[i]The Confetti U.S.A. Sandwich was the number #1 recipe chosen in 1976.
It was created by Michael J. Holowis of Phoeniville, PA.
The Confetti U.S.A. Sandwich is filled with chopped hard boiled eggs, crumbled bacon, melted Cheddar cheese, chopped fresh spinach, shredded carrots, chopped pimiento-stuffed green olives and chopped black olives mixed with sour cream on toasted English muffins.[/i]
Confetti U.S.A. Sandwich - 1976 #1 winner
9 hard-cooked eggs, chopped
1/2 cup dairy sour cream
1/3 cup chopped fresh spinach
1/4 cup shredded carrot
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped pitted ripe olives
6 English muffins, split, toasted and buttered
Butter
1 cup (4 oz) shredded Cheddar cheese
6 slices bacon, cooked crisp and crumbled
6 sliced pickles for garnish
6 whole pimiento-stuffed green olives for garnish
6 whole pitted ripe olives for garnish
Combine eggs, sour cream, vegetables and olives.
Split, toast and butter English muffins.
Spread egg mixture over tops and bottoms of muffins.
Sprinkle each with shredded cheese and bacon.
Broil about 6-inches from broiler until cheese melts,
3 to 5-minutes.
Serve open-faced, 2 per person.
Garnish with sliced pickle, pitted ripe olives and
stuffed green olives on wooden toothpicks.
[i]The Dilly Beef Sandwich was the number #1 recipe chosen in 1977.
It was created by Wesley Pollock of St. Louis, MO.
The Dilly Beef Sandwich combines dill pickles, sliced tomatoes and sliced roast beef with a savory onion spread and crunchy bean sprouts on rye bread.[/i]
Dilly Beef Sandwich - 1977 #1 winner
3/4 cup dairy sour cream
1 tsp prepared yellow mustard
1 tsp prepared horseradish
2 tbsp dry onion soup mix or 2 (1/4 oz) pkgs instant onion soup mix
18 oz thinly sliced roast beef
12 slices enriched rye bread
Salt, if desired
2/3 cup fresh bean sprouts, washed and drained
12 slices tomato, cut in 1/4-inch thick slices
6 thin slices dill pickle, cut lengthwise
Combine sour cream, mustard, horseradish and onion soup mix;
mix well and let stand 30-minutes or more.
Place 3 oz of sliced roast beef on each of 6 slices of bread.
Season lightly with salt, if desired.
Spread 1 1/2 tablespoons of sour cream mixture on top of
roast beef.
Divide bean sprouts into 6 parts and place on top of roast beef.
Add 2 slices of tomato to each sandwich and a slice of dill pickle.
Top with remaining 6 bread slices. Cut diagonally in half.
Makes 6 sandwiches.
Source: The Telegraph-Herald newspaper, July 27, 1977
[i]The Sweet and Sauer Burger Sandwich was the number #1 recipe chosen in 1978.
It was created by Marianne Seckinger, a 1977 graduate of the University of Illinois at Champaign. She was a food service administrator at the college after graduation an was in training with the Marriott Corporation, a food service company.
The Sweet and Sauer Burger Sandwich Is a onion seasoned, grilled beef patty topped with a sauerkraut and cranberry sauce on a toasted onion roll.[/i]
Sweet and Sauer Burger Sandwich - 1978 #1 winner
1 envelope onion soup mix
1/4 cup water
1 egg, beaten
1 1/2 pounds ground beef
1 cup sauerkraut, drained and chopped
1/2 cup whole berry cranberry sauce
1/4 cup chili sauce
1/4 cup water
3 tbsp brown sugar
6 enriched onion rolls
6 dill pickle spears for garnish.
Combine onion soup mix, 1/4 cup water and egg. Let stand 5-minutes.
Add ground beef; mix thoroughly.
Shape into 6 patties.
Combine sauerkraut, cranberry sauce, chili sauce, 1/4 cup water and brown sugar. Mix well. Simmer 20-minutes, stirring occasionally.
Split and toast rolls.
Grill beef patties to desired degree of doneness.
Place one patty on bottom of each roll.
Top with about 1/4 cup of sauerkraut mixture; close Sandwich with bun top.
Garnish with dill pickle spear.
[i]The Garden Sandwich was the number #1 recipe chosen in 1979.
It was created by Jim Weisman, then proprietor of Out To Lunch, a fast food sandwich shop, in Little Rock, AK.
