When Lunches Were Lunches, Part V

Vintage Thermos jug photo from Country Living magazine.

Hot sandwich recipes from Mrs. Berolzheimer.

"The hot sandwich is now frequently used as a supper or luncheon dish with a salad.  It is sometimes served as a breakfast dish, and even a dessert may now be served in sandwich form, as, for instance, slices of ice-cream between slices of sponge cake.

There are several types of hot sandwiches.  Some are made from plain bread and served with hot sauce; in others the framework of the sandwich is toast, sauteed slices of bread, French-fried toast or fresh sliced of bred baked with the sandwich-filling; and in still others hot baking-powder biscuit or crisp toasted crackers are used.

Then besides the regulation kind of sandwich -- a filling between two slices of breadstuff -- there is the open-faced kind, in which the top slice is left off and a garnish of cut parsley, pickle, olive or grated cheese is used instead of the covering slice.

And, lastly, there is a third and novel type of sandwich in which the outer structure is of meat.  This is cut in thin slices, slipped in fritter batter and fried in fat, and a filling of vegetables is placed between the slices.

Suggestions for Hot Sandwiches.  

Hot sandwiches should be substantial and filling without losing the chief characteristic of all sandwiches -- ease in handling.  For this reason rolls and buns are often more satisfactory than sliced bread or toast. 

Broiled Hamburger steaks on round rolls are always popular.  The meat mixture may be varied by rolling a stuffed olive in each; by adding strips of bacon crosswise after the first turning, or by a slice of Bermuda onion on both sides.  Chopped pickles, carrots, celery or radishes may be added to the meat before broiling.

1.  Broiled pineapple with sliced hot chicken, hot turkey or hot duck, on whole wheat bread.

2. Broiled ham with a slice of pineapple, either fresh or canned, served on white toast.

3.  Sliced roast lamb with grilled fresh pineapple* on toasted English muffins.

4. Sliced hard-cooked egg with hot anchovy sauce on Boston brown bread.  

5.  Hot roast veal with anchovy sauce and grilled tomato on rye roll.

6.  Grilled tomato with Cheddar cheese on rye toast.

7.  Hot smoked tongue with fried apples on toasted English muffins.

8.  Hot corned beef with grilled sweet-potato and endive on finger rolls.

*An enterprising graduate student might someday explore the connection between American cookery writers' love of pineapple and the overthrow of the Hawaiian monarchy by Sanford Dole in 1893.