Winning Sandwiches

RECIPE FORUM Recipe Exchange
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The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.

[i]The Reuben Sandwich was the number #1 recipe chosen in 1956.

The Reuben sandwich dates to the late 1920s, but no one can solve its hotly-contested origin.

In 1956, Fern Snider, a cook at the Blackstone, entered the Reuben recipe in the first National Sandwich Idea Contest sponsored by the Wheat Flour Institute.

The Reuben Sandwich consists of corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on Russian rye bread.[/i]

Reuben Sandwich - 1956 #1 winner

18 slices Russian rye bread
1 1/4 cups Thousand Island Dressing
12 slices Swiss cheese (about 12 oz)
1/2 cup sauerkraut
24 slices corned beef (about 12 oz)
Butter or margarine

Spread 12 slices of bread with dressing.
On each of 12 bread slices, arrange 1 cheese slice,
2 teaspoons sauerkraut, and 2 slices corned beef.
Double-stack these bread slices to make six sandwiches.
Cover with remaining 6 bread slices. Secure with toothpicks.

Spread outside surfaces with butter or margarine
and grill until cheese is melted and sandwich is
heated through. Cut diagonally into three pieces.

Makes 6 sandwiches.

Serve with French fries as a garnish.

Source: Pittsburgh Press newspaper, May 7, 1957

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[i]The Schroeder Sandwich was the number #1 recipe chosen in 1957.

Rolf Smerling named the sandwich after the Milwaukee hotel where he was employed.

The Schroeder Sandwich consists of beef tenderloin tips cooked in wine, placed on rye toast, topped with a sprinkle of blue cheese and placed
under the broiler before it is served.[/i]

Schroeder Sandwich - 1957 #1 winner

4 slices rye bread, whole wheat bread or pumpernickel, toasted
Butter or margarine
1/4 cup butter
1 clove garlic, minced
4 beef tenderloin tips, 1-inch thick (4 oz each)
Salt and pepper
1/2 cup sweet red wine
3 oz blue cheese, crumbled

Spread toast with butter or margarine. Melt 1/4 cup butter
in large, heavy skillet. Add garlic. Cut horizontally almost
through tenderloins and then open them, butterfly fashion.
Flatten tenderloins and put into skillet. Season with salt
and pepper. Cook until browned on both sides. Add wine and
allow to simmer about one minute. Place each tenderloin on
buttered toast and pour juice over meat. Sprinkle about
1 1/2 tablespoons blue cheese over each tenderloin.
Place sandwiches under broiler until cheese is melted.
Serve hot, open face, with French fries, cole slaw and
dill pickles.

Makes 4 sandwiches.

Source: Miami News newspaper, Aug 5, 1957

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[i]The Pan Fried Filet Of Beef Sandwich was the number #1 meat category winner chosen in 1958.

It was created by Mr. Lloyd W. Rock, who managed an employee
dining room for the General Electric Company in Louisville, KY.

The Pan Fried Filet Of Beef Sandwich contains beef tenderloin on toasted bread covered with a sherry, mushroom, garlic sauce.[/i]

Pan Fried Filet Of Beef Sandwich - 1958 #1 winner

8 slices enriched sandwich bread, toasted
Butter or margarine
1/4 cup butter or margarine
1 clove garlic minced
Four 4 oz servings beef tenderloin
Salt
Pepper
3/4 cup sherry
1/2 cup butter or margarine
1/2 pound fresh mushrooms, sliced
1/3 cup sherry
3/4 cup water

Spread toast with butter or margarine. For each sandwich, cut 2 pieces of
toast into diagonal strips and place on platter. Melt the 1/4 cup butter
or margarine in skillet. Add garlic and cook for 2 or 3 minutes. Add
tenderloin, season with salt and pepper, and brown well on both sides,
(about 10 minutes). Reduce heat and add 3/4 cup sherry. Cover and cook
about 10 minutes, basting occasionally. Remove tenderloin and reserve
pan drippings. In saucepan, melt 1/2 cup butter or margarine. Add
mushrooms and cook until lightly browned. Then add the mushrooms, sherry
and water to drippings in skillet. Cook about 5 minutes to allow flavors
to blend. Arrange tenderloin on toast and spoon hot sauce over sandwich.

