Category Archives: Sandwiches

Curried Turkey Open-Facers

1 large red apple, cored
Lemon juice
12 thin slices cooked turkey
2 tablespoons turkey broth or water
½ of a 10¾-ounce can (⅔ cup) condensed cream of chicken soup
¼ cup dairy sour cream
3 tablespoons milk
2 teaspoons curry powder
6 slices French bread, toasted

Cut apple into thin wedges; brush with lemon juice. In skillet heat turkey in broth, covered for 4 to 5 minutes; turn slices once. Meanwhile, in saucepan combine soup, sour cream, milk, and curry powder; heat through. Place 2 slices turkey and 3 apple wedges atop each slice of bread; spoon sauce over. Makes 6 servings.


¼ cup low-calorie mayonnaise-type dressing
1 tablespoon chili sauce
1 tablespoon finely chopped dill pickle
4 slices Italian bread
4 teaspoons low-calorie mayonnaise-type dressing
4 lettuce leaves
4 thin slices cooked roast beef
4 juice-packed peach halves

In a small bowl combine the ¼ cup mayonnaise-type dressing, chili sauce, and dill pickle. Cover and refrigerate. Before serving, toast bread and spread one side of each slice with 1 teaspoon mayonnaise-type dressing. Arrange one lettuce leaf, one slice roast beef, and one peach half on each. Drizzle some of the dressing mixture over top of each. Makes 4 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Gästgivarsmörgås (Innkeeper’s Sandwich)

Cooking time: approx. 20 min

Ingredients (4 pers.)
2 hectograms beef sirloin
1 egg yolk
approx. ½ deciliter cream
1 tablespoon chopped beetroot
1 tablespoon chopped onion
1 tablespoon capers
salt and white pepper
4 slices white bread
3 tablespoons butter or margarine
4 eggs
8 anchovy fillets

1. Mix together the mince with egg yolk and cream.

2. Mix in finely chopped beetroot, onion, capers, salt and pepper.

3. Sparingly spread butter on the bread slices.

4. Put 1/4 of the stuffing on each sandwich and shape with your hands.

5. Fry the mince side first, but not too quickly.

6. Then flip the sandwich and let the bread side soak up the frying fat.

7. Fry the eggs lightly and place a couple of anchovies around each yolk.

8. Garnish each steak with anchovy fillets.

9. Serve with a green salad.

Translation of original Swedish recipe card courtesy of Google Translate.

© Hemmets Journal AB S/B/3

Liverwurst Bundles

1 ½ cups rye flour
1 to 1 ⅓ cups all-purpose flour
1 package active dry yeast
1 ½ teaspoons caraway seed
¾ cup milk
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 egg
Prepared mustard
Prepared horseradish

1 8-ounce package liverwurst, cut in 8 slices
8 slices bacon, crisp-cooked, drained, and crumbled

In large mixer bowl combine 1 cup of the ryle flour, ⅓ cup of the all-purpose flour, yeast and caraway seed. In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise till double (about 45 to 60 minutes).

Divide dough into 8 pieces. On lightly floured surface roll each piece into a 5-inch circle. Spread dough with mustard and horseradish to within ½ inch of edges. Place 1 slice of liverwurst on one-half of each circle of dough; top with onion slice and a little crumbled bacon. Fold dough to form a half-circle and seal edge with tines of fork. Place on greased baking sheet. Cover and let rise till almost double (about 30 minutes). Bake in 375° oven for 18-20 minutes. Coll the bundles on wire rack. Refrigerate. Serve chilled. (If desired, individually wrap cooled sandwiches in clear plastic wrap. Label; freeze.) Makes 8 sandwiches.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Salad and Sandwich Loaf

Suggested Sandwich Fillings

“Philadelphia” Cream Cheese with scraped cucumber – raisin bread.
“Philadelphia” Cream Cheese with jelly, jam or marmalade – toasted bread.
“Philadelphia” Cream Cheese with peanut butter – graham bread.
“Philadelphia” Cream Cheese with shredded pineapple.
“Philadelphia” Cream Cheese with chopped candied ginger.
“Philadelphia” Cream Cheese with chopped dill pickle.
“Philadelphia” Cream Cheese with chopped dates.
“Philadelphia” Cream Cheese with chopped pecans and Kraft Kitchen Fresh French Dressing
“Philadelphia” Cream Cheese with chopped green peppers.
“Philadelphia” Cream Cheese with finely chopped parsley, American Cheese moistened with vinegar, anchovy essence or sardine paste.

Kraft-Phenix Cheese Corporation, © 1931 “Cheese and Ways to Serve It”

Ribbon Sandwiches

Mary Lee Taylor’s Meals that please for 2 or 4 or 6 – Copyright 1941, Pet Milk Company, St. Louis, Mo. Form No. 3750

Tofu Sandwich Spread

Tofu Sandwich Spread
Preparation time: 10 min.

This nutritious spread resembles egg salad and is just as delicious. Spread it on rye or whole wheat bread and add sliced tomatoes and romaine or watercress. This spread also is good in pita bread.

For about 1 cup spread you will need:

8 oz. tofu, drained and rinsed
1 stalk celery, finely diced
2 green onions with tops, sliced
Few sprigs of parsley, chopped
2 Tbsp. mayonnaise
1/4 tsp. each dill weed and turmeric
1/2 tsp. each dry mustard and celery salt
1 Tbsp. finely chopped sweet pickle
Salt and black pepper
Sliced stuff olives


1. Mash tofu with hand masher or electric mixer.

2. Combine with celery, green onions, parsley, mayonnaise, dill weed, turmeric, mustard, celery salt and pickle. Add salt and black pepper to taste, mixing well.

