NATIONAL BREAD SANDWICHES Copyrighted 1937 by NATIONAL BISCUIT COMPANY BREAD DEPARTMENT Hints on making—• PARTY SANDWICHES * LUNCHEON SANDWICHES * SCHOOL LUNCH SANDWICHES * PICNIC SANDWICHES OTHING is more indispensable to the woman who entertains or prepares N luncheons for school and picnics than the knack of making tempting sandwiches. This little booklet contains carefully tested sandwich recipes for all occasions and we hope that it may be of real help to you. When making sandwiches, there are certain steps which must be kept in mind. Please remember to select National Bread one day old. Cream the butter until very soft and butter slices of bread to the very edges. Fillings should be used generously and spread evenly. It is not necessary to remove the crusts from bread except for special occasions. Sandwiches for teas, of course, should be small and dainty. To keep them fresh and moist cover sandwiches with a damp towel or wrap carefully in waxed paper. * TOWER SANDWICH * CREOLE SANDWICH Cut 5 rounds of National Bread graduating Remove sardines from 1 seven-ounce can. in size from large to small. Butter each Free of skin and break in small pieces. round. Spread the largest with peanut but- Sprinkle with 1 tablespoon lemon juice and ter, cover with the next largest round and blend with 2 tablespoons softened butter. spread with orange marmalade. Cover with Combine with 8 chopped stuffed olives, 1 a third round of bread, spread with cream teaspoon prepared mustard and y4 teaspoon cheese and chopped maraschino cherries. salt. Spread between thin slices of buttered Add a fourth round spread with currant National Bread. Remove crusts and cut in jelly. Cover with smallest round of bread oblong sandwiches. Approximate yield: 12 and top with a tiny cream cheese ball rolled sandwiches. in chopped nut meats. * ROQUEFORT SANDWICH Blend 2 packages cream cheese with 2 table- * SPANISH SANDWICH spoons cream. Mash y4 pound Roquefort Chop fine l/2 green pepper and 2 pimientos, cheese and combine with cream cheese, and combine with 1 package cream cheese. blending to a spreading consistency. Add Add y2 cup chopped walnut meats and ]/4 l/4 teaspoon Worcestershire sauce and a few teaspoon salt. Spread between thin slices of drops lemon juice. Spread between thin slices buttered National Bread. Trim off crusts. of buttered National Bread. Trim off crusts. Cut in triangle or oblong sandwiches. Ap- Cut in triangle or diamond shape. Approxi- proximate yield: 16 sandwiches. mate yield: 16 sandwiches. * ROLLED STUFFED CELERY * SPECIAL STEAK SANDWICH SANDWICH Pan-broil 6 small minute steaks in a small Blend 1 package cream cheese with 1 table- amount of butter until lightly browned on spoon cream. Mash 1 y4 ounces Roquefort both sides. Remove from pan. Place thin cheese and blend with cream cheese. Season slices of Bermuda onion in the fat remain- with a few drops lemon juice and Worcester- ing in *he pan and brown lightly. Serve shire sauce. Fill 12 crisp tender stalks celery each steak on 2 slices of toasted, buttered with cheese mixture. Sprinkle with paprika National Bread and top with sauted onion and roll each stalk in a thin slice of buttered ring. Add a few drops of Worcestershire National Bread, allowing celery tips to pro- sauce to the liquid remaining in pan and ject from end of roll. Fasten with tooth- pour a portion over each steak sandwich. pick and chill. Approximate yield: 12 rolled Approximate yield: 6 sandwiches. sandwiches. If desired, slices raw Spanish onion or scal- * MARASCHINO SANDWICH lions when in season may be served in place Mash 2 packages cream cheese and combine of sauted Bermuda onion. with 2 tablespoons finely chopped mara- * PIMIENTO CHEESE AND schino cherries and 1 to 2 tablespoons mara- ANCHOVY SANDWICH schino syrup. Add 2 tablespoons finely Blend pimiento cheese from a 5V2 ounce jar chopped pecans. Spread between thin slices with 2 tablespoons anchovy paste. Spread buttered National Bread. Remove crusts between thin slices of buttered National and cut diagonally. Approximate yield: 18 Bread. Trim off crusts, cut in oblong strips. sandwiches. Approximate yield: 16 sandwiches. * PINWHEEL SANDWICH * TOASTED MUSHROOM Soften 1/2 pound yellow cheese and mix SANDWICH thoroughly with I/4 cup creamed butter. Re- Remove stems, peel and chop fine 1 pound move all crusts from loaf of unsliced Na- mushrooms. Mince 1 small onion and saute tional Bread except the bottom crust. Cut in 2 tablespoons butter until golden brown bread in thin slices lengthwise of loaf. Add mushrooms and cook about 15 minutes. Spread each slice with cheese mixture. Place Add !