Makes 4 sandwiches.

Source: Billings County Pioneer newspaper, Aug 28, 1958

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[i]The All-American Sandwich was the number #1 recipe chosen in 1959.

It was created by Laure B. Hale of Tulsa, OK. She was a cashier-checker
at the Tulsa YWCA.

The All-American Sandwich is a triple-decker with egg spread, ham, cream
cheese spread and avocado spread between four slices of bread.[/i]

All-American Sandwich - 1959 #1 winner

6 hard cooked egg yolks
1 tbsp prepared yellow mustard
2 tsp dairy sour cream
16 slices enriched sandwich bread, crusts removed
8 slices baked or boiled ham
3/4 cup mashed avocado (1 medium avocado)
1 tsp French dressing
1/4 tsp salt
6 oz cream cheese, softened
4 tsp dairy sour cream
1/4 cup finely chopped chives

-Put egg yolks through a sieve. stir in mustard and sour cream.

-Spread 8 bread slices with egg spread.

-Place a slice of ham over egg spread on each of the 8 slices.

-Assemble the 8 slices into 4 sandwiches with egg spread and ham inside.
Set aside until needed.

-Mix mashed avocado, French dressing and salt.

-Spread avocado mixture on the remaining 8 slices of bread, assemble
with avocado mixture in the middle, forming 4 more sandwiches.
Set aside until needed.

-Blend cream cheese and sour cream. Stir in chives.

-Spread cheese mixture on top each of the 4 ham and egg sandwiches.

-Place an avocado sandwich on top of each of the ham and egg sandwiches
allowing the cream cheese mixture to bind them together.

-You should have 4 sandwiches with 4 slices of bread each. The
sandwich layers should look like this diagram:

BREAD
avocado mixture
BREAD
cream cheese mixture
BREAD
egg mixture
ham
ham
egg mixture
BREAD

-Cut each of the multi-layer sandwiches diagonally into halves.

-Garnish with ripe olives and sprigs of watercress.

Makes 4 three-decker sandwiches.

Source: The Day newspaper, Aug 20, 1959

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[i]The Hamdinger Sandwich was the number #1 recipe chosen in 1960.

It was created by Mr. and Mrs. F. Kenerson Johnson of College Park, MD. The Johnsons were owners of The Mobile Kitchens of College Park, an industrial catering service. The Hamdinger Sandwich weighs almost half a pound.[/i]

Hamdinger Sandwich - 1960 #1 winner

4 enriched hard rolls (Dreyfus buns)
Butter or margarine
Mayonnaise, optional
4 slices American cheese (4 oz)
1 cup Pepper Hash* or cole slaw
4 slices boiled or baked ham (4 oz)
4 slices tomato (1 tomato)
4 lettuce leaves
4 sweet pickle tips

Cut rolls into halves horizontally. Spread with butter
or margarine and mayonnaise, if desired.
On each bottom half, lay a slice of American cheese.
Cover with 1/4 cup Pepper Hash, then a slice of ham,
tomato and lettuce.
Cover with top of roll and secure the sweet pickle
chip on top with a pick.

*Pepper Hash
1 cup shredded cabbage
2 tbsp chopped green (bell) pepper
2 tbsp grated carrot
1/4 cup vinegar
1/2 tsp salt

Combine ingredients and mix well. Makes 1 cup.
Plain coleslaw may be used instead of Pepper Hash.

Makes 4 sandwiches.

Source: Lakeland Ledger newspaper, Jul 21, 1960

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[i]The Beef Dauvergne Sandwich was the number #1 recipe chosen in 1961.

It was created by Miss Winifred M. Ayers of Chicago, IL. She was a graduate dietitian and assistant director of food service for Chicago’s Presbyterian - St. Lukes Hospital.[/i]

Beef Dauvergne Sandwich - 1961 #1 winner

12 slices enriched round, hearth-baked white Italian bread, 1/2 inch thick
Butter or margarine, softened
1/2 cup blue cheese spread
3/4 pound thinly sliced rare roast top sirloin of beef
Freshly ground black pepper
9 to 12 thin slices mild Bermuda onion

Spread bread with butter or margarine.
Spread 6 slices with blue cheese spread.
Cover remaining bread with roast beef.
Dust beef well with freshly ground pepper.
Cover beef with onion slices.
Close sandwich with cheese-spread slices.
Cut each sandwich into four pieces, fastening with
toothpicks, if necessary.