The Garden Sandwich is a grilled three-cheese and vegetable creation on pumpernickel bread.[/i]
The Garden Sandwich - 1979 #1 winner
2 (10 oz) pkgs frozen spinach, thawed, or 1 1/2 lbs fresh, blanched, drained and chopped
1/2 cup minced green onions
1 tbsp minced green (bell) pepper
6 tbsp mayonnaise
1 tbsp lemon juice
1/2 tsp salt
Butter, softened for spreading
12 slices pumpernickel bread
6 (1 oz) slices Swiss cheese
6 (1 oz) slices provolone cheese
6 (1/2 oz) slices cheddar cheese
2 tbsp roasted sunflower seeds
2/3 cup sauteed, sliced mushrooms
1 cup alfalfa sprouts
Fresh Spinach leaves for garnish
Cherry tomatoes for garnish
Squeeze excess moisture from spinach; combine with
onion, green pepper, mayonnaise, lemon juice and salt;
toss to blend; set aside.
Butter one side of all 12 bread slices; place buttered
sides down on grill or in skillet. Lightly brown on
buttered sides; remove 6 slices from grill; set aside.
On 6 bread slices remaining on grill, place one slice from
each of the cheeses, for a total of 3 slices of cheese
on each grilling slice of bread. Grill covered, until
cheeses soften; remove from grill.
On each of the empty, grilled, slices of bread spread about 1/3 cup of spinach mixture.
Sprinkle equal amounts of seeds, mushrooms and sprouts on top of spinach.
Arrange one spinach-topped slice of bread and one cheese topped slice, open faced, on each plate.
Close sandwich before eating.
Garnish with fresh spinach and cherry tomatoes.
[i]Starting in 1980, The National Sandwich Idea Contest was opened to entries by everyone, not just food professionals, as in years past.
The St. Helen’s Sunnyside Special Sandwich was the number #1 recipe chosen in 1980.
It was created by Lois Dowling, a homemaker from Tacoma, WA.
The St. Helen’s Sunnyside Special Sandwich is on a English muffin half with Canadian bacon, a pineapple ring, a spoonful of orange marmalade and a stiffly beaten egg white with an egg yolk center and a sprinkling of grated cheddar cheese and baked until piping hot. The Mount St. Helen’s volcano erupted in Washington state in mid-1980. Mrs Dowling, being from Washington state, named the sandwich after the volcano.[/i]
St. Helen’s Sunnyside Special Sandwich - 1980 #1 winner
3 English muffins, split to make 6 pieces, lightly toasted and buttered
6 tbsp melted butter
6 slices of cooked Canadian bacon
6 pineapple rings
6 tsp orange marmalade
6 eggs, separated
6 tbsp grated cheddar cheese
Preheat oven or toaster oven to 375 degrees F.
Brush butter generously on both sides of the 6 English muffin halves.
Place slices of Canadian bacon on cut side of the muffin halves.
Top with pineapple rings. Spoon marmalade into each
pineapple ring hole.
Beat egg whites until stiff; spread over top and
sides of muffin sandwiches. Set on baking sheet, open face.
Sprinkle with cheese. Make indentation in top center
of whipped egg white on each muffin half.
Slip egg yolks into each indentation.
Bake 12 to 17-minutes until lightly browned.
Serve muffins, open face, immediately.
[i]The Eggs’-otic Special Sandwich was the number #1 recipe chosen in 1981.
It was created by Maurine Vaughan of Richmond, VA.
The Eggs’-otic Special Sandwich consists of a hollowed out English muffin filled with sausage, mushrooms and scrambled eggs and topped with bread crumbs and melted cheddar cheese.[/i]
Eggs’-otic Special Sandwich - 1981 #1 winner
6 English muffins
1 1/2 cups bulk ground pork sausage
6 large fresh mushrooms, chopped
6 eggs, beaten
6 tbsp minced green onions
3/4 cup cream or half and half
1 1/2 tsp lemon pepper seasoning
3/4 cup grated Cheddar cheese
Crisp lettuce leaves
12 spiced apple rings
Scoop out inside of each English muffin, leaving a 1/2 inch rim and
leaving the bottom intact. Reserve 3/4 cup of crumbs and crumble finely.
In skillet, cook sausage until browned. Add mushrooms. Spoon
sausage-mushroom mixture into hollowed out muffins.
Beat eggs with onions, cream and lemon pepper. Spoon beaten egg
mixture evenly over sausage mixture in each muffin. Top with reserved crumbs.
Bake in preheated 350 degrees F oven for 15 to 20 minutes, or until egg
is set and muffin is golden brown. Sprinkle with grated cheddar cheese and
return to oven for 3 to 5-minutes, or until cheese is melted.
Garnish each sandwich with lettuce leaves and 2 spiced apple rings.
Makes 6 sandwiches.
Source: Park City Daily News newspaper, Oct 2, 1981