SouthernUtahFoodStorage

(I found this interesting information in my homemaking class in high school, back in the 50′s, and have never forgotten it. I hope you enjoy it as much as I do.)

Sandwiches
Take women’s funny shoes and fussy party sandwiches out of this world, and what would men have to laugh about? But they have a secret admiration for that giddy hat after all; and there’s nothing secret about the gusto with which they go for sandwiches, even the fancy ones. Men, children, and women too will find sandwiches they especially like in this varied collection of sandwich recipes for every occasion. There was a time in our history when not a person in America did not know the story of how the Earl of Sandwich, nearly two hundred years ago, called for a piece of meat between two slices of bread so he could eat without leaving the gaming table. Pleased by his invention, he called it a “sandwich.”

1. “Lunch box” sandwich: 2 slices of any desired bread spread with butter and laid together with a filling; usually cut in half for convenience in eating from the hand.
2. Hot sandwich: slices of bread or toast placed on a plate, covered with hot sliced meat (sometimes fish), and then gravy or sauce poured over it. Eaten with fork and served for main dish.
3. Grilled or toasted sandwich: 2 of bread or toast placed on a plate, with any desired filling (cheese is often used); the whole sandwich toasted under the broiler, in a buttered skillet, or sandwich grill; served hot.
4. Open-faced sandwich: slices of bread spread with butter or other desired spread then topped with any desired sandwich spread, or covered with sliced meat, cheese, tomatoes, etc. Sometimes broiled or toasted, especially when cheese is used.
5. Club sandwich: 3 or more slices of bread or toast spread with butter and put together with a different filling in each layer, crusts usually trimmed off and sandwich cut in triangles.
6. Canapés; small open-faced sandwiches made of bread cut into fancy shapes, spread with butter and filling and garnished attractively; usually served as appetizers.
7. Fancy sandwiches: rolled, ribbon, checker board, mosaic.
8. Sandwich loaf: slices of bread, cut either crosswise or lengthwise of a sandwich loaf of bread, spread with butter then laid together with a different filling in each layer; crusts are trimmed off and whole loaf; lengthwise slices of an entire loaf make sandwich which is sliced lie cake for individual servings.

Sandwich Fillings

1. “Main dish” fillings: include sliced meat and cheese, potted meat, fish, chopped meat, hard cooked, scrambled and fried eggs, peanut butter and any predominately protein food mixture. May be combined with lettuce, sliced tomatoes, chopped pickles, and chopped vegetables of various kinds.
2. Sweet fillings: include jams, jellies, preserves, honey, and spreads made by combing creamed butter or cream cheese with any of these ingredients, or with fruits, such as date paste, grated orange rind, or lemon juice.
3. Relish fillings: include chopped vegetables mixed with mayonnaise dressing.

Most of these fillings can be used in most types of sandwiches, and a good deal of overlapping is likely to occur. There is plenty of room for originality.

MAKING OF SANDWICHES
The best bread for sandwiches must be fresh enough to be palatable but not so fresh that it tears when spread (except for rolled sandwiches, which require very fresh bread). For thin, dainty sandwiches, buy bread unsliced and cut it just before making the sandwiches with a razor-sharp knife. The knife will need frequent sharpening if you have many sandwiches to make many sandwiches . Sliced bread is usually at least ½-inch thick, sometimes a little more and a sandwich of these proportions is quite a mouthful, good for lunch boxes but not for teas.
The uncut loaf may be sliced either crosswise for regular sandwiches, or lengthwise for rolled sandwiches or a sandwich loaf, but in either case it is important to slice evenly. The crust can be cut from the loaf before slicing the bread if preferred, but though it means a little more work and also a little more waste, it is generally more satisfactory to trim the crusts off after the sandwich is made. It is easier to spread the bread before trimming, and the sandwich will look neater with filling that goes right to the edge of the bread, if trimming is done after applying the filling, the crusts will have a little butter and filling on them, but these make tasty after-school snacks for youngsters.
In making the sandwiches, be sure to spread the bread well with a uniform thin layer of softened butter (from 1 ½ to 2 teaspoons of creamed butter per slice) or mayonnaise, whichever you are using. This is especially important with a moist or soft filling, such as preserves, for it prevents excessive soaking of the bread. Of course each slice of bread must be buttered on the side next to the filling.
Apply the filling generously, especially if it is mild-flavored. The thickness should vary according to the thickness of the bread; slices 5/8 inch thick will require more filling to be tasty when sliced thick.
If sandwich kept a while or carried in a lunch boxes they should be wrapped should separately in waxed paper as soon as they are made. If different fillings are used, each sandwich should be wrapped separately to prevent an interchange of flavors. Ribbon and checkerboard sandwiches, and others which need to be chilled or even frozen for a time, should always be snugly wrapped in waxed paper before storing in the refrigerator. It not only preserves the flavor but prevents drying out.
Party sandwiches – finger, ribbon, rolled, checkerboard, mosaic – lend themselves to arrangement. Flat trays, platter and large chop plates are ideal. Sandwiches of the same kind should be grouped together. Several kinds may be put on the same plate, but may be separated by sprigs of parsley, olives, or small pickles, which make an edible garnish. Such a tray of carefully made sandwiches is appealing to the eye as well as to the palate, and most women enjoy the little stir of admiration which they are bound to create.