Sandwich Recipes

DagwoodCredit: google images

   What makes a good sandwich? Good bread, generous filling, contrasting textures and the mysterious mating of the right filling with the right bread. There was a time when you couldn't get a sandwich on anything but soft white bread; the choice was to have it plain or toasted. Now we have French, Italian, Portuguese breads, Greek pitas, Scandinavian flat breads and ryes and whole-grain breads to enrich  our sandwiches.

   What makes a bad sandwich? Dryness, poor proportion of filling to bread, staleness, incompatible combinations, and wet greens that make everything soggy or undrained tomatoes that sit too long on the bread. Firm, ripe tomatoes are wonderful in sandwiches, adding moisture and goodness.

   Unless you must, don't make sandwiches until just before they are to be eaten. When they have to be made in advance for picnics and lunch boxes, wrap each sandwich individually, making an air tight package with plastic wrap or foil. A good idea is to put the lettuce and sliced tomato in a separate plastic bag, to be tucked into the sandwich just before eating.

Bacon, Lettuce and Tomato or BLT
   Don't be skimpy with the bacon, use at least 3 strips. The authentic bacon, lettuce and tomato sandwich is on toasted white bread, but tastes great on any bread.
3 or 4 strips bacon
2 slices white breadBLTCredit: google images
2 tablespoons mayonnaise
4 slices of tomato
leaf of crisp iceberg lettuce

   Fry the bacon crisp and drain on a paper towel. Toast the bread and spread with mayonnaise on each slice. Pile the tomatoes on one slice, salt to taste and top with bacon, lettuce and the second slice of bread. Cut in half
Makes one BLT.

Club Sandwich
   Quite a perfect sandwich, particularly made of newly made bread freshly toasted with ample slices of chicken breast and thin slices of tomatoes. If you like you can use only two slices of bread,, but it would hardly qualify as a genuine lofty club.
2 tablespoons mayonnaise
3 slices fresh bread, toasted
4 thin slices cooked chicken breastClubCredit: google images
3 thin slices ripe, firm tomato
3 to 4 slices bacon, fried crisp and drained
fresh ground pepper
green olives and sweet or dill pickles as garnish (optional)
   Spread butter and mayonnaise on one side of each slice of toast, cover with chicken, sprinkle with salt and pepper, and cover with a slice of toast. Place the tomatoes and bacon on it and season with salt and pepper. Cover with the last slice of toast. Cut in quarters, diagonally and serve with olives and pickles.
Makes one Club.

Reuben Sandwich

Reuben Sandwich(87877)Credit: google images

2 slices corned beef
1 slice Swiss cheese
2 slices dark rye or pumpernickel bread
4 tablespoons sauerkraut
1-1/2 tablespoons Russian dressing
3 tablespoons butter
   Put 1 slice corned beef and 1 slice Swiss cheese on a piece of bread. Heap on sauerkraut and spread dressing over it. Put on second slice of corned beef and second slice of bread. Melt the butter in a skillet over medium-low heat. Put in the sandwich and grill on each side until the cheese melts. Serve warm.
Makes one Reuben.
(recipe for Russian dressing; 1 cup mayonnaise, 1 cup chili sauce, 2 tablespoons finely minced celery, 2 tablespoons finely minced green pepper, 2 tablespoons finely minced pimento and salt to taste. Blend well.

Grilled Cheese Sandwich

Grilled CheeseCredit: google images

   A perennial favorite; soft melted cheese and buttery toast.
2 slices American, Cheddar or Swiss cheese, or the cheese of your choice.
2 slices white bread, or any bread you choose
2 tablespoons butter
Put the cheese between the slices of bread. Heat 1 tablespoon of the butter in skillet or on a grill and when melted add the sandwich. Gently press down with a spatula once or twice during grilling. when one side is golden, add the remaining tablespoon butter, turn the sandwich over and brown.

Grilled Cheese with Bacon
Fry 3 slices bacon until cooked but not crisp. Pat dry of excess fat, add-on top of cheese, and grill.

Grilled Cheese with Ham
Put 2 thin slices ham on cheese and grill.

