This week I am making sandwiches!
This is Savory Sandwich!
AuthorRetroRuth
From 88 Mealtime Surprised Made With Bond Bread, 1931
Tested Recipe!
[cooked-sharing]
Put equal parts of dried beef and American cheese through a food chopper, and use enough tomato soup to moisten. Use butter bread. This filling may be kept in a jar in the refrigerator to use as needed.
Ingredients
Directions
Put equal parts of dried beef and American cheese through a food chopper, and use enough tomato soup to moisten. Use butter bread. This filling may be kept in a jar in the refrigerator to use as needed.
Notes
This recipe is from 88 Mealtime Surprises Made With Bond Bread from 1931. Unsurprisingly, most of the recipes in this book are sandwiches or creamed things to serve on toast. Which isn’t a bad thing. I love sandwiches, especially weird ones.
Well, maybe not this weird. I was a little hesitant about the tomato soup aspect of all this.
Beef! From a jar!
Tom! Chowing down!
“How is it?”
“Why does this taste like pizza?”
The Verdict: Unexplained Pizza
From The Tasting Notes –
This was not great, and not just because Tom hates American cheese. It was salty and it had a strange aftertaste of metal mixed with pizza. But it wasn’t horrible, and I bet it would taste way better toasted and melty. Or you could go all the way pizza, and use mozzarella, pizza sauce and pepperoni. Now that would be a savory sandwich.
The concept is good, but I think you’re right, it’s an ingredients problem. My family has a minced sandwich filling that my grandmother always just called “chopped meat.” Usually ham, you grind it through an old steel turn-of-the-century meat grinder (I have hers, with two different grades of grinding teeth) and then mix it with mayo and usually diced onion and diced celery. AKA “ham salad,” it’s actually very good, and is a great way to use up those Easter ham leftovers and scrap pieces.
hmmm…i always have a problem with “dried beef” when it comes in a jar. there is no comparison to the air dried beef of the pennsylvania dutch area. i wonder if that would be better…still be really salty though.
I would try this warm on toast. But first I’d have to get over dried beef in a jar.
For anyone wanting to try this recipe, I would suggest using Buddig Sliced Beef (it’s less salty), or use the Armour but soak it for a while before use. I’ve always thought the Armour was very salty and usually soak it before any use. A pizza sandwich doesn’t sound half bad, though.
I think the recipe assumes that the beef will be soaked in water first to soften it and remove salt, yes. I’ve seen videos of people trying that dried beef and complaining about the salt and apparently never thinking to soak it (I’ve never tried the stuff and wouldn’t have thought to soak it either if I hadn’t been warned).
Hi Mark! It actually said on the Armour jar to give it a short soak in warm water and then rinse it off before using it in recipes. Even after that, when mixed with the American cheese, it was still pretty salty! 🙂
I have to admit, ham salad is one of my favorite things!
Buddig sliced beef is a good suggestion!!
The Armour jar said to give it a “short” soak, but I think next time I am going to let it soak for longer.
That pizza sandwich idea totally deserves a shot! 🙂
my grandma and family used to make “mock” ham salad my grandma got from a ww2 rationing book
its eggs mayo/salad dressing pickle relish and shredded spam……..now since spam actually had a shortage near the end of the war it was switched to “chunk bologna” (its bologna that’s pretty much packaged and spreadable like liverwurst )and we shred it just like hash browns
you can use regular package bologna for small batches just make sure its pork or beef based ……
I love about anything through a grinder. any kind of meat, mixed with mayo for a sandwich. chunkier, mixed with diced potato and onion for hash.
My mom used to make a bologna spread similar to that, many years ago. She would buy an unsliced chunk of bologna and grind it up with her old metal grinder that fastened to the cutting board. Along with it she would grind pickles, onions and I think, hard boiled eggs, then add mayo and mustard. It actually tasted pretty good, but unfortunately looked like cat food.
Does that jar of beef seriously say soak first?
We always had it at the house growing up… It was just eaten out of the jar. Or made into cream gravy. Sooo salty
My grandmother made this! Hers was slightly carried. She used sharp cheddar , an agg, and a chunk of butter and it was cooked in a double boiler. It was best on toast or crackers.