A sandwich is such a simple item that it is really amusing to find recipes for them in old cookbooks. A sandwich is only a quick portable means of obtaining nourishment. Some types, like the BLT have survived the test of time and have risen to the status of comfort food. Nothing brings back childhood for most of us more than a grilled cheese along side of a bowl of tomato soup.
1903 Club Sandwich
The club sandwich may have been first served in a men’s club but historieans are uncertain. No matter were it began it is still a standard on many restaurant menus. It is easy to put together at home and is a good use for bacon leftover from breakfast.
- 2 slices of toast
- Broiled bacon
- Thin slices of cooked turkey or chicken white meat
- Slice of tomato
Toast two slices of bread. Lightly butter the slices. Put a slice of bacon on a piece of toast. Next add a slice of turkey or chicken white meat. Place a slice of tomato on top of this and then lettace. Cover with a thick layer of mayonnaise. Top with the other piece of toast.
1950’s Hot Beef Sandwich
This was once a common item on most restaurant menus. You would get a mound of mashed potatoes with the open faced sandwich. Everything would be covered in thick gravy. Chicken or turkey hot sandwiches were also on the menus.
- 2 slices of white bread, one cut in half
- Thin slices of hot roast beef
- Hot thick beef gravy
- Mashed potatoes
Place one slice of bread in the center of an oval plate. Cut the other slice in half from corner to corner. Place the straight side of each on opposite sides of the whole slice. Pile thin slices of hot roast beef on the bread. Put a large smound of mash potatoes along side the bread and meat. Cover all with thick beef gravy.
Monty Cristo Sandwich
This recipe is from the early 1950’s. Sandwiches dipped in egg and fried have many variations.
- Slices of white bread
- Thin slices of cooked ham and chicken
- Slices of Swiss cheese
- 1 egg
- 1 cup of milk
Beat the egg and milk together in a bowl. Butter a slice of bread, lay on top of it a thin slice of ham and a thin slice of chicken. Butter both sides of another slice of bread. Place it on top of the meats. Place slices of cheese on top of that. Butter the third slice of bread and place on top. Cut in half and trim the crusts. Hold layers together with toothpicks. Heat butter in a frying pan and when it has melted dip the sandwich in the egg and milk. Fry the sandwich until it is golden brown. Remove the toothpick and serve the sandwich with current jelly.