Between the slices: celebrating national sandwich day with Our own backyard legend

By Barbara LeForge, Golden Strip News Editor

Every November 3, lunch boxes, deli counters, and kitchen islands across the country honor one of humanity’s greatest culinary inventions: National Sandwich Day. From towering triple-deckers to a simple slice of cheddar melted between golden crusts, the sandwich is the undisputed champion of everyday comfort food.

Here along the Golden Strip, however, sandwich-making isn’t just a midday habit—it’s practically local heritage.

That’s because no self-respecting Southern sandwich is complete without a generous spread of Duke’s Mayonnaise, a pantry titan that traces its modern powerhouse roots right down the road in Mauldin.

The Twang Born in Our Backyard

While Eugenia Duke originally began whipping up her legendary spread in Greenville in 1917 to feed soldiers stationed at Camp Sevier, the industrial engine that put that yellow-capped jar into kitchens across the nation found its home right in the Golden Strip.

For decades, the C.F. Sauer Company produced millions of gallons of Duke’s at its flagship manufacturing facility off Brookfield Parkway in Mauldin. If you grew up or drove through the area on production days, the unmistakable, tangy aroma in the air was proof that magic was being bottled.

What makes Duke’s the uncontested king of the sandwich spread? It’s all about the formulation: zero added sugar, a higher ratio of egg yolks for silky richness, and that signature shot of apple cider vinegar that delivers the famous “tang.” When it hits bread, it doesn’t just lubricate; it transforms every layer.

To celebrate National Sandwich Day the local way, skip the drive-thru and build something extraordinary with these two Duke’s-powered staples:

Recipe 1: The Golden Strip Pimento Cheese Melt

A warm, gooey tribute to the Queen of Southern Spreads.

Classic cold pimento cheese is wonderful, but frying it like a grilled cheese—using Duke’s on the outside of the bread instead of butter—creates a crispy, golden crust with an unbeatable savory tang.

Ingredients:

• 2 cups sharp yellow cheddar cheese, freshly grated

• 1 cup sharp white cheddar cheese, freshly grated

• ½ cup Duke’s Mayonnaise (plus 2 tbsp for spreading on the outside of the bread)

• 1 jar (4 oz.) diced pimentos, thoroughly drained

• ¼ tsp garlic powder

• ¼ tsp smoked paprika

• A dash of cayenne pepper or hot sauce

• Salt and freshly cracked black pepper, to taste

• 4 thick slices sourdough or country white bread

Instructions:

1. In a medium mixing bowl, blend the grated cheeses, ½ cup of Duke’s, drained pimentos, garlic powder, paprika, cayenne, salt, and pepper with a fork until creamy yet textured.

2. Heat a cast-iron skillet over medium-low heat.

3. Spread the remaining Duke’s Mayonnaise evenly across the outer sides of your bread slices (this yields a crunchier, more evenly browned crust than butter without burning).

4. Place two slices mayo-side down in the hot skillet, mound generously with pimento cheese, and cap with the remaining bread (mayo-side up).

5. Cook slowly for 3–5 minutes per side until the bread is deep golden brown and the cheese is molten in the center. Slice diagonally and serve immediately.

Recipe 2: The Classic Southern “Twang” Chicken Salad

The ultimate bakery-style chicken salad, balanced with crunch, savory herbs, and zero sweetness.

The secret to a deli-worthy chicken salad is using a savory, unsweetened base so the roasted chicken and herbs take center stage. Duke’s acidity cuts the richness perfectly.

Ingredients:

• 3 cups cooked, shredded or cubed roasted chicken (rotisserie chicken works wonders)

• ⅓ cup finely diced celery (about 2 stalks)

• 2 green onions, thinly sliced (white and pale green parts)

• ½ cup Duke’s Mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tbsp finely chopped fresh dill or flat-leaf parsley

• ½ tsp freshly ground black pepper

• ½ tsp celery salt

• Croissants or toasted brioche buns

• Crisp butterhead lettuce or garden greens

Instructions:

1. In a large bowl, whisk together the Duke’s Mayonnaise, Dijon mustard, lemon juice, chopped herbs, celery salt, and black pepper until smooth.

2. Fold in the shredded chicken, diced celery, and green onions. Toss gently until every piece is coated in the dressing.

3. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.

4. Spoon generous mounds of the chicken salad over toasted croissants lined with crisp butterhead lettuce.

Whether you’re team pimento cheese, a devoted leftover turkey stacker, or simply crave a thick slice of home-grown tomato between white bread, grab the jar with the yellow lid today. Happy National Sandwich Day, neighbors!

About the Author

Barbara LeForge is a passionate storyteller, dedicated community leader, and active participant in the Mauldin community, where she serves as her neighborhood’s HOA board president. A former educator, Barbara now homeschools her four amazing children, balancing daily lessons with the vibrant chaos of a busy home. When she isn’t running community meetings or editing local news, you can find her tending to her backyard oasis as an experienced gardener or working on her next literary project as a published author. She loves sharing her practical tips, local insights, and a little Southern humor with her neighbors through her regular column space.