Makes 6 sandwiches.

Source: Miami News newspaper, July 30, 1961

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[i]The McIntosh Sandwich was the number #1 recipe chosen in 1962.

It was created by Charles Frowenfelt of New York. He worked for the Brass Rail restaurants in New York.[/i]

McIntosh Sandwich - 1962 #1 winner

12 slices enriched white sandwich bread
Mayonnaise or salad dressing
Mustard
12 (1-oz) slices of baked ham
36 to 48 thinly sliced rings McIntosh apples, unpeeled (6 small apples)
24 (1-oz) slices process American cheese

Spread bread lightly with mayonnaise or salad dressing, then with mustard.
Cover each bread slice with 1 slice of ham, 4 rings of apple and 2 slices of cheese.
Arrange open face sandwiches on baking sheet.
Broil, open face, until cheese melts and is slightly brown.
Serve hot, open face, 2 sandwich slices per serving.

Makes 6 servings.

Source: Portsmouth Times newspaper, Sep 5, 1962

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[i]The Omelette A La Swiss Sandwich was the number #1 recipe chosen in 1963.

It was created by Roger Rieger of Mojave, CA. The sandwich combines sour dough bread with Swiss cheese and an omelet filled with mushrooms, sausage, green onions and parsley.[/i]

Omelette A La Swiss Sandwich - 1963 #1 winner

6 eggs, beaten
6 cooked link sausages, thinly sliced
6 tbsp sliced, cooked, fresh or canned mushrooms
2 tbsp chopped green onions
1 tbsp chopped fresh parsley
1/4 tsp salt
Dash of ground black pepper
12 (1-inch thick) slices white sour dough or Vienna bread (1 pound loaf)
Butter or margarine, softened
6 slices Swiss cheese
French fried potatoes for garnish
6 lettuce cups for garnish
6 wedges tomato (1 large tomato) for garnish
12 pimiento-stuffed green olives for garnish
Parsley for garnish

Combine eggs, sausage, mushrooms, onions, parsley, salt and black pepper.
Pour about 1/3 cup egg mixture into lighly greased hot small omelet pan or six-inch skillet.
Cook, stirring gently, until top is set but still moist and bottom is lightly browned.
Remove omelet from heat and fold in half. Keep warm while preparing five remaining omelets.
Toast bread and spread with butter or margarine.
Place omelets on half of toast slices. Fold cheese slices to cover remaining toast slices.
Place cheese and omelet topped slices, open faced, under broiler or in oven until cheese melts.
Serve one cheese-topped and one omelet-topped slice per sandwich.
Garnish each with French fried potatoes and lettuce cup filled with tomato wedge, two olives
and parsley sprig on the side. Serve open faced.

Makes 6 sandwiches.

Source: St. Petersburg Times newspaper, Aug 1, 1963

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[i]The Guacamole Open Club Sandwich was the number #1 recipe chosen in 1964.
It was created by Viola English of Dayton, OH.

The Guacamole Open Club Sandwich is a delicious concoction in which the avocado mixture (Guacamole) is served over the bacon and lettuce sandwich, open face, on Russian rye bread.[/i]

Guacamole Open Club Sandwich - 1964 #1 winner

6 slices Russian rye bread
Softened butter
3 cups finely shredded lettuce
3 tomatoes, thinly sliced
*Sandwich Mix
1 cup creamy, thick Blue cheese salad dressing
12 slices crisply cooked bacon
12 pitted ripe olives
Water cress sprigs, if desired

Spread butter on bread and place on serving plates.
Cover each bread slice with 1/2 cup shredded lettuce.
Place 3 or 4 tomato slices on lettuce.
Cover each sandwich with 1/3 cup Sandwich Mix, spreading lightly.
Pour dressing diagonally across sandwich in both directions.
Place 2 olives in center of each sandwich.
Place 2 bacon strips diagonally alongside olives, one on either side.
Serve, open face, with watercress sprigs, if desired.

