Sandwiches first appeared in American cookbooks in 1816 and, in the years following the Civil War, could be found anywhere from high-class luncheons to local taverns. Sandwich recipes often called for ingredients that were both cheap and filling, making them ideal for the working class. During this tasting seminar, guests will explore the storied history of some of the South’s most popular working-class sandwiches and indulge in modern variations of these classics.