3. Spoon into serving bowl. Garnish with sliced olives.

Good served with: Bread, greens and tomatoes for diners to make their own sandwiches.

Tips: For a salad, double the ingredients and fill hollowed-out tomatoes or green peppers. Serve on greens.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Bologna Bunwiches

1/2 cup chopped green pepper
2 tablespoons cooking oil
1 8-ounce can red kidney beans, drained
1 8-ounce can tomato sauce
6 ounces bologna, cut in strips
1 tablespoon minced dried onion
1 teaspoon chili powder
1/2 cup shredded cheddar cheese (2 ounces)
6 frankfurter buns, split and toasted

In medium saucepan cook green pepper in hot oil till tender. Stir in drained beans, tomato sauce, bologna, onion, and chili powder. Heat through. Stir in the shredded cheese. Heat and stir till cheese melts. Spoon onto toasted buns. Makes 6 sandwiches.


4 bagels, split and toasted
Butter or margarine
2 hard-cooked eggs, finely chopped
2 tablespoons mayonnaise or salad dressing
1 tablespoon finely chopped onion
2 teaspoons toasted sesame seed
4 ounces salami, thinly sliced
3 ounces Swiss cheese slices
1/2 medium cucumber, thinly sliced

Spread toasted surface of halved bagels with butter or margarine. In small bowl combine chopped egg, mayonnaise, chopped onion, and sesame seed. For each sandwich, spread bottom half of bagel with 2 teaspoons egg mixture; place a fourth of the salami, cheese, and cucumber slices atop. Spread cut side of each bagel top with 2 teaspoons egg mixture; place over bottom half. Makes 4 sandwiches.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Savory Bunwiches, Hot Sea Food Sandwich, Boston Cheeseburgers, Tomato Beanburgers


1 can (6 1/2 oz.) crab meat
1 can (5 oz.) shrimp
1 can (7 oz.) tuna
1 cup diced processed sharp cheese
1/2 cup condensed tomato soup
Dash Tabasco sauce
1 Tbsp. minced onion
8 English muffins, split

Remove bits of cartilage from crab meat; flake crab meat and put into a bowl. Remove veins from shrimp; drank and flake the tuna. Add shrimp and tuna to crab meat. Add the cheese, soup, Tabasco sauce and onion; stir to mix well.

Toast the muffins and spread the cut sides with the sea food mixture. Place in broiler on a cooky sheet, 4 inches from heat; broil 7 minutes or until cheese is bubbly and brown. Makes 8 servings.

NOTE: You can use 1 cup each fresh crab meat and shrimp in place of the canned.


6 slices bread, white or whole wheat
1 can (1 lb.) baked beans
1/4 cup pickle relish
1 Tbsp. prepared mustard
6 slices processed American cheese

Toast the bread and place on a baking sheet. Put beans in a pan and heat to boiling. Stir in the pickle relish and mustard. Pile the mixture on toast slices; top each with a slice of cheese. Place in a broiler 4 inches from heat; broil until cheese browns. Makes 6 servings.

Prepare the Boston Cheeseburgers as directed above. Before broiling, top each sandwich with a tomato slice and brush with melted butter or margarine. Broil sandwiches 5 minutes or until tomatoes brown lightly. Makes 6 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Box Lunch To Go



1 package (3 ounces) cream cheese, softened
2 teaspoon brown sugar
1/4 teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 package (8 ounces) sliced Swiss Cheese

Blend cream cheese, sugar, orange peel and juice. Cut rolls horizontally in half; spread cut sides with cream cheese mixture. Layer ham and cheese slices on cream cheese mixture. Top with remaining halves of rolls. Wrap each sandwich in plastic wrap or bags. 6 sandwiches.


3 tablespoons butter
32 large or 3 cups miniature marshmallows
4 cups Cheerios, Wheaties, or Kix cereal
1/2 cup coarsely chopped nuts
1/2 cup shredded coconut
4 squares (4 ounces) sweet or semisweet chocolate melted

Butter baking pan, 8x8x2 or 9x9x2 inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut.

Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars, 2×1 inch. 32 cookies.

© Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Corned Beef Open Sandwiches


Cooking time: 10 mins.
Preparation time: 10 mins. plus time for eggs to cool
Main cooking utensils: saucepan, cookie cutters

For 6-8 people you need:
2 eggs
6 slices bread
3-4 tablespoons butter
12-oz. can corned beef

tomato or red sweet pepper
little cucumber
few stuffed olives
mustard and cress
dill pickle

To flavor butter:
a) lemon butter- add little finely grated lemon rind and juice
b) watercress butter – add chopped watercress and little lemon juice
c) deviled butter – add pinch curry powder and a few drops of Worcestershire sauce

1. Hard-cook the eggs, allowing 8-10 minutes in boiling water. When they are ready, crack at once and put into cold water – this prevents a dark line forming around the yolk.

2. Cut out the desired shapes in the bread – if the bread is fresh, warm the cookies cutter and the bread will not crumble.

3. Soften the butter slightly, so it spreads without harming the shape of the bread.

4. Cut the corned beef into neat thin slices, then cut into similar shapes to the bread but a little smaller.

5. Arrange the beef on the bread and butter and garnish as show in the picture.

TO SERVE: With cocktails or as a light snack.

TO VARY: Flavor the butter as suggested.

TO STORE: Keep covered with foil or saran wrap in a cool place until ready to serve.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967