Category Archives: Sandwiches

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

Preparation:

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.

SALAMI BAGELWICHES


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

HOT SEA FOOD SANDWICH

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.

BOSTON CHEESEBURGERS

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.

TOMATO BEANBURGERS
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

box_lunch_to_go

HAM IN A BUN

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.

CEREAL NOUGAT BARS

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

corned_beef_sandwich

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

Garnish:
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

Gondolier’s Hero Sandwiches

gondolier

Tuna Salad:
1 can flaked tuna, drained
1/2 cup chopped celery
1/3 cup dill pickle
1/4 cup mayonnaise
1 teaspoon lemon juice

Mix together all ingredients. Chill.

Cheese Mixture:
1/4 lb. Provolone, diced
2 tablespoons chili sauce

Combine cheese and chili sauce. Chill.

Macaroni Salad:
1 cup elbow macaroni, cooked and drained
1/3 cup chopped celery
1/4 cup drained sweet pickle relish
1/4 cup sour cream
1 tablespoon chopped pimiento
1/2 teaspoon onion salt
dash pepper

Combine ingredients: Chill.

6 hero sandwich loaves or long hard rolls

Cut to off sandwich loaves and hollow out loaves leaving 3/4″ sides. Pile the three salad mixtures into loaves, garnish with sweet pickles. Makes 6 servings.

Suggested Menu and Preparation Schedule

Gondolier’s Hero Sandwiches
Radishes, Green Onions, Olives
Coffe Sodas
Toll House Cookies

Early in the day prepare the toll house cookies. Mix together salads for sandwiches and chill.

5:20PM Arrange radishes, green onions and olives
5:30   Arrange Gondolier’s Hero Sandwiches
6:00   Bon appetit! Enjoy your dinner.

After dinner serve coffee sodas and toll house cookies.


©1973 Marjon Promotions Inc. All Rights Reserved.

Fabulous Fake Reuben

fabulous_fake_reuben

2 eggs, slightly beaten
1 cup grated raw potato, drained
1 cup cooked oatmeal, cooled
1 1/2 cups bread crumbs
2 tablespoons flour
3/4 cup ground walnuts
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon chopped parsley
2 tablespoons chopped ripe olives
2 tablespoons wheat germ
1/2 teaspoon salt
1 teaspoon garlic salt
1 teaspoon monosodium glutamate (MSG)
1 tablespoon soy sauce
1 teaspoon seasoning and browning sauce
1/4 cup oil
16 slices rye bread
Mustard
1 1/2 cups sauerkraut
8 slices Swiss cheese
1/4 cup butter or margarine

Mix all ingredients except oil, bread, mustard, sauerkraut, cheese and butter. Shape into patties. Sauté patties slowly in oil on both sides. Prepare 8 sandwiches by spreading butter with mustard; fill each with a patty, sauerkraut and a slice of cheese. Grill on both sides in melted butter.

Serves 8
Preparation time: 50 Min.
Approximate calories per serving: 550

SUGGESTED MENU
Fruit-filled Lemonade
Fabulous Fake Reuben
Fresh Tomato and Radish Slices
Apricot Whip


©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Old-Fashioned Tea Punch and Turkey Sandwich Loaf

old_fashioned_punch

Turkey Sandwich Loaf

This party sandwich loaf is an excellent device for using up holiday turkey, or for that matter, any leftover meat (chicken, ham, roast beef, etc.).

3 cups chopped cooked turkey or other cooked meat
1 cup chopped celery
1/2 teaspoon grated onion
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) thin sliced soft white sandwich loaf bread
1/2 cup (1 stick) soft butter
3/4 cup crumbled blue cheese
1 package (4-oz) cream cheese
1 tablespoon light cream
1/2 cup finely chopped parsley

Make turkey filling: Mix together chopped turkey, celery, onion, and mayonnaise and season to taste with salt and pepper.

Trim crusts from bread; place 3 slices bread in row on sheet of wax paper; butter slices on one side and spread with turkey filling. Continue adding slices, buttering and spreading with filling until each stack contains 6 slices.

Press loaf together firmly. Beat blue cheese, cream cheese, and cream together; spread on top and sides of loaf; sprinkle with parsley and refrigerate at least 2 hours.

Serve on platter garnished with watercress and sliced cucumber; slice loaf thinly; serve with sandwich plates and forks.

Yield: 6-8 slices.

Note: when planning a large party, make several sandwich loafs, varying fillings if desired, and estimating 1 loaf for 6 guests; at important or “high tea” parties arrange loafs around punch bowl on buffet table and add a platter of cold cuts and a ripe Brie cheese surrounded with crackers or French bread slices; a bowl of finger fruits in season (grapes, cherries, plums, apricots, nectarines) adds a touch of razzle-dazzle.


Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.