/2 teaspoon salt. Blend with mayon- a row of stuffed olives crosswise at one end naise enough to moisten to spread. Remove of slice and roll up like jelly roll. Wrap crusts from 12 thin slices National Bread each roll in wax paper and chill. To serve and toast. Spread mushroom mixture be- cut in thin slices. n slices of hot toast and serve immedi- ately. Approximate yield: 12 full-slice sand- * COTTAGE CHEESE AND wiches. HORSERADISH SANDWICH * ORANGE GINGER SANDWICH Blend 1 cup cottage cheese with 2 table- Soften 1 package cream cheese, add 2 table- spoons cream, 2 tablespoons grated horse- spoons chopped preserved ginger and l/> radish, 1 tablespoon lemon juice, y2 tea- teaspoon grated orange rind. Moisten with spoon salt and 1 tablespoon finely minced 2 tablespoons orange juice. Spread between chives. Spread between thin slices of but- slices of buttered National Bread, press tered National Bread. Trim off crusts and together firmly, trim off crusts and cut cut diagonally. Approximate yield: 16 full- diagonally into triangles. Approximate slice sandwiches. yield: 16 small sandwiches. Continued on last page. * HOT CHICKEN SANDWICH * GRILLED HAM AND CHEESE Cut % cup canned mushrooms in small SANDWICH pieces and saute in 2 tablespoons butter five Toast 12 slices National Bread. Butter and minutes. Stir in 2 tablespoons flour and add spread each with mustard Place a thin slice 1 y4 cups milk gradually, stirring until mix- of cold baked ham on each slice of toast. ture thickens. Add 1A teaspoon salt, 1 cup Top wi:h a thin slice of soft yellow cheese chopped cooked chicken, y4 cup chopped and sprinkle with paprika. Place on grill pimiento and 1 teaspoon minced parsley. pan and broil until cheese is melted. Serve Let simmer a few minutes until chicken is at once. well heated. Butter thickly, thin slices of • GRILLED TOMATO AND CHEESE National Bread and brown lightly on both SANDWICH sides in frying pan. Cover slices with hot Finely mince 1 green pepper and 1 small, chicken mixture and serve at once. Approxi- onion and combine with 2 tablespoons soft - mate yield: 6 full-slice sandwiches. butter, I/4 teaspoon salt and y8 teaspoon pepper. Peel 3 large tomatoes and cut in * HOT TOMATO AND BACON halves. Spread 6 slices of National Bread SANDWICH with the onion mixture. Cover each with Toast and butter 12 slices National Bread. a tomato half and a slice of soft yellow On each slice of toast place slices of tomato. cheese. Place on grill pan and broil until Cover with thin slices of yellow cheese and cheese melts and browns. Serve with crisp top with a slice of bacon. Broil until cheese broiled bacon. Approximate yield: 6 full- is melted and bacon crisp. Serve at once. slice sandwiches. * SPECIAL SHRIMP SANDWICH it SHRIMP SANDWICH CREOLE Chop iy2 cups of cooked shrimp in small Cut 1 cup cooked shrimp in small pieces. pieces and sprinkle with 1 teaspoon lemon Saute 1 small minced onion and 1 small juice. Saute in 1 tablespoon butter for five minced green pepper in 1 tablespoon butter minutes. Blend with 1 cup thick cream for five minutes. Add 1/2 cup cooked toma- sauce and spread mixture on 8 slices of toes, well drained. Cook 10 minutes longer, toasted National Bread. Sprinkle each sand- add shrimps and heat thoroughly. Spread be- wich generously with grated cheese. Place tween slices of National Bread which have on grill pan and broil until cheese is melted. been toasted and buttered. Cut diagonally. Serve at once. Approximate yield: 8 full- Serve hot. Approximate yield: 6 sandwiches. slice sandwiches. * LOBSTER SALAD SANDWICH * TUNA CLUB SANDWICH Combine iy2 CUPS lobster meat with iy2 Marinate iy2 cups cooked tuna fish and 6 cups shredded celery. Marinate in French thin slices of tomato in French Dressing. Dressing and chill. Drain. Add y2 teaspoon On a slice of toasted buttered National salt and enough mayonnaise to moisten. On Bread place a crisp leaf of lettuce and spread a slice of buttered National Bread place a with mayonnaise. Drain tuna fish and place leaf of crisp lettuce and fill with y2 cup generous portion on each leaf of lettuce. lobster salad mixture. Cover with a second Add a slice of crisp bacon, top with a slice slice of buttered bread and serve. Garnish of tomato and cover with a second slice of with celery hearts and radish roses. Ap- buttered toast. Approximate yield: 6 full- proximate yield: 6 full-slice sandwiches. slice sandwiches. * SALMON AND CUCUMBER finely shredded celery, 1/2 small minced SANDWICH onion, 1/2 teaspoon salt and about y4 cup Remove salmon from 1 medium size can. mayonnaise. Place crisp lettuce on a but- . Flake and free of skin and bones. Sprinkle tered slice of National Bread, cover with with 1 tablespoon lemon juice. Mix with crab meat mixture and a second slice of Vl CUP finely shredded celery hearts, y2 buttered bread. Trim off crusts and cut small minced onion, I/4 teaspoon salt and diagonally. Approximate yield: 8 full-slice sandwiches.