Yooper Food

Sandwiches

I'm going to skip the obvious ones here, since it seems rather pointless for me to tell you how to make a peanut butter, a bologna, or a bacon, lettuce and tomato sandwich. Instead, I'll be including some of the older recipes that I've found, as well the more curious or interesting ones.

Bacon & Cabbage Sandwich

• 16 slices bacon, slivered
• 4 cups cabbage, finely shredded
• 6 tbsp. mayonnaise
• 1 tsp. prepared mustard
• ¼ tsp. Tabasco sauce
• ½ tsp. salt
• 8 hamburger buns

Sauté the bacon until it is crisp, then drain. Combine with cabbage in a mixing bowl, and sprinkle with salt. Mix together the mayonnaise, mustard, and Tabasco sauce. Blend into the cabbage/bacon mixture. Fill the buns. Makes eight sandwiches.

Bacon & Spinach Sandwich

• 8 slices crisp bacon
• ¼ lb. fresh spinach
• 3 tbsp. mayonnaise
• 3 tbsp. soft butter
• 8 slices sandwich bread

Fry the bacon until it is crisp, and drain. Wash the spinach, and dry well. Spread four slices of bread with mayonnaise. Top each with spinach leaves, then 2 slices of bacon. Spread the remaining bread with butter, and close the sandwiches. Makes four sandwiches.

Baked Bean Sandwich

Mash cold baked beans into a paste, season with onion juice, a little mustard, some finely chopped celery and parsley, and spread between buttered bread, either brown or white. --1899

Cheese & Celery Sandwich

Whip a gill of thick sweet cream, add grated cheese to make a thick paste. Spread it on buttered bread and cover it thickly with finely chopped celery. --1899

Cheese & Walnut Sandwich

Take a half a pound of cheese, a quarter pound of English walnuts, and a saltspoon (¼ tsp.) of salt, and mix it with mayonnaise dressing until the mixture is soft enough to spread between two slices of buttered bread. --1899

Chicken Finger Sandwich

Mince cold cooked chicken very fine, and moisten with enough boiled salad dressing to roll in the size of a finger. Season with minced celery and onion. Cover with thin baking powder biscuit crust, and pinch the ends together. Brush with a beaten egg, and bake in the oven. --1915

Note: Mayonnaise or Miracle Whip can serve as the boiled salad dressing, and the biscuit recipe is 1 cup flour, ½ cup butter, 1 tsp. baking powder, and ½ cup milk, rolled out very thin.

Corned Beef & Cabbage Sandwich

• 10 oz. corned beef, thinly sliced
• 6 oz. swiss cheese, thinly sliced
• 12 large slices rye bread
• 1½ cups cabbage, finely shredded
• 3 tbsp. mayonnaise
• 1 tbsp. horseradish
• 6 tbsp. soft butter
• 3 tbsp. yellow or Dijon mustard
• ½ tsp. caraway seeds

Blanch the cabbage in lightly salted boiling water for one or two minutes, or until it is barely limp. Immediately rinse the cabbage in cold water and drain it very well. Mix the cabbage with the mayonnaise, horseradish, and caraway seeds. Blend together the butter and mustard, and spread it on one side of the bread slices. Divide the corned beef among six of the slices. Add the cabbage mixture and cheese slices. Top with the remaining bread. May also be grilled. Makes six sandwiches.

Cottage Cheese Sandwich

• 1 cup cottage cheese
• ½ cup cucumber, chopped
• 1 tbsp. onion, chopped
• 1 tbsp. parsley, chopped
• ½ cup pickle, chopped
• 1 tsp. salt
• ¼ tsp. celery salt
• ¼ tsp. paprika
• 3 tbsp. Quaker salad dressing

The cottage cheese should be drained first. Mix the ingredients together to form a soft paste, and spread on graham bread. -- 1923

Note: I'm not sure what Quaker salad dressing was, but I think you can use mayonnaise or Miracle Whip.

