Recipe Collections · The Vintage Kitchen

Sunday Sandwiches

Twenties recipes are known for their common, everyday ingredients. Most cooks created meals by the season. Unless it was canned from the home garden or available on a grocer’s shelf, all foods appeared within their season of freshness. You would not see asparagus, for instance, outside of spring meals. Even given all that, these Sunday sandwiches appeared a bit odd.

I found them within the pages of The American Needlewoman, an inexpensive magazine (some reports say subscriptions were 25ยข per year). These sandwiches are touted for Sunday evenings, after-theatre snacks, and hurried lunches. I’ll leave you to decide.

These recipes aren’t long enough to warrant their own recipe cards. They are ingredients assembled from the refrigerator and leftovers, placed on bread to form sandwiches.

An odd note

One strange thing about these sandwiches is that they seemed to be topped with a layer of mayonnaise or a slice of cheese. Normally we would put those things inside the sandwich itself. No notes describe whether these were supposed to be eaten by hand, or with utensils.

Creamed Egg Sandwich

You will need:

  • large baking powder biscuits, one per serving
  • butter
  • hard boiled eggs, one per serving, made earlier and chilled
  • white sauce (2 Tb butter, 2 Tb flour combined with 1 cup milk and 1/4 tsp salt to make a sauce)
  • bacon, cooked, probably in 1/2 or 1/3 slices

Split large baking powder biscuits. Brown the cut sides in butter. Spread one side with fresh butter.

Make your white sauce, “well seasoned.” In addition to the 1/4 tsp salt you might add the same amount of pepper. Slice the hard boiled eggs into the white sauce and warm them in the sauce. (If they are cold they will retain their shape better than if freshly boiled.)

Cover the bottom biscuit half with the warm creamed eggs. Set the top on, and cover generously with more of the sauce. Place two thin slices of bacon on top for added flavor.

Rye Sandwich

You will need:

  • rye bread, sliced thin
  • butter
  • cooked ham
  • onion slices
  • cooked bacon slices, 2-3 per sandwich
  • firm ripe tomato
  • mayonnaise
  • whole small dill pickle

Each sandwich requires 3 slices of thin rye. Spread all three sliced with butter.

Mince the ham and onion together. Spread that on the first slice.

Place enough slices of cooked bacon to cover the bread on the second slice. Two to three half slices should do it. Top the bacon with two slices of tomato, and spread mayonnaise over the tomato.

Top with the third slice of bread, butter side down. Slice almost all the way through the small dill, and lay it on top the sandwich as garnish, with the slices fanning out across the top of the bread.

Club Extraordinary

You will need:

  • three slices of toast per sandwich
  • sliced chicken
  • cooked bacon slices
  • sliced tomato
  • melted cheese, cheddar, American, or colby
  • canned lobster, 1 small can
  • mayonnaise

Spread a slice of toast with melted cheese.

Lay one slice of chicken, 2 slices bacon, and a tomato slice or two on the first slice. Cover with mayonnaise and another piece of toast.

On this second toast, spread with melted cheese again, and top with chopped canned lobster. Spread with a layer of mayonnaise, and top with the remaining slice of toast.

Combination Sandwich

You will need:

  • rye, wheat, and white bread slices, one of each per sandwich
  • chopped pickle, dill
  • cold sliced pork
  • minced ham
  • cheese slices, either cheddar, colby or American
  • butter

Take one slice of each kind of bread. Butter one side of all.

Spread one slice with chopped pickle, one with sliced pork, and one with minced ham. Put them together (presumably with the pickle and one of the meats facing. Or not.)

Top the sandwich with a slice of cheese.

Olive Sandwich

You will need:

  • two slices bread per sandwich
  • cold lamb
  • cold pork
  • olives
  • mayonnaise
  • butter

Make a filling by chopping together the lamb, pork, and olives. You might use 1 cup lamb, 1 cup pork, 1/2 cup olives, or a similar combination. Blend the chopped ingredients with mayonnaise until it holds together.

Spread the white bread with butter on one side. Top the bottom piece generally with the mixture.

Set the top slice on the sandwich, butter side down. Spread a layer of mayonnaise on top of the bread.

Final notes

See? These Sunday sandwiches are… unusual. They would be great for an off-beat picnic luncheon, with sandwiches safely packed in a cooler. These contain a lot of eggs and mayo. If you have the ingredients on hand, or can easily get ahold of them, they also might make an interesting after-holiday supper. After the turkey or ham is devoured and we’re all a wee bit hungry, bring out these sandwiches for a complete change of pace. Who knows? One of them might become a family favorite.

If you’re looking for something a bit more standard, but still unusual, this Tea Sandwiches article might be the thing.