*Sandwich Mix
2 cups (2 medium) finely diced ripe avocado
1/4 cup finely chopped green onion with tops
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic salt

Mix together, avocados, green onions, lemon juice, salt, pepper and garlic salt. Let stand at room temperature for 15-minutes.
Makes about 2 cups. Makes 6 open face sandwiches.

Source: Pittsburgh Press, July 30, 1965

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[i]The Grilled Cheese Mexicana Sandwich was the number #1 recipe chosen in 1965.

It was created by Terry Vince of Detroit, MI. He worked for Grayhound Food Management of Detroit.[/i]

Grilled Cheese Mexicana Sandwich - 1965 #1 winner

10 ounces (about 1 1/4 cups) raw ground beef
2/3 cup finely chopped celery
1/2 cup finely chopped onion
6 tbsp tomato paste
1 1/2 tsp chili powder
3/4 tsp sugar
3/4 tsp salt
1/8 tsp ground black pepper
1/8 tsp garlic powder
1/2 cup water (about)
18 slices enriched sandwich bread
Butter, softened
12 slices (1-oz each) process American cheese
1 1/2 cups grapefruit or orange sections for garnish
6 lettuce cups for garnish

In heavy saucepan over medium heat, mix together beef,
celery and onion. Cover and cook 15-minutes. Stir in
tomato paste, chili powder, sugar, salt, pepper and
garlic powder. Add enough water to moisten.
Cover and continue cooking 15-minutes, stirring
occasionally.
Meanwhile, spread 12 bread slices with butter.
With 3-inch round cutter, cut out centers from
remaining 6 slices of bread.
Preheat grill or frypan.
To assemble sandwiches, on board, place 6 buttered slices, buttered side down
on board. Cover each with 1 cheese slice.
Place bread slices, with centers removed, over cheese. Spoon about 1/4 cup cooked
beef mixture into center of each hole, spreading to fill opening. Cover each with 1 more slice of cheese.
Close sandwiches with another buttered slice of bread, butter side up.
Grill sandwiches on both sides until golden brown.
Cut each sandwich diagonally in half.
Serve hot, with 1/4 cup grapefruit and orange sections in lettuce cup.

Makes 6 sandwiches.

Source: Warsaw, Indiana Times-Union newspaper, Sep 3, 1965

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[i]The Dutch Diplomat Sandwich was the number #1 recipe chosen in 1966.

It was created by Clyde Allison of Portland, OR. The Dutch Diplomat Sandwich features turkey, ham and Swiss cheese with coleslaw on a tripple-decker sandwich. It is served hot from the grill on caraway rye bread.[/i]

Dutch Diplomat Sandwich - 1966 #1 winner

18 slices caraway rye bread
1/3 cup mayonnaise or salad dressing
12 slices (1/2 oz each) Swiss cheese
1 1/4 cups prepared coleslaw, drained
6 slices (1 1/2 oz each) baked ham
6 slices (1 1/2 oz each) cooked turkey
Softened butter
French fried potatoes for garnish
Dill pickles for garnish
Pimiento stuffed green olives for garnish

Spread 18 slices of bread with mayonnaise or salad dressing.
Cover each of 6 slices with 1 cheese slice over spread,
1 rounded tablespoon coleslaw and ham.
Cover with 6 bread slices, spread side down.
Cover with turkey, remaining coleslaw, cheese and
remaining 6 slices of bread, spread side down.
Spread top slice of sandwich with butter.
Place on preheated grill or frypan, buttered side
down: spread the now top slice of bread with butter.
Grill sandwiches on both sides until golden brown.
Cut sandwiches diagonally in half; secure with
wooden toothpicks. Serve hot with French fried
potatoes, dill pickles and olives on the side.

Makes 6 sandwiches.

Source: Milwaukee Journal newspaper, July 28, 1966

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[i]The Mexican Ambassador Sandwich was the number #1 recipe chosen in 1967.

It was created by Robert Logan of Glendale, CA. The Mexican Ambassador Sandwich is a Canadian bacon-and-cheese sandwich topped with a guacamole salad on a French roll.[/i]

Mexican Ambassador Sandwich - 1967 #1 winner

6 French rolls
Butter
18 slices Canadian bacon
6 slices cheddar cheese
1 avocado, peeled and chopped
1 tbsp lemon juice
1/2 tsp salt
1 1/2 cups shredded lettuce
3/4 cup chili sauce

Split rolls; butter and grill.
Grill bacon. Cover bottom of each roll
with 3 slices of bacon; top with cheese
slice.
Combine avocado, lemon juice, and salt;
place 2 tablespoons of avocado mixture on each
sandwich. Top with 1/4 cup shredded lettuce
and 2 tablespoons chili sauce.
Cover with roll top.

