Sandwich Fillings

Here are a few "old fashioned" sandwich fillings, straight from a cookbook that's been in our family for many years. It looks as though it has seen many kitchens and been used by many cooks over the years. Try them out and let us know what you think.

Cream Cheese Sandwich Filling

• 2 small cream cheeses (or 2 - 8 ounce packages)
• 2 tablespoons butter or margarine
• 1/4 cup orange juice
• 1/2 cup chopped pimientos
• 1 cup chopped walnuts
• 1/2 teaspoon salt
• Loaf of graham or oatmeal bread

Cream the cheeses until smooth and add gradually the butter or margarine and the orange juice.

When well blended together, add the pimientos, the walnuts and the salt.

Mix well and spread between slices of buttered graham or oatmeal bread.

This amount will make about 20 large sandwiches.

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Piquant Cheese Sandwiches

• 3 eggs
• 1 cup sweet or sour cream
• 1 tablespoon butter
• 1 tablespoon sugar
• Few grains cayenne pepper
• 1 teaspoon mustard
• 4 tablespoons finely chopped green or red peppers
• 1 tablespoon salt
• 3 tablespoons mild vinegar
• 1 1/2 pounds American cheese

Beat the eggs, add cream butter, sugar, cayenne pepper, mustard, and salt.

Cook over boiling water until thick.

Heat vinegar and add it to the cream mixture.

Cook another minute.

Cream or crumble cheese and add chopped peppers and enough of the dressing to make the mixture spread easily.

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Savory Sandwich Filling

• 1/2 cup almonds
• 1 tablespoon cooking oil
• Salt
• Paprika
• 2 tablespoons chopped pickles
• 1 tablespoon chopped chutney
• 1 large cream cheese

Blanch the almonds and brown them in the oil placed in a skillet.

Chop fine.

Season well with salt and paprika and add the pickles and chutney.

Spread either bread or crackers with cream cheese softened and sprinkle with the almond mixture.

This is sufficient filling to make up one small loaf of bread in sandwiches, if the slices are cut thin.

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Yum-Yum Sandwiches

• 1 cream cheese, or an equal quantity of cottage cheese
• 2 cups minced ham
• White or rye bread
• 1 small bunch watercress

Pick the leaves from the watercress, and cream them into the cheese, together with the ham.

Spread between thin slices of un-buttered bread.

A little mayonnaise or French dressing may be added to this sandwich filling if desired.

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More Sandwich Fillings

The following sandwich filling recipes come from another old cookbook -- The Fannie Farmer Cookbook you might enjoy.

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Chicken or Turkey Salad Sandwich

Mix 1/4 cup chopped cooked chicken or turkey with 1 tablespoon of finely chopped celery, 1/2 hard-boiled egg, chopped, 2 tablespoons mayonnaise, salt, and freshly ground pepper. Spread the chicken mixture between 2 slices of buttered fresh white bread and add a crisp lettuce leaf or sprigs of watercress.

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Curried Chicken or Turkey Salad

Follow the directions for Chicken Salad but add 1/4 teaspoon curry powder and 1 teaspoon chutney. Omit the lettuce or watercress and use whole-wheat bread instead of white.

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Tuna or Salmon Salad

Mix 1/4 cup drained flaked tuna or salmon with 1/2 hard-boiled egg, chopped, 1 teaspoon sweet relish (optional), 2 teaspoons chopped celery, 1 1/2 tablespoons mayonnaise, and 1/2 teaspoon lemon juice. Spread between 2 slices buttered white or whole-wheat bread and cover with a crisp lettuce leaf.

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Shrimp, Crab, or Lobster Salad Sandwich

Mix 1/3 cup cooked shrimp, crab, or lobster with 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 4 drops hot sauce, and salt to taste. Butter two slices of fresh French bread, preferably sourdough, sliced 3/8 inch thick. Spread the seafood salad over the bread, and cover with other slice.

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Shrimp Cucumber Salad

Follow the recipe for Shrimp Salad using 1/4 cup, and add about 2 tablespoons chopped, seeded cucumber.

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Lobster Roll

Follow the recipe for Lobster Salad and serve on a toasted hot-dog roll.

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Egg Salad

Mash 1 hard-boiled egg with 1 tablespoon mayonnaise. Scrape the cut side of an onion and add 1/2 teaspoon of the juicy puree to the egg. Spread between 2 buttered slices of fresh white bread or a whole-grain bread, adding a crisp lettuce leaf.

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Ham, Tongue, or Corned Beef Salad

Coarsely chop cooked ham, tongue, or corned beef to make 1/4 cup. Add 2 teaspoons mayonnaise, 1 teaspoon prepared horseradish, and 1 teaspoon prepared mustard. Spread between 2 slices of rye bread, either light or dark.

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We hope you enjoyed these "vintage" recipes. Some of them would be perfect for your next Tea Party. Use them as a jumping off point - update the ingredient list according to your and your family's taste. And most of all, have fun with them!

These "vintage" sandwich fillings are similar to modern recipes, yet the wording and terms are more simply written. They are still fine to use and make your own by adding your touches whether it be seasonings, or a different bread.

If you'd like to Rate any of the Recipes, use the form below to give us your take on one or more of these vintage sandwich fillings. You can share with us the updates or substitutions you made to the recipe to make it better. Or maybe it was perfect just the way it was when your mother or grandmother made it. (Grandmas have a way of making food taste great, don't they?)

We'll be adding more recipes soon, so keep checking back for updates. Before we do, would you like to explore more old-fashioned recipes? Check them out here. (Link will open a new window).

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