By MISS E. YORK KIKER
N. C. Department of Agriculture
Sandwiches have been around a long time. They are
usually considered a dish made up of a filling such as
sliced meat, cheese, spreads, and placed between two or
more slices of bread, or open face on one slice of bread.
Children may think of sandwiches only in terms of
peanut butter, but adult Tarheels may long for special
sandwiches called "country ham biscuits."
Hie sandwich takes its name from the Earl of
Sandwich who wanted a "finger" food which allowed him
to lunch with his left hand while gambling at the gaming
table with his right hand. He would be shocked at the
modern day variety of sandwiches and how almost any
food that can be spread or sliced can be made into a
sandwich. An entire month is set aside to pay tribute to
the sandwich, but sandwiches are popular every month.
A hostess or homemaker should feel no hesitancy in
serving sandwiches for they can be as nourishing or as
elegant as desired. They can be hot or cold; they can be
served as finger foods or to be eaten with a fork; they can
be served at any meal or social gathering.
North Carolina's plentiful foods fit nicely into
sandwiches as will be noted from the following ideas:
CHEESY DENVER SANDWICH
1 tablespoon butter
2 tablespoons chopped onion
1 tablespoon chopped green pepper (optional)
4 North Carolina eggs, slightly beaten
1V4 cup ground cooked ham
1 tablespoon chopped pimiento
v« teaspoon salt
Dash of pepper
Butter
6 buttered toasted hamburger buns
In a 1-quart saucepan melt butter; add onion and green
pepper and saute' until tender. Add to eggs along with 1
cup Cheddar cheese, ham, pimiento, salt and pepper;
mix well. Using approximately v* cup mixture for each
sandwich, fry on buttered preheated griddle until eggs
are set; turn and fry other side. Sprinkle remaining V4
cup Cheddar cheese over tops. Serve on buns. Yields 6
servings.
i wij i -1 u-tu/w i u nr.n
1 cup finely chopped North Carolina apples
1 cup peanut butter
4 strips crisp-cooked bacon, crumbled
16 slices raisin bread
Combine apple, peanut butter, and crumbled bacon
bits; mix well. Spread between slices of raisin bread.
Yields 8 sandwiches.
SMOKY APPLE
1 pound smoked sausage links
2 North Carolina eggs, beaten
% cup milk
v« teaspoon salt
8 slices enriched sandwich bread
Butter
1 cup hot applesauce
To beaten eggs, add milk and salt. Mix thoroughly.
Coat bread slices with egg mixture. Then fry in a small
amount of butter until golden brown on both sides.
Meanwhile, cook smoked links until browned. To serve,
place one piece of French toast on a plate. Cut a second
slice French toast into 4 triangles and arrange around
sides of toast slice. Place 2 smoked links over center
piece of toast. Spoon hot applesauce over top open-face
sandwich and serve immediately. Yields 4 sandwiches.
ROUND DOG
6 wieners
y« cup sauerkraut, heated .
6 enriched hamburger buns
Butter
1 tablespoon salad dressing
1 vfe teaspoons prepared mustard
Cut wieners crosswise almost through at V4 -inch
intervals. Put wieners into hot fat at least xh. -inch deep in
large skillet. Turn when lightly browned. Wieners will
curl into doughnut shape. Spread buns lightly with butter
and toast under broiler. Place wieners on bun with
heaping tablespoon of sauerkraut in center. Top
sauerkraut with salad dressing and mustard. Serve as a
closed sandwich. Yieds 6 sandwiches.
.. Note: You may wish to substitute cabbage slaw for
the sauerkraut. Omit part of the salad dressing and
mustard.