Makes 6 sandwiches.

Source: Toledo Blade newspaper, July 19, 1967

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[i]The Sweet Adeline Sandwich was the number #1 recipe chosen in 1968.

It was created by Thomas R. Giancoli, who was executive chef at the Monte Cristo hotel in Everett, WA. The Sweet Adeline Sandwich is a French toast like, sweet blending of cream cheese, almonds and prune filling between bread slices. The entire sandwich is dipped in a nutmeg flavored sweet batter, grilled and topped with a mound of whipped cream and a maraschino cherry.[/i]

Sweet Adeline Sandwich - 1968 #1 winner

12 slices enriched white bread
Butter
1 can (12 oz) prune pastry and cake filling
1 package (8 oz) cream cheese, softened
1/3 cup sliced almonds
3 eggs, beaten
1/2 cup milk
2 tbsp granulated sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup whipping cream, whipped
Stemmed maraschino cherries

Butter bread. Spread prune filling on 6 bread slices.
Combine cream cheese and almonds; spread
mixture on remaining 6 bread slices.
Close sandwiches with fillings inside.
Blend together eggs, milk, sugar, salt and nutmeg.
Dip sandwiches in batter and fry in butter
until golden brown on each side.
Serve hot, topped with whipped cream and cherries.

Makes 6 sandwiches.

Source: Milwaukee Journal newspaper, July 31, 1968

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[i]The Spicy Sausage Sauerbraten Sandwich was the number #1 recipe chosen in 1969.

It was created by Gordon Snyder, manager of the Kuennings Restaruant in Columbus, OH. The Spicy Sausage Sauerbraten Sandwich features succulent
pork-beef patties cooked in a spicy wine sauce with apple butter.[/i]

Spicy Sausage Sauerbraten Sandwich - 1969 #1 winner

1 1/4 pounds bulk ground pork sausage
1/4 pound ground beef
1/4 cup minced onion
1 1/2 tsp salt
1 egg, beaten
1 cup red burgundy wine
1/2 cup cider vinegar
1 tbsp granulated sugar
1/2 tsp ground ginger
1 bay leaf, crushed
6 enriched hamburger buns, split
Butter
6 tbsp apple butter
6 lettuce leaves

  1. Mix sausage, beef, onion, salt and egg;
    shape into 6 patties. Cook slowly until brown
    on both sides. Remove patties from skillet;
    drain off fat.

  2. In the same skillet combine wine, vinegar, sugar,
    ginger and bay leaf. Cook 5-minutes over medium heat.
    Add patties, cook, covered, 10-minutes longer, or
    until done.

  3. Butter buns, spread bottoms with apple butter.
    Remove bay leaf. Place patty on bun on top of apple butter,
    spoon hot pan sauce on patty. Garnish with lettuce leaves
    and partially close sandwiches.

Makes 6 sandwiches.

Source: Tri City Herald newspaper, July 30, 1969

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[i]The Trail Driver Sandwich was the number #1 recipe chosen in 1970.

It was created by Mrs. Marilyn Hicks of Houston, TX. She was the assistant food service director at Houston’s St. Luke’s-Texas Children’s Hospital.

The Trail Driver Sandwich consists of tender strips of bbq sauce coated beef, covered with coleslaw, rings of raw onions and dill pickle slices, on a toasted poppyseed bun.[/i]

Trail Driver Sandwich - 1970 #1 winner

1 cup smoke-flavored barbecue sauce
12 oz cooked roast beef, thinly sliced
6 enriched poppy seed hamburger buns, split
Butter
6 tbsp prepared creamy coleslaw
1 onion, cut into 12 rings, thinly sliced
18 dill pickle slices

Simmer barbecue sauce 10-minutes. Add beef;
simmer 30-minutes longer. Toast and butter
buns. Place beef mixture on bun bottoms.
Spoon and spread coleslaw on each;
top each with two raw rings of sliced onion and
three dill pickle slices. Cover with top bun.

