We have deemed the entire month of August this year ”Intern Month” at Inside Adams, which means we are featuring posts written by and about our summer interns. Today’s post is by Brian Horowitz of Montgomery College in Maryland. Brian was with us last year and wrote the post Stumbled Upon in the Stacks about Brevet Major Alfred Mordecai. He is continuing last year’s work on the Library’s large collection of Army Technical Manuals.
Do you have a system for making a sandwich?
Does the lunchmeat always go on first or does the cheese?
Do you cut in half or diagonally?
In making our first PB&J for our school lunchboxes, we often create our own style of sandwich making. While inventorying the large collection of Army Technical Manuals in the Library of Congress collection, I browsed through TM10-419, Preparation and Serving of Food in the Garrison Mess (1966). I was captivated by the Army’s detailed process of making a sandwich.
In the Army, the process of making a sandwich becomes a science:
- Prepare and assemble sandwich materials and sandwich-making equipment.
- Place matching slices of bread in 2 rows of 10 slices each; spread butter evenly over entire surface of each slice. Spread from edges toward center so that bread will not tear.
- Place sandwich filling on one row of buttered bread. Filling for sandwiches being prepared for box lunches is limited to sliced, cooked, or preserved meat and polutry; cheese; jams or jellies; and peanut butter.
- Place matching slices of bread, buttered side down, over filling. Do not use any lettuce in the sandwiches. If lettuce is available and is desired, wrap it separately with other crisp salad vegetables and pack in the box of lunch.
- Stack sandwiches two deep.
- Using a sharp knife, cut the sandwiches in half diagonally. Place in glassine sandwich bags or wrap in waxed paper immediately and refrigerate.
The next time you make a sandwich, you can ponder “am I making it the army way?”
If you interested in learning more about food in the military see: