Category Archives: Sandwiches

Party Sandwich

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

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.


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

Tuna Puff Sandwiches

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

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

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.

Stop ‘N Shop Picnic

Make Your Own Sub Sandwich

4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices broiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 3/4 ounces each) sardines, drained, if desired
Endive leaves

Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.

Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.

Bring along a slicing knife and a butter spreader; pick up the food at a store en route to your picnic. Beverage could be your favorite cold pop or a bottle of light wine.

Tip for picnic-happy people: your own 2-wheel fold-up grocery cart makes transporting food to and from the picnic a breeze.


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