Onion-Cheese Sandwich
Lightly coat 1 slice of bread with Dijon mustard. Saute 3 or 4 slices onion in butter and put on top of cheese. Grill.

Tomato-Cheese Sandwich
Add 2 slices of tomato before grilling.

Beef Poor-Boy Sandwich

Denver SandwichCredit: google images

Poor Boy SandwichCredit: google images
  This is a hot sandwich I make with leftover over roast beef and gravy.
12 inch loaf of French bread
1/2 cup mayonnaise
1 cup shredded lettuce
6 to 8 thin slices cooked roast beef
about 1/2 cup beef gravy, warmed
2 tomatoes, sliced thin
   Split the bread lengthwise and warm in the oven. Spread the bottom half with mayonnaise. Pile on shredded lettuce and top with overlapping slices of roast beef. Spoon warm gravy over the meat, top with slices of tomato, then add the top half of the bread. Cut in 2 to 3 pieces and serve warm.
Serves two or three.

Denver Sandwich

   This is also known as Western Omelet Sandwich. Part of the delight is having the egg yolk soak into the soft bread.
3 tablespoons butter
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
2 slices ham, chopped
3 eggs sightly beaten
salt to taste
Cayenne pepper to taste
4 slices buttered bread
prepared mustard
   Melt the butter in as skillet, add the onion, pepper and ham, cook until the onion is soft. Pour the beaten eggs over the ham and vegetables, add salt and cayenne to taste. Cook over low heat until lightly golden. Turn over and quickly brown the other side, (the center should remain moist). Divide in half and place each half on a piece of buttered bread. Spread with mustard and close with the other slice of bread. Serve warm.
Makes 2 sandwiches.

Hero Sandwich

HeroCredit: google images

   Depending on where you live, you may call it a hero, hoagie, submarine or grinder.
6 inch French roll
3 to 4 tablespoons butter
1/4 cup mayonnaise
2 tablespoons prepared mustard
4 slices cheese: American, Cheddar, Swiss or any other
4 slices salami, bologna, ham or other cooked meat
tomato slices
onion slices
pickle slices
shredded lettuce
Italian salad dressing, optional
   Split the French roll lengthwise. Butter each half and spread with mayonnaise and mustard. Place the cheese and meat overlapping along the length. Add any of the remaining ingredients you like, the more the better. Sprinkle lettuce with Italian salad dressing.
If you want to serve it warm, omit the lettuce and tomato, wrap snugly in foil, and cook in 350 degree oven.
Makes one hero.

 Ham Salad Sandwich on Rye

Ham SaladCredit: google images
1 cup ground cooked ham
1/3 cup finely chopped celery
1/2 teaspoon prepared horseradish
2 tablespoons drained sweet pickle relish
1/4 cup mayonnaise
10 slices buttered rye bread
5 slices Swiss cheese, optional
sliced tomatoes,optional
   Combine the first ingredients, blend well. Spread on 5 slices of bread, top with cheese and tomato slices. Top with remaining bread.
Makes 5 sandwiches.

Broiler Tuna Burgers

Tuna BurgerCredit: google images

6-1/2 or 7 ounce can tuna, drained and flaked
2 tablespoons chopped onion
2 tablespoons chopped pickle relish
1/4 cup mayonnaise or salad dressing
5 hamburger buns
5 slices American cheese
   Combine tuna, onion, relish and mayonnaise. Split and toast the 5 buns. Butter bottom halves, spread with tuna mixture and top with cheese. Broil 5 inches from heat for 4 minutes or until cheese melts. Add bun toppers.
Makes 5 sandwiches.

Crabmeat Special on English Muffins

Open-Faced CrabCredit: google images

2 English muffins
6 ounces crabmeat, canned or fresh
3 tablespoons mayonnaise
fresh lemon juice
freshly ground pepper
1 large tomato, sliced thin
4 slices Swiss cheese
   Split and toast the muffins and butter them while they are still warm. Drain the crabmeat and toss with mayonnaise and few drops of lemon juice, add salt and pepper to taste. Spread evenly on the muffin halves, cover with tomato slices, and top with cheese slices. Cook under the broiler until cheese melts and is bubbly.
Serves two.