Makes 6 sandwiches.

Source: Spartanburg, SC - Herald-Journal newspaper, Sep 27, 1970

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[i]The Mikado Sandwich was the number #1 recipe chosen in 1971.

It was created by Mrs. Dianne Markham of Seattle, WA. The Mikado Sandwich is an Asian inspired, breaded sliced cold roast pork loin seasoned with a sauce made from applesauce, honey, mustard and ground ginger on an English muffin.
[/i]
Mikado Sandwich - 1971 #1 winner

1/4 cup applesauce
1 1/2 tbsp honey
1 1/2 tbsp prepared yellow mustard
1/4 tsp ground ginger
1 egg, beaten
1 1/2 tsp soy sauce
1/8 tsp garlic powder
1/8 tsp poultry seasoning
1/8 tsp ground black pepper
1/2 cup fine dry enriched bread crumbs
2 tbsp sesame seeds
1/4 tsp seasoned salt
6 slices (2 oz each) cold roast pork loin
Butter
6 enriched English muffins, split, toasted and buttered
6 lettuce leaves

Combine applesauce, honey, mustard and ginger; chill 1 hour.
Blend together egg, soy sauce, garlic powder, poultry
seasoning and ground black pepper in a shallow bowl.
Stir together bread crumbs, sesame seeds and seasoned salt in
another shallow bowl.
Dip pork slices in egg mixture and coat in bread crumb mixture.
In a skillet, brown breaded pork slices on both sides in butter.
Place lettuce leaf on one half of toasted, buttered English muffin;
top with browned, breaded, pork slice.
Spread applesauce mixture on other muffin half.
Serve hot, open face. Close for eating, if desired.

Makes 6 sandwiches.

Source: Telegraph Herald newspaper, Aug 9, 1971

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[i]The Sebastian Sandwich was the number #1 recipe chosen in 1972.

It was created by Sebastian J. DiMeglio. He was, at the time, Vice President and director of hotels and restaurants, Colonial Williamsburg Foundation, VA.

The Sebastian Sandwich is a mixture of sugar-cured sliced ham and cheese with curry and chopped chutney and grated cabbage. The sandwich is grilled in butter to a crusty golden brown.[/i]

The Sebastian Sandwich - 1972 #1 winner

12 slices enriched rye bread
Butter
2/3 cup mayonnaise
1/3 cup chopped chutney
1 tbsp curry powder
1 tsp salt
3 cups shredded (medium shred) cabbage
1 pound very thinly sliced baked ham
6 slices (1 oz each) cheddar cheese
radishes for garnish
blace olives for garnish
stuffed green olives for garnish
Lettuce cups

Butter both sides of bread, all 12 slices.
Combine mayonnaise, chutney, curry powder and salt;
fold in cabbage.
On each of 6 slices of bread, place equal amounts of
sliced ham, about 1/2 cup cabbage mixture and
1 slice of cheese. Top with remaining 6 bread slices.
Grill on both sides until golden brown.
Garnish with radish roses, ripe and stuffed green
olives in lettuce cups.

Makes 6 sandwiches.

Source: Tri City Herald newspaper, Aug 8, 1972

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[i]The Canadian Mushroom Sandwich was the number #1 recipe chosen in 1973.

It was created by Fred Novotny, then president of “The Peppermill,” Towne House Inn Inc from Morton, IL.

The Canadian Mushroom Sandwich consists of Canadian bacon, mushrooms, melted Swiss cheese and green (bell) pepper rings on a Kaiser roll.[/i]

Canadian Mushroom Sandwich - 1973 #1 winner

6 enriched Kaiser rolls
Butter, softened
1 tbsp chopped, uncooked bacon
2 tbsp chopped onion
6 tbsp canned sliced mushrooms
1 tsp fresh snipped parsley
18 slices Canadian-style bacon, 1/8-inch thick
6 slices (1 oz each) Swiss cheese
6 thinly sliced green (bell) pepper rings
Paprika
6 cherry tomatoes for garnish
6 olives for garnish

Split and butter rolls.
In a skillet, saute chopped bacon, onion, mushrooms and parsley for about 5-minutes.
Arrange 3 slices Canadian-style bacon on each bottom half of roll and top with cooked mushroom mixture and 1 slice of cheese.
Place 1 green pepper ring on each cheese slice; sprinkle
with paprika inside of green pepper ring.
Place sandwiches on baking sheet and broil 6-inches from heat until cheese melts, about 3 to 5-minutes.
Serve sandwich open faced with top of buttered roll on side.
Garnish with cherry tomato and olive on skewer.

