A sandwich can be so many things—a snack, a dessert, a weird salad you eat with your hands. This dish is a great example of all of the above. Start by chopping up apple, celery, and white grapes and toss the ingredients together with French dressing. Spread your mixture on thin slices of buttered white bread to make your sandwich.
Like oysters on the half-shell, the shellfish in this sandwich are garnished simply with oil, lemon juice, and Tabasco sauce. Mix together these ingredients with finely chopped raw oysters and serve on thinly-sliced white bread—add a lettuce leaf for some extra crunch.
The book's second take on a hot ham sandwich is reminiscent of a Monte Cristo. After spreading minced ham onto buttered bread, assemble the sandwiches and cut them into triangles. Dip the sandwich points into a mixture of beaten eggs, milk, and salt and cook them up on a hot griddle. Once the sandwiches have been fried French toast-style, serve with a slice of roasted tomato.
Not many recipes feature whole lemon slices as the star ingredient. After removing the rind from the slices, dust them with powdered sugar and stack between buttered slices of white bread that have been cut into circles. A candied cherry on top will hopefully help to reduce the pucker-factor.
The dairy sandwich stays true to its name: The simple recipe asks you to spread fresh butter onto thin slices of Swiss and press the cheese together. There’s no mention of bread, suggesting this is literally meant to be a butter sandwich served between two slices of cheese. Unfortunately for sandwich purists, the protein-in-place-of-bread-theme has only gained traction in the last 100 years.
Sandwiches aren't typically associated with fine dining, but even luxurious ingredients like lobster and caviar can shine between bread. For this recipe, spread caviar onto lightly buttered bread and sprinkle with lemon juice. Spoon minced lobster meat on top and cover with the second slice of bread. Serve over a lettuce leaf—ideally on the beach with some chilled wine to wash it down.
Unlike peanut and jelly, olive and nut never caught on as a popular pairing. This recipe calls for sandwich builders to finely chop olives with English walnuts and combine the ingredients together with mayonnaise. Served on buttered brown bread, the mixture makes for a light sandwich that’s big on texture.
Pork chops and applesauce are commonly seen together on the dinner plate. Here they come together on a sandwich to make a savory-sweet lunch item. You can put this one together by layering thinly sliced cold, roast pork onto white bread and topping it with applesauce. Cap it with the second slice of bread and dig in.
Here's another curious food combination that's failed to stand the test of time. To assemble a tomato and horseradish sandwich, start by sprinkling thin tomato slices with salt. Combine a half cup of horseradish with two tablespoons of mayonnaise and spread the mixture onto pieces of buttered white bread. Place the tomato slices between the bread and enjoy your meal while clearing out your sinuses at the same time.
If you're not a fan of calf's liver, perhaps the addition of bacon will change your perspective. Take the well-done liver and chop it up fine with crisp slices of bacon. Season with salt, pepper, and ketchup and serve with a lettuce leaf between buttered graham or white bread.
Whether or not you make it for Easter, this recipe should be saved for special occasions. Dip a crisp lettuce leaf in mayonnaise and lay that on a slice of buttered white bread. Fill the lettuce with slices of cold hard-boiled egg and sprinkle with salt and pepper. After the sandwich has been cut into squares, tie them up with “lavender baby ribbon” and present your guests with the world’s most adorable finger food—just remind them to remove the ribbon before taking a bite.
No list of early 20th century recipes would be complete without aspic. This retro delicacy is made by mixing gelatin and meat stock to create a savory JELLO mold. To prepare it for a sandwich, soak two ounces of gelatin in one cup of chicken stock until soft. Pour in three more cups of chicken stock that have been seasoned with cloves, parsley, celery, mace, salt, and pepper. Strain the liquid into a dish and mix in shredded chicken before refrigerating. Once the gelatin has set, cut it into “fancy shapes” and serve on buttered wheat bread.Previous Top Next