Though the origin has been disputed many say it went down this way.
“The year was 1918, and as Andrew Binder tells it, “Philippe Mathieu was making a sandwich, and the roll fell into the pan drippings of some beef. A customer (supposedly a police officer) was in a rush and said he would take it that way. After bringing it to the precinct and enjoying it, he came back with some friends and requested that Mathieu dip the sandwiches.” Things evolved and in time customers could order their sandwiches single-dipped, where just the top piece of bread is soaked; double-dipped, with both pieces soaked; or wet: fully dunked.
Now it’s time to hit the ‘Listen on WLRN’ button at the top to hear the remainder of my show. ‘A Word On Food’ airs on WLRN every Saturday around 8:30 a.m. at 91.3 and also 91.5 on the radio. I want to thank so many of you who tell me in person how much you are enjoying the show! Please check out my Instagram photos and my new IG TV cooking videos @normanvanaken