Cucumber Cheese Spread Sandwich

• 8 oz. cream cheese
• ¾ cup cucumber, peeled and grated
• 1 tbsp. chives, minced
• 1 pinch onion
• 1 pinch salt
• 1 pinch pepper

Combine well, and spread over buttered bread.

French Sandwich

Remove the skin from sardines and pick them up fine. Add to them some finely chopped ham and some chopped pickle. Mix all with mayonnaise dressing and spread between thin slices of bread and butter. --1890

Ginger Sandwich

Thin slices of nut bread, buttered. Filling made of fig paste, finely chopped Canton ginger and whipped cream. --1909

Mackinac Island Sub Sandwich

• 6 oz. salami or ham, thinly sliced
• 8 oz. mozzarella or jack cheese
• 1 loaf French bread (10 oz.)
• 2 tomatoes, thinly sliced
• 1 green pepper, cut in thin strips
• 2 medium onions, thinly sliced
• 1½ tbsp. olive oil
• 3 tbsp. white vinegar
• soft butter
• salt and freshly ground pepper, to taste

In a medium skillet, sauté green pepper and onions in oil for 2-3 minutes, or until soft. Add vinegar, then salt and pepper, to taste. Set aside. Split the bread lengthwise, and generously butter both halves. On the bottom half, layer meat and cheese, then green pepper/onion mixture. Add tomatoes, then sprinkle with more salt and pepper, if you'd like. Top with the other bread half. Cut into serving portions, or eat the whole thing, if you'd like.

Olive Sandwich

Cut Spanish olives into thin slices, dip them in vinegar and sprinkle with salt and pepper. Lay these upon a thin slice of bread and butter. Pour over it a little tomato catsup and cover with another slice of bread and butter. --1899

Sloppy Joes

• 1 lb. lean ground beef
• 4-6 hamburger buns
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, grated
• 1 cup tomato sauce
• 2 tbsp. ketchup
• 2 tbsp. vinegar
• 1 tbsp. mollasses
• 1 tsp. Worcestershire sauce
• 1 tsp. paprika
• 1 tsp. chili powder
• salt and freshly ground pepper, to taste

In a large, heavy skillet, sauté the onion, garlic, and carrots in oil until soft. Add the ground beef, and cook just until the meat is no longer pink. Stir in the remaining ingredients (except for the buns, of course). Cover and let simmer for fifteen minutes. Toast the buns in a broiler, and serve over the buns.

Sorbonne Sandwich

• ¾ lb. ground round steak
• 2 egg yolks, beaten
• 1 small onion, chopped fine
• 1 medium boiled potato, chopped fine
• 3 pickled beets, chopped coarse
• 10 capers, chopped fine
• 6-8 slices bread
• 8 tbsp. butter
• ½ tsp. salt

Mix the meat, egg yolks, onion, potato, pickled beets, capers, and salt thoroughly. Set aside for 20 minutes to let flavors blend. Butter 6-8 slices of bread, depending on desired thickness of meat spread. Heat some of the butter in a skillet, and fry one side of the bread until golden brown. Spread the unbrowned side with the meat mixture and fry until brown. Serve hot.

Sweet Chocolate Sandwich

• 2 squares chocolate
• 2 tsp. butter
• 1 cup powdered sugar
• 3 tsp. cream
• ¼ cup finely chopped nuts
• white bread
• butter

Melt the chocolate over gentle heat. Add 2 tsp. butter, the sugar, and the cream, then cook for five minutes over hot water. Add nuts and mix. Cool slightly before spreading between the slices of buttered bread. --1921

Toasted Mushroom Sandwich

Skin 1 lb. mushrooms. Chop and cook for three minutes in 3 tbsp. butter. Add ½ cup of flour, stir, and add ¾ cup of thin cream. Bring to a boil. Season with salt and pepper. Cool and spread between thin slices of bread cut in rounds. Toast until a delicate brown. Serve hot. --1935

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