These vintage cold sandwich recipes make sandwiches that are tasty, 100% nutritious, and offer a refreshing change from today's mundane flavors. These are the sandwiches that Mom took on our family picnics in the 1950s, and they are every bit as delicious today.
Mom's Recipe Scrapbooks (c.1920s)
Mash thoroughly one cupful of plain baked beans. Add four tablespoonfuls of grated American Cheese and a dash of salt. Moisten with four teaspoonfuls of orange juice. Spread between buttered slices of white or brown bread.
To make this cold sandwich recipe, chop two hard-boiled eggs fine, add twelve large stuffed olives that have been minced, season and moisten to a paste with mayonnaise. Spread between buttered slices of bread.
4 slices bacon, 2 square slices bread, 1 ounce American cheese, 1 small cucumber pickle, 2 lettuce leaves. Cook bacon until crisp and brown. Remove crusts from bread, and spread lightly with fat left from cooking bacon. Cover with thin slice of American cheese, then with thin round slices of cucumber pickle. On the other slice of bread place the bacon. Put the two slices together, cut once diagonally, and toast first on one side, then on the other.
The bread should be cut thin and buttered lightly for this cold sandwich recipe. Slice large firm strawberries and spread over slice. Sprinkle with blended powdered sugar and cinnamon and cover with second slice. These should be made just before time to serve to ensure freshness.
Moisten one package cream cheese with a tablespoonful of milk. Work in one-eighth teaspoon of salt and one-fourth cup of chopped walnut meats. Cut bread in rather thin slices and spread with filling. If a dainty size is desired, cut each sandwich in four small triangular shaped pieces.
1 cup dates, 1/2 cup walnuts. Put both through meat chopper and add the grated rind and the juice of 1 orange. Mix well. This is fine for whole wheat bread sandwiches.
One thin slice of fresh brown bread, one thin slice of fresh white bread, cut lengthwise of loaf. Butter and place together as a sandwich. The top of brown slice is buttered and pimento cream cheese spread on thin. Roll like a jelly roll. Chill and cut in thin slices.
1/2 cup shrimps, 1/2 cup cooked chicken livers, 1/2 red pepper, 1/2 Bermuda onion, salt, mayonnaise dressing. To make this cold sandwich recipe, mix and force through a meat chopper, shrimps, livers, pepper from which seeds have been removed, and onion. Season with salt and moisten with mayonnaise. Spread between thin slices buttered bread and cut in fancy shapes.
For this cold sandwich recipe, remove skin and bones from sardines and mash to a paste. Add to an equal quantity of yolks of hard-boiled eggs rubbed through a sieve. Season with salt, cayenne and a few drops of lemon juice; moisten with olive oil or melted butter. Spread mixture between thin slices of buttered bread.
Cut and spread seven slices of bread. Put between slices, finely chopped, boiled ham, moistened with cream and moistened with mayonnaise, and chopped nut meats moistened with dressing. There should be two layers of each filling. Remove crusts, fold in cheesecloth and press under weight. Cut in slices and arrange on lettuce leaves to serve.
Remove crusts from bread and slice about 1/4 inch thick. Cut in diamonds, spread with softened butter. Spread with deviled ham, or cream cheese, put a border of chopped olives around the edge, and a slice of stuffed olive in the center.
Make ready the desired number of pieces of toast. Prepare each sandwich as follows: Place a lettuce leaf on one of the slices; sprinkle over it a teaspoonful of salad dressing, add the sliced chicken; put on a little more lettuce and dressing, then the bacon and tomato, and more lettuce and dressing. Finish with the second slice of toast. Cut the sandwich cornerwise. Garnish with very small lettuce leaves or parsley and serve at once.
Here is a cold sandwich recipe originated and tested by Miss. Fannie Farmer's famous school of Cookery. Arrange boned sardines on a slice of buttered toast, cover with thin slices of tomato and sprinkle with salt and pepper. Cover with another slice of toast, sprinkle generously with soft grated cheese seasoned with salt and cayenne and put in oven long enough to melt the cheese. Serve at once on two lettuce leaves.
