Category Archives: Sandwiches

Box Lunch To Go

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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

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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

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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

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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

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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.

Party Sandwich

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party_sandwich

1 small round loaf Italian bread
Softened butter or margarine
Ham and Celery Filling, see below
Curried Egg Filling, see below
2 tomatoes, thinly sliced
Avocado Filling, see below
Cream cheese, about 1/2 lb.
Light cream
Sliced stuffed olives
Springs of parsley

Cut loaf, crosswise, into four thick slices. Spread each slice with butter. Spread bottom sliced with Ham and Celery Filling. Top with second bread sliced; spread with Curried Egg Filling. Top with slices of tomato and third bread slice. Spread with Avocado Filling; top with remaining bread slice. Mash cream cheese; stir in enough cream so cheese will spread easily; beat until smooth. Spread on top and sides of loaf. Garnish with olive slices and parsley. Cut into wedges to serve. Makes about 12 servings.

HAM AND CELERY FILLING: Combine 1 cup ground cooked ham, 1/2 cup chopped celery and enough mayonnaise to moisten.

CURRIED EGG FILLING: Combine 4 finely chopped hard-cooked eggs, 1/2 teaspoon curry powder and enough mayonnaise to moisten.

AVOCADO FILLING: Mash 2 fully-ripe avocados; add 2 tablespoons highly-seasoned French dressing. String until well blended.

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

Reuben Sandwiches

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reuben

1/3 cup mayonnaise or salad dressing
1 tablespoon chili suace
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained

Mix mayonnaise and chili sauce; spread on 6 slices of bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.

Rachel Sandwiches: Omit mayonnaise and chili sauce; substitute Almond Coleslaw (below) for the sauerkraut.

Almond Coleslaw

2 1/2 cups shredded cabbage
1/2 cup chopped celery
1/4 cup diced green pepper
1/4 cup diced cucumber
3 tablespoons minced onion
1/4 teaspoon salt
Dash pepper
1/2 cup mayonnaise or salad dressing
2 or 3 tablespoons light cream
1/2 cup toasted slivered almonds

Combine all ingredients except mayonnaise, cream and almonds. Chill. Just before serving, blend mayonnaise and cream. Toss dressing and almonds with salad.

For crusty, melt-in-your-mouth treats, butter both sides of the finished sandwiches and grill.

© 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tuna Puff Sandwiches

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A well-seasoned tuna mixture puffs up during baking due to the addition of whipped egg whites in the mixture. This makes an excellent main dish for lunch or supper for family or guests.

For 4 servings you will need:
1 can (6 1/2 oz) chunk-style tuna, drained
1/4 cup chopped tomatoes
1/4 cup chopped green pepper
2 Tbsp. chopped green onion
1/4 cup mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp. each salt, oregano and black pepper
2 egg whites
3 Tbsp. grated Parmesan cheese
4 slices whole wheat or pumpernickel bread toasted and buttered

Preparation:

1. Blend together tuna, tomatoes, green pepper, onion, mayonnaise, lemon juice, salt, oregano and pepper.

2. Beat egg whites until stiff and fold in the Parmesan cheese.

3. Fold egg white mixture into tuna mixture.

4. Divide mixture among the toasted bread slices, mounding it high in the center of each piece.

5. Place on ungreased cookie sheet. Bake at 450°F for 10 min. or until tops of sandwiches are lightly browned. Serve immediately.

Tips: For lower caloried sandwiches, choose tuna packed in water rather than oil. To make appetizer sandwiches, cut toast into quarters, mound the filling on the tiny toast squares and bake just before serving.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients

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

More Super Sandwiches

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Beef-Egg Sandwich

1/4 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 1/2 tablespoons water
4 hamburger buns, split and buttered

Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook over low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns. 4 sandwiches.

Frank-Sauerkraut Sandwich

Drop 1 pound frankfurters (8 to 10) into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 ounces) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches.

Peanut-Bacon-Pickle Sandwich

4 slices bacon, crisply fried and crumbled
1 tablespoon sweet pickle relish
6 slices bread or toast, buttered
1/3 cup peanut butter

For each sandwich, sprinkle bacon and pickle relish on 1 slice bread. Spread peanut butter on second slice; put slices together. 3 sandwiches.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hot Tuna and Egg Buns

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1 can (7 oz) solid-pack tuna, drained and flaked
4 stuffed green olives, sliced
4 oz small Cheddar cheese cubes
3 hard-cooked eggs, coarsely chopped
1/3 cup mayonnaise or cooked salad dressing
3 tablespoons sweet-pickle relish
2 tablespoons finely chopped onion
1/4 teaspoon salt
8 frankfurter rolls

1. Preheat oven to 400F.

2. In medium bowl, combine tuna, olives, cheese, egg, mayonnaise, pickle relish, onion, and salt; mix well.

3. Spoon into rolls. Wrap each in foil. Place on cookie sheet.

4. Bake 10 minutes. Serve hot, right in foil. Serves 8.

Coney Island Hot Dogs

1 can (15 1/2 oz) chile con carne with beans
1 tablespoon paprika
2 teaspoons brown sugar
8 frankfurters
8 frankfurter rolls, split and lightly buttered

1. In small saucepan, combine chile, paprika, and sugar; mix well. Bring to boiling over low heat, stirring.

2. Broil frankfurters on broiler rack, 4 inches from heat, 3 minutes, turning once.

3. Place rolls, cut sides up, on broiler rack. Broil 30 seconds, until toasted.

4. To serve: Place frankfurter inside each roll; top each with some of chile mixture. Serves 4.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.