Hello Americans, I’m Todd Starnes. Stand by for news and commentary next.
As legend has it Eugenia Duke made 10,000 sandwiches with her mayonnaise in just one day.
It was 1917 when Mrs. Duke launched her sandwich-making empire. A way to pay the bills while her husband was fighting in World War I.
The following year she made 10,000 pimento cheese, chicken salad and egg salad sandwiches in just one day.
All made with the mayo that would make her a household name in many Southern kitchens.
Duke’s Mayo got its start in Greenville, South Carolina.
And the other day hundreds of locals decided to reenact that day back in 1918 — by assembling 10,000 sandwiches. Donating all of them to folks who might be down on their luck.
“When I heard they were making 10,000 sandwiches, I immediately knew I had to volunteer,” Papi’s Tacos owner Jorge Barrales told Washington Post.
Barrales, 38, told the newspaper he uses Duke’s in tortas, the traditional Mexican street sandwiches he makes at his restaurant.
“Duke’s mayo with lettuce, tomatoes, avocado, onions, jalapeños and carnitas — there’s nothing like it,” he said. “I’ve wrapped more than a couple of tortas, so I figured I qualified as a sandwich maker and wrapper.”
One thousand pounds of cheddar and 100 gallons of Duke’s mayo.
Now some folks swear by Blue Plate, and others favor Hellman’s. But for folks in the South – a sandwich just isn’t a sandwich without a little dollop of Dukes.
By the way, I have a great recipe for a homemade tomato sandwich and it includes Duke’s Mayo. You can find a recipe in my latest book, “Our Daily Biscuit: Devotions With a Drawl.”