Makes 6 sandwiches.

Source: Tri City Herald newspaper, July 26, 1973

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[i]The Hawaiian Farmer Sandwich was the number #1 recipe chosen in 1974.

It was created by Jim Best, then Marketing Manager at Mannings Inc, a food service company in San Francisco.

The Hawaiian Farmer Sandwich is a grilled chicken-ham-pineapple combinationon on white bread.
Chopped pecans, green (bell) pepper, celery, green onion and a slice of Mozzarella cheese complete the sandwich filling. [/i]

Hawaiian Farmer Sandwich - 1974 #1 winner

12 slices enriched white bread
Butter, softened
1 1/3 cups (6 oz) diced cooked chicken
1 1/3 cups (6 oz) diced ham
1/2 cup diced celery
1/2 cup crushed pineapple, drained
1/3 cup mayonnaise
3 tbsp finely chopped pecans
1 1/2 tbsp chopped green (bell) pepper
1 tsp thinly sliced green onion tops
1/4 tsp salt
Dash pepper
6 slices (1 oz each) Mozzarella cheese
Pineapple spears, kumquats and sprigs of parsley for garnish

Butter 1 side of 12 bread slices.
Mix together chicken, ham, celery, pineapple, mayonnaise,
pecans, green pepper, onion, salt and pepper.
Divide mixture equally on unbuttered side of 6 slices
of bread and top each with 1 slice of cheese.
Close sandwiches with remaining 6 bread slices, buttered
side out.
Grill sandwiches on both sides until cheese melts and
sandwich is golden.
Garnish with pineapple spear, kumquat and sprig of parsley.

Makes 6 sandwiches.

Source: Evening Independent newspaper, Oct 2, 1974

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[i]The Old Chinatown Pork Burger Sandwich was the number #1 recipe chosen in 1975.

It was created by Thomas R. Giancoli. He was chef at the Riverside Inn near Seattle, WA.

The Old Chinatown Pork Burger Sandwich consists of a fried pork sausage patty that is mixed with bread crumbs, green onion, bell pepper, water chestnuts, sherry, soy sauce, minced garlic and ground ginger. It is topped with fresh bean sprouts and a homemade Sweet ‘N’ Sour sauce and served on a toasted, buttered, hamburger bun.[/i]

Old Chinatown Pork Burger Sandwich - 1975 #1 winner

1 pound ground pork sausage
1 cup enriched soft bread crumbs
1/3 cup finely chopped green onion
1/3 cup finely chopped green (bell) pepper
1 can (6 1/2 oz) water chestnuts, drained and chopped
1 egg, beaten
2 tbsp dry sherry
2 tbsp soy sauce
1 small clove garlic, crushed
1/4 tsp dried ground ginger
6 large enriched sesame seed hamburger buns, toasted and buttered
Butter, softened
1 cup bean sprouts, rinsed, well drained
Sweet 'N" Sour Sauce*

Combine ground pork sausage, bread crumbs, onion,
green pepper, chopped water chestnuts, egg, sherry,
crushed garlic and ginger. Mix well.
For ease of handling, chill several hours, if desired.
Shape into 6 patties and grill until done.
Split, toast and butter buns.
Divide bean sprouts amoung the buttered bun bottoms.
Top with cooked patty.
Spoon equal amounts of Sweet ‘N’ Sour sauce over meat.
Close sandwich with top bun.

*Sweet ‘N’ Sour sauce
1/2 cup crushed pineapple, drained
1/3 cup catsup
2 tbsp vinegar
2 tbsp orange marmalade
1 tbsp prepared mustard

In a small saucepan, combine ingredients.
Heat and stir until orange marmalade melts.
Makes about 1 cup.

Makes 6 sandwiches.

Source: Tri City Herald newspaper, Aug 5, 1975