These are extremely nice and are very easily made. Take one hard-boiled egg, a quarter of a pound of common cheese grated, half a teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mustard, one tablespoonful of melted butter, and one tablespoonful of vinegar or cold water.
Take a yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon, then add the salt, pepper, mustard, and the cheese, mixing each well. Then put in the tablespoonful of vinegar, which will make it the proper thickness. If vinegar is not relished, then use cold water instead.
Spread this, and you could not require a better sandwich. Some people will prefer the sandwiches less highly seasoned; therefore, season to taste. —White House Cook Book
Roll 1/2 cup walnuts fine, add 1/2 cup grated cheese. Moisten with salad dressing of choice.
Cut some bread and butter, very thin, and in fingers. Chop some watercress, lay it on a finger, sprinkle a little Tarragon vinegar and water (equal quantities) over it, and then lay on a fillet of anchovy, cover with more cress, and a finger of bread and butter. Put them in a pile under a plate to flatten and before serving trim the edges. —Mrs. Brian Luck
The Enterprising Housekeeper (1900)
Sandwiches may be made of white, whole wheat, Graham or brown bread with any kind of meat, fish, salad, eggs, some vegetables, jams or chopped nuts, and spread with butter or mayonnaise dressing.
The meat used in cold sandwich recipes should be chopped fine, not cut in slices, first for convenience in eating and serving, and secondly, because in this form only, is it possible to properly season the sandwich. Fish should be flaked very fine with a fork and mixed to a paste with the seasonings.
The bread should not be too fresh to cut well, nor will actually stale bread make good sandwiches. It is best when about a day old, should be of fine grain and be trimmed to good shape before the sandwiches are cut.
The crusts should not be left on, but removed, dried, and put through the chopper for crumbs to be used later. The butter must be absolutely fresh and good, for in softening, that the bread may be properly spread, any foreign flavor or odor will be brought out.
For meat, fish, salad and egg sandwiches the bread should be cut in squares, oblongs or triangles; for jam and nut sandwiches it is usually cut round.
It is usually better to spread the bread with butter before cutting off each slice; however, this is not necessary when mayonnaise dressing is used.
Chop the meat fine, season to taste with salt, pepper, chopped parsley, mustard if desired, onion or celery extract, or any of the various seasonings. Moisten, if necessary, with stock or cream or mix with a small quantity of mayonnaise dressing. Spread the sandwiches, put together and serve.
The white meat of chicken or turkey, or veal, after being chopped, may be pounded to a paste and mixed with equal quantities of the yolks of hard-boiled eggs, mixed smoothly with cream or melted butter. Season to taste.
1 cupful of cold boiled ham
1 teaspoonful of lemon juice
Yolks of 2 hard boiled eggs
1/4 teaspoonful of mustard
3 tablespoonfuls of melted butter
For this cold sandwich recipe, chop the ham fine. Rub the yolks of the eggs smooth with the butter, mix with the ham, mustard, and lemon juice, and season to taste. Spread on thin slices of bread. Fold together or roll.
Fresh fish should be flaked fine, seasoned with salt and pepper, chopped pickle, lemon juice, celery or onion extract, and mixed with mayonnaise dressing, or moistened with a sauce.
Anchovies, sardines or salt fish are better pounded to a paste and moistened with lemon juice.
Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with well-seasoned mayonnaise dressing, add the whites, and spread on the bread.
For this cold sandwich recipe, grate the cheese fine. Rub it to a paste with melted butter, season with salt and pepper; and spread on the sandwiches.
These may be made with marmalades, jams or jellies, or anything that will spread without running. Boston brown bread is generally used for nut sandwiches. Chop the nuts very fine or pound them to a paste, and spread on thin slices of bread. Lemon juice or extract flavorings may be used if desired.
These cold sandwich recipes are made very refreshing with cold meats. Tomatoes, lettuce, watercress, and cucumbers are vegetables most commonly used.
Tomatoes or cucumbers should be chopped and mixed with a mayonnaise. Spread the bread with butter, cut delicate slices, and spread with the vegetable. Put together and serve.
Lettuce and watercress should be shredded. Spread the bread with mayonnaise, and mix the lettuce or water cress with a French dressing.
Vegetable sandwiches should be served as soon as possible after making to enjoy their freshness.