one that brings comfort to many.