Have you ever thought about making a 19th century sandwich recipe that you can bring at work for lunch?
These classic sandwich fillings are one of the must-try things that you need to explore especially if you want to get a bite of early sandwiches.
Here are some of classic sandwich fillings based from a Massachusetts cookbook from the year 1900 (115 years ago).
- Vegetable: 1 ounce mayonnaise or sour cream, 1 ounce crushed peanuts, 1 ounce shredded carrots and 1 ounce minced celery; salt and pepper to taste.
- Cottage cheese, chopped dates and a pinch of brown sugar or molasses.
- Grated cheese, minced onion and green onion.
- 1 1/2 cup chopped raisins, 3/4 c. chopped nuts, 3/4 c. chopped ham mixed with ½ cup sour cream or mayonnaise.
- Lettuce, green onions, chopped black and green olives and cream cheese.
- Equal parts dates, peanut butter and cream cheese.
- Cottage cheese, dried cranberries and chopped nuts.
- Peel and grate 1 large apple, mix ½ cup cream cheese, 1 or 2 diced green onions and 1 tbsp. cream.
- Chopped peanuts and walnuts moistened with just enough lemon juice and honey to hold them together.
- Equal parts macerated dates; soft cheese, chopped macerated figs, and chopped pecans.
Note: All of the above should be spread thinly on thinly sliced but thoroughly buttered bread. For variations try laying thin slice of good organic ham or meat, or thin slices of tomato or lettuce, or long, thin slices of cucumber.
These are very old English Victorian sandwiches.
Just a note, the BLT sandwich actually originated in the US and not in Canada (although I’d love to claim it as one of Canada’s creations.
The American socialite Wallis Simpson, who, as you know, caused King Edward of England to abdicate, introduced BLT Club sandwiches to the English court, where through Wallis Simpson’s profound (and inexplicable) influence, the BLT Club caught on like wildfire.
I, for one, never understood Wallis Simpsons’ influence upon the King. The only good thing that she did, as far as I am concerned, was to bring the BLT Club sandwich to the British Commonwealth.
I actually do love a good BLT Club.
Anyway, back to the point – I hope that you might like a few of these sandwich recipes.
They are for tea sandwiches, though, so not very substantial. They are just meant to ward off hunger between lunch and a late supper.
TIPS: Match the Bread to the Filling
There are some bread just works better with particular fillings. Here’s a guide that I hope might help.
- Rye bread partners well with heavier meats like beef with horseradish spread or smoked ham with mustard
- Flavorful, hearty-texture sourdough, ciabatta, focaccia and multigrain breads do really compliment to milder fillings like chicken and turkey
- Use wraps, French bread and pita bread for sandwiches with salad-type dressings since these breads will contain the spread better than the sliced bread.
How to Make Sandwich Spread
Since you have an idea making classic sandwich recipe, allow me to share with you this modern technique I’ve learned.
We know that sandwich spreads add a punch of flavor to any sandwich. If you want to quickly turn your low fat or even light mayonnaise into a gourmet spread; stir it something with herbs, citrus juices, and freshly ground pepper.
Just adjust the herbs according to your taste.
Fresh chives and lemon add flavor to any recipe you want to make. Fresh tarragon and rosemary will perfectly compliment to a chicken sandwich.
On the other hand, fresh dill will work nicely with the fish.
How about you? Have you tried something unique with your sandwich? We’re excited to read a recipe comment from you.