Favorite Retro Sammiches & Spreads

You may find this hard to believe but there was a time when "grabbing a sandwich" at the sandwich counter was a common, daily occurrence. The back story is that this little gastronomical invention came about in the 1700s courtesy of John Montagu, the 4th Earl of Sandwich. A man known for long stints at the gambling table, he wanted something to satiate his appetite that wouldn't interfere with the play in front of him. So, two pieces of meat between two cuts of bread were brought to him, thus allowing him to know when to fold 'em, know when to hold 'em, and know when to take a bite!

Sandwiches were popular during the Revolutionary war because they could be packed in, traveled with, and took up little or no space. It should be noted that things like bread, meat, and cheese were not quite the way they are today. And neither were the people. A little mold didn't deter you from the bite off of your sandwich! 

Sandwiches are wonderfully versatile. Like their compadre, soup, you can make it up as you go along, filling your bread with whatever strikes your fancy. Or, in the case of the Great Depression, whatever was available and kept you from getting hungrier. Cabbage and lard sandwich anyone?

Back when I was a kid it wasn't unusual to find men and women sitting at the Woolworths' counter, nibbling a sandwich. We kids were known to grab and go ours on our way out the door in the summertime to play. Sigh- life was so simpler!

Below is a collection of several sandwiches I've had, and still enjoy today. 

NOTE: these are not diabetic-friendly or low sodium/carbohydrate. The recipes are as they were originally.

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BIG ROAST BEEF SANDWICHES (makes 4)

• 1/2 cup sour cream
• 1 tablespoon onion soup mix
• 1 tablespoon prepared horseradish, drained
• 1/8 teaspoon pepper
• 8 slices rye or pumpernickel bread
• 1/2 pound sliced roast beef (if you can, get lower sodium)
• Lettuce leaves

1. In a small bowl, combine the first 4 ingredients. 
2. Spread 1 tablespoon on each slice of bread. 
3. Top 4 slices of bread with roast beef and lettuce; cover with remaining bread.

[If you want the best of it all, get the rarest sliced beef possible and heat it up a little!]

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THE ELVIS

• 1 tablespoon creamy peanut butter
• 1 slice of crusty white bread
• 1/2 medium banana, sliced
• 1 bacon strip, cooked and crumbled

Simple: Spread your peanut butter, place on the sliced banana and top with the bacon!

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REUBEN SANDWICH (makes 4)

• 4 teaspoons prepared mustard
• 8 slices of rye bread
• 4 slices of Swiss cheese
• 1 pound thinly sliced deli corned beef
• 1 can (8 ounces) sauerkraut, rinsed and well-drained
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish
• 2 tablespoons butter

1. Spread mustard over 4 slices of bread. 
2. Layer with cheese, corned beef, and sauerkraut. 
3. In a small bowl, mix mayonnaise, ketchup, relish, and horseradish; spread over the remaining bread. 
4. Place over sauerkraut. 
5. Spread the outsides of sandwiches with butter.
6. In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and the cheese is melted for about 3-4 minutes on each side.

TRY THIS VARIATION:

1 low carb wrap

2 oz corned beef

2 slices swiss cheese

sour kraut

Roll tightly and crisp in skillet

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THE DIXIELANDER

This couldn't be easier if it tried to be! 

• 1/2 lb roasted peanuts
• 3 slices of crispy bacon
• 1 can of pimentos (drained and chopped well)
• 2-3 tbsp mayonnaise

1. Place the first two items into your food processor and pulse to a pulp.
2. Stir in the pimentos and mayonnaise
3. Spread on your bread!

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THE SUBSTANTIAL SANDWICH

• Eggs (as many as are needed for each person)
• Sliced tomatoes
• Salt and pepper to taste
• paprika if desired

1. The eggs can be cooked any way you like, but fried is how my Dad made mine. 
2. Put the egg & tomato between two slices of buttered bread.

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KMART SUBMARINE SANDWICHES

I remember when KMART opened. It was the BIGGEST deal ever! And we flocked to it, too. 

I can remember going there to get everything from hygiene products to shoes to goodies. We even sat at the luncheonette and enjoyed a float! Of course, everything back then was made in America including the lunch counter food, among which was this grab-n-go sandwich:

It was a nice life to be able to go shopping for other needs and still be able to sit and enjoy your lunch at the counter. I just wish you could still do this today but unfortunately, life, and everything about it, has been so streamlined that you just can't get the retro goodness anymore- unless you make it yourself ;)

• 4 slices of  bologna [or do it right and go get your bologna sliced thin at the deli-you'll want around 2 oz per sandwich]
• 4 slices  ham, honey-roasted [ditto the above]
• 8 slices Salami
• 1 oz Banana pepper, cut into rings 
• 1/2 oz Lettuce 
• 1/4 Onion
• 2 Tomatoes
• 1 Dill pickle
• yellow mustard
• mayonnaise
• 4 Submarine rolls or- large hamburger buns
• 4 slices of American cheese

This should make 4 sandwiches. 

Now the trick is to make this the day BEFORE you're going to eat them. 

Wrap them up in saran wrap real tight and chill overnight.

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BACON-CHEESE SPREAD

• 3 oz Cream Cheese (full or lower fat)
• 1/4 cup chopped, cooked bacon (go lower sodium)
• 1/2 tsp horseradish (prepared)
• 1/2 tsp Worcestershire sauce (you can use a lower sodium variety)
• 1 tsp milk

Stir it all together well, cover, and chill. 

This would make probably 1/2 dozen tea sandwiches or regular sandwiches and would also be quite good in stuffed celery.

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CHEESE & DRIED BEEF SPREAD

• 1/2 lb American Cheese
• 1/2 cup drained, chopped tomatoes (or petite diced)
• 1/4 cup butter or margarine (room temperature)
• 1/4 cup dried beef- chopped up

1. Place the cheese over a double broiler on low until it melts.
2. Gently pour in the tomatoes and stir. 
3. Put the butter, and beef together in a bowl and blend, stirring constantly until the butter is melted and mixed in.
4. Pour into a bowl and cover with plastic wrap. 
5. Place in the fridge until needed.
6. [note- this may gel up like Velveeta so if that happens, just warm it at room temperature until ready to use.]
7. Serve over well-toasted, thick-sliced bread. 

This is one of those spreads that's better off without any alterations.

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WALNUT SPREAD

12 ounces cream cheese, softened (may use lower fat)

• 1/2 cup finely chopped walnuts, toasted
• 2 tablespoons minced fresh parsley
• 1 tablespoon finely chopped green pepper
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1/4 teaspoon ground nutmeg
• Dash salt and pepper

In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt, and pepper until blended. 

This is great on  Pumpernickel bread or spread on apple slices (circular slices).