A historical sandwich from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). For sweet sandwiches, use any tasty jelly, nut meats, dates or figs chopped. The strawberry sandwich should be sweetened just a trifle.
Preserved exactly as written in the original source
1. Finely ground ham, mixed with salad dressing and chopped pickles.
2. Young onions chopped and mixed with salad dressing, or sliced and mixed with salt, pepper and vinegar.
3. Lettuce, shredded fine and mixed with salad dressing.
4. Thin slices of tomato with mayonnaise.
5. Sliced cucumbers with salad dressing.
6. Hard boiled eggs chopped, with dressing.
7. Sardines mashed and mixed with oil.
8. Chopped pimentoes with salad dressing.
9. Ground salted peanuts mixed with cream.
Modern guidance to help you succeed with this vintage recipe
These vintage sandwiches rely on emulsified dressings (mayonnaise and salad dressing) to bind dry ingredients and create moisture balance, preventing soggy bread. The fat in the dressings coats ingredients, slowing moisture transfer to the bread. Chopping or grinding ingredients finely increases surface area for better dressing distribution and creates a cohesive filling that won't fall out when bitten.
All sandwich fillings can be prepared up to 24 hours in advance and stored separately in airtight containers in the refrigerator. The ham mixture, egg salad, sardine spread, and peanut-cream mixture hold particularly well. Do not assemble sandwiches until ready to serve, as the bread will become soggy.
Store prepared fillings in separate airtight containers in the refrigerator for up to 2 days (ham, egg, and vegetable-based fillings) or up to 1 day (sardine and strawberry fillings). Assembled sandwiches should be consumed within 2 hours. If sandwiches must be held, wrap tightly in plastic wrap and refrigerate for no more than 4 hours.
AI-generated tips from Chef Cecil's culinary database
All sandwich fillings can be prepared up to 24 hours in advance and stored separately in airtight containers in the refrigerator. The ham mixture, egg salad, sardine spread, and peanut-cream mixture hold particularly well. Do not assemble sandwiches until ready to serve, as the bread will become soggy.
Store prepared fillings in separate airtight containers in the refrigerator for up to 2 days (ham, egg, and vegetable-based fillings) or up to 1 day (sardine and strawberry fillings). Assembled sandwiches should be consumed within 2 hours. If sandwiches must be held, wrap tightly in plastic wrap and refrigerate for no more than 4 hours.
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10. Cream cheese and nut meats chopped.
11. If a sweet sandwich is desired use any tasty jelly, nut meats, dates or figs chopped.
12. Strawberries sliced on a lettuce leaf, sweetened a trifle and put between slices of white bread, makes a delicious sandwich.
