You will love these old fashioned sandwich spread recipes. Now, you can make tasty sandwiches that are both nutritious and unique in flavor, and a welcome change from the usual fare. Grandma loved these recipes, and you will too.
Sandwich Spread Recipes
Mom's Recipe Scrapbooks (1920s)
You Will Love Grandma's Favorite Sandwich Spread Recipes (PD Source 1920, Adapted by Don Bell)
Favorite Sandwich Spread Recipes
Ginger and Mayonnaise — Preserved ginger put through mincer and mixed with mayonnaise.
Chicken and Celery — Chicken cut in small pieces and mixed with diced celery and chopped sweet green pickle.
Peanut Butter and Chili — Equal quantities of peanut butter and chili sauce. May be used with bread or toast.
Date and Walnut — Equal quantities of chopped walnuts and chopped dates mixed with salad dressing. This is very good when used with brown bread.
Cream Cheese and Pepper — Cream cheese with a small amount of red pepper jelly and mixed to a cream with mayonnaise.
Egg and Pepper — Hard-boiled eggs chopped and mixed with green pepper that has been put through food mincer several times. Add mayonnaise and season to taste.
Ham and Peanut — Cooked ham put through meat chopper and mixed with peanuts cut in small pieces. Add a small quantity of chopped pickle or some mustard sauce from pickles. Mix with mayonnaise till a good spreading consistency.
Date and Nut — Chopped dates with about half as many chopped nuts and mixed with whipped cream.
Peanut butter and Jelly — Equal quantities of peanut butter and your favorite jelly or jam. Equally good with bread or toast.
Ham and Walnut — Chopped ham, walnuts, and sweet pickles mixed with salad dressing.
Olive and Peanut — Stuffed olives and peanuts chopped with mayonnaise added.
Cream Cheese and Olive — Pimento cream cheese with chopped stuffed olives and salad dressing.
Ham and Egg — Hard-boiled eggs chopped and mixed with ham, and sweet pickles that have been put through a mincer. Add salad dressing with a scraping of onion.
Raisin and Nut Sandwich Spread
2 cups of seeded raisins or dates, 1/2 cup of orange juice, 2 tablespoons lemon juice, one level teaspoon salt (scant), one cup nut meats. Chop raisins or dates finely, add fruit paste, salt, ground nuts. Mix together until smooth. Either brown or white bread sliced, not too thin. Buttered
Egg Sandwich Spread
Boil hard 1 egg for each person. Pulverize eggs while hot. Add salt and pepper to taste and a dash of curry powder, 1/2 teaspoon melted butter to each egg, also 1 pickled cucumber to each egg. Chop fine and mix well together. Spread on thin, well-buttered slices of whole-wheat bread.
Egg and Cheese Sandwich Spread
1 small can pimentos, 3 hard cooked eggs, 1/2 pound cream cheese, 1/2 cup vinegar, 1 teaspoon mustard, 2 tablespoons sugar, 1 tablespoon flour, 1/2 cup milk. Put eggs, pimentos, and cheese through meat chopper. Blend flour and milk, add vinegar. Cook all in double boiler until smooth and thick; then cover and cook for 20 minutes. Cool and store in fridge.
Mock Crab Sandwich Spread
Mix quarter cup grated cheese, 1/4 teaspoon each salt, paprika, and mustard, 1 teaspoon anchovy paste, 1 tablespoon chopped olives, 1 teaspoon lemon juice, 2 tablespoons creamed butter.
Tomato and Cheese Sandwich Spread
1 can of tomato soup, 1 cup grated cheese, 2 well-beaten eggs; heat soup in double boiler, stir in grated cheese; when dissolved add well-beaten eggs. When cold this spread will be quite thick. —Mrs. H. M. Wilson
Mix 2 tablespoons sugar, 1 tablespoon flour, 1/2 teaspoon mustard together. Moisten with 1 cup vinegar. Add this to two raw eggs, well beaten, 1 small jar pimentos, a reasonable quantity grated cheese, 2 hard boiled eggs cut fine, 1/2 cup cream, or milk. Cook in double boiler for twenty minutes. Splendid.
French Tuna Sandwich Filling
6-1/2 ounce can flaked tuna 3 tablespoons salad dressing 2 tablespoons chopped onion 1 or 2 tablespoons chopped parsley or pickle relish or all 1/8 teaspoon salt 1/8 teaspoon pepper 8 slices buttered bread 2 eggs, beaten 2/3 cup milk
For this tasty sandwich spread recipe, combine tuna, dressing, onion, parsley, salt, and pepper in a bowl.
Spread filling on 4 slices buttered bread and top with remaining slices. Combine beaten egg with milk in shallow bowl. Dip sandwiches quickly into milk egg mixture and pan fry until golden brown. Best eaten when hot, but also tasty when cold.
Mrs. Clegg's Sandwich Filling
Put in a double boiler and heat 3 eggs well beaten, 3/4 cup white sugar, 1/2 cup butter, 3 level teaspoons mustard, 1 level teaspoon salt. When well cooked, add 1 scant cup vinegar, 1/4 cup sweet cream, 1/4 pound cream cheese, 1 small tin pimentos, 2 green peppers (first put the pimentos and peppers through the food chopper). Bring to the boiling point and put in sealers to store in cool place. Makes one quart of sandwich filling. —Mrs. H. Clegg
Meat Sandwich Spread Recipes
Equal parts chicken and ham, finely minced, and seasoned with curry powder.
One cup cold roast chicken, 3 olives, 1 pickle, 1 tablespoon capers. Mince fine and mix with mayonnaise.
Equal parts cold roast turkey, cold road beef, boiled ham, and tongue. Season with chopped pickles and mix with mayonnaise.
Cold roast veal, chopped fine with hard-boiled eggs. Season with catsup.
Thin slices roast veal covered with chopped pickles.
Cold roast chicken and 1/4 the quantity of blanched almonds, chopped fine and minced to a paste with dairy cream.
Cheese Sandwich Spread Recipes
Cream cheese and minced walnuts.
Cream cheese and jam.
Cream cheese and olives partly chopped. Do not butter the bread.
Cream cheese and peach marmalade.
Cream cheese and thin slices of preserved ginger. Lay the ginger over the cheese not mixing the two together so as to confuse the flavors.
Crisp and tender radishes, chopped fine, chilled on ice, and afterwards mixed with grated cheese.
Mince pineapple and cheese.
How to Use Leftover Sandwiches
When sandwiches are leftover after a picnic, you can use them in the following dish: Mince the sandwiches in a food processor, mix with a good well-seasoned gravy, put in a pie dish and cover with mashed potato about an inch thick. This, baked in the oven, makes a delicious luncheon dish.
John Montagu, 4th Earl of Sandwich (PD Source: Adapted from English Wikipedia)
The common picnic sandwich is named after John Montagu, 4th Earl of Sandwich (1718-1792) a noted British statesman and First Lord of the Admiralty during the American Revolution. His support of exploration led Captain James Cook to name the Sandwich Islands after him in 1778.
Montagu, known for spending long hours at his work and the gaming table, had his servants bring him slices of salted beef between two pieces of toasted bread for a substitute meal. Soon, others began to request "the same as Sandwich," and the rest, as they say, is history. We owe a debt to Montague for the sandwich spread recipes featured above.