It tickles me to read through the sandwich recipes in this book and imagine the home cook who needed instructions on making a peanut butter and jelly sandwich. That being said, a lot of Meta’s sandwich recipes are surprisingly inventive and tasty despite their simplicity. Here are a few I’ve tried over the past couple of months:
This sandwich recipe is a new favorite. I never would have considered this combo, but it’s addictive. It’s like a magic trick. The bacon cooks on top the bread and the grease magically disappears! Good thing I
have had low cholesterol.
852 Grilled Cheese and Bacon Sandwiches
10 slices bread
10 thin slices American cheese
3 TBSP prepared mustard
10 slices bacon (about 1/2 lb)
Lightly toast the bread. Top each piece of bread with a slice of cheese. Spread mustard on top of the cheese. Cut each piece of bacon in half and the two halves on top of the cheese (while still raw). Broil in the oven until the bacon is cooked through (this should only take a few minutes). This makes 10 open-face sandwiches.
After the rousing success of such a succulent sandwich, I tried another broiled beauty:
883 Cheese and Tomato Sandwiches
4 medium-sized tomatoes, peeled
10 slices buttered toast
10 thin slices American cheese
Cut the tomatoes into thick slices and lay on the toast. Put cheese on top of sandwiches and broil until the cheese melts. Makes 10 open-faced sandwiches.
Bacon would have made this better, as with most foods, but it was still quite tasty. American cheese has no business being that good.
In the non-broiled category:
894 Olive Nut Spread
1/4 cup finely chopped walnuts or pecans
1/2 cup finely chopped stuffed olives
mayonnaise, enough to bind
Mix together. Makes 5 sandwiches
How weird is this one? I wasn’t expecting a lot, but I figured pregnancy would be a good time to try this one out. It was surprisingly good, if a bit salty. I wonder if I’ll enjoy this in a non-pregnant state? Also, why are stuffed olives so prominent in mid-century recipes?
861a Hot Roast Meat Sandwiches
This “recipe” is actually a narrative instead of listing ingredients, but Meta suggest buttering two slices of bread per sandwich, placing one in the center of the plate, cutting the second into triangles and placing each triangle on one side of the whole slice. (This didn’t happen for me since my bread was much too rectangular and resulted in a bizarre geometry problem when I tried). Then arrange the meat on the bread and pour hot meat gravy over the top. For a full luncheon, Meta suggest serving this with mashed potatoes (advice I was happy to comply with) and jelly or fruit pickles (apple sauce with pork, mint jelly with lamb or apple jelly with roast beef). I was a little dubious about the apple jelly (this being beef) so it’s the gelatinous substance in the bowl on the side. The apple jelly was pretty tasty though; akin to cranberry sauce with turkey.
Someday, I’m going to find an occasion to make this extravaganza of sandwiches:
900 Sandwich Bar! Meta calls it “A new idea for summer refreshments or Sunday night supper” (748). It’s nine weird and wonderful sandwich combinations that “provides everyone with an unusual opportunity to compose his own sandwich to suit his own taste and appetite” (749). Alas, most of my friends are vegetarian, so this won’t fit the bill for much of my entertaining. But a girl can dream.