Cookbook Challenge # 15 - Sandwiches of History

I’ve seen Barry W. Enderwick’s entertaining historical sandwich-making and tasting videos on TikTok, so naturally I acquired a copy of Sandwiches of History: the Cookbook (2024). In keeping with the spirit of the book, I picked an option that seemed at least moderately weird: Hot Doggy Sloppy Joe from 1970. I tripled the recipe so it would feed the whole family for dinner, and all three of us gave it the same rating: “Huh. Not bad.” Probably not endorsement enough that I’ll make it again, but I wouldn’t have been shocked if we’d all taken one bite and decided we had to order pizza. Really, the tomato sauce and chili sauce made a nice contrast with the saltiness of the hot dogs, which almost makes me think the folks who like ketchup on their hot dogs have a point.

Hot Dog Sloppy Joe (note that this is the single-serving version from the cookbook)

• 1 hamburger bun

• 2 tsp unsalted butter

• 1 hot dog

• 2 T unsalted butter

• 1 T minced onion

• 2 T minced celery

• 2 oz canned tomato sauce

• ¾ tsp cornstarch

• 1 T tomato chili sauce

• salt and pepper

• 1 dill pickle, chopped

Separate the hamburger bun into top and bottom and toast both sides. Butter the inside and set aside.

Cut the hot dog into 1/8-inch thick slices and set aside.

In a large skillet over medium-low heat, melt 2 T butter. Add the minced onion and saute until transparent, 2-3 minutes. Add the minced celery and continue to cook until the celery is soft, 2-3 minutes longer.

Meanwhile, in a bowl, stir together the tomato sauce and cornstarch until completely dissolved. Add to the skillet with the onion and celery mixture. Stir in the chili sauce, salt, pepper, and hot dog slices. Cook over very low heat 15 minutes, or until thickened slightly. Stir frequently to avoid sticking. Spoon the hot dog mixture over hte bottom of the bun and sprinkle with chopped dill pickle. Add the top bun ans serve.