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Sandwiches - What was Nifty in the 1950s

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TasunkaWitko View Drop Down
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    Posted: 07 May 2013 at 08:21

From Restaurant Hospitality Magazine:

Quote 9 vintage sandwiches: What was hip in 1956

How sandwich ideas have evolved

By Gail Bellamy

Thu, 2013-05-02 16:37

In the summer of 1956, American Restaurant Magazine (Restaurant Hospitality’s forerunner) presented 30 sandwich ideas. Dwight D. Eisenhower was president, the year’s number one song was Elvis Presley’s Heartbreak Hotel, movie audiences were watching The Ten Commandments and Invasion of the Body Snatchers, I Love Lucy was the most popular TV show, and Americans were eating sandwiches made with sardines and braunschweiger.

 If nothing else, the following vintage recipe ideas demonstrate how our sandwiches reflect the popular ingredients and culinary influences of the day. In the Fifties, canned sardines were a prevalent lunch item, convenient and with a healthy halo. American cheese slices also emerged as a convenient new product in the 1950s, while canned soups inspired casseroles and other specialties. It’s probably no coincidence that Poppy Cannon’s first Can-Opener Cookbook was published in the early 1950s. Many customers expected fish on Fridays. Meaty sandwiches included braunschweiger, and triple-decker combos like club sandwiches with three slices of bread.  Although you wouldn’t know it from the names of these Fifties sandwiches, bacon was as popular then as it is now, and is featured in four of the nine menu suggestions below. 

1. B&B rolls: These had nothing to do with Benedictine and Brandy.  The B&B stood for braunschweiger and bacon—specifically, mashed braunschweiger liver sausage and chopped bacon. The meats were combined with chili sauce, then spread on the lower portion of Kaiser rolls cut into thirds horizontally.  The center slice of the rolls was spread with mayonnaise, lettuce, a tomato slice, a raw onion slice or a slice of cucumber, then topped with the upper slice of the Kaiser roll. The sandwiches were held together with toothpicks.

2. Braunschweiburgers: Braunschweiger smoked liver sausage shows up again, and also in the company of bacon slices.  This time, slices of braunschweiger were spread with mustard and wrapped with bacon slices, topped with an onion slice, seasoned with paprika and garnished with a tomato slice and a mushroom cap. The bacon and vegetables were secured with toothpicks, then baked.  The burgers were served open-faced on toasted hamburger buns.

3. Souper burgers: Think of these as mini meatloaf patties. They were made with condensed cream of mushroom soup, ground beef, dry bread crumbs, minced onion and parsley, an egg, salt, water and shortening.

4. Friday burgers: Today, these might be called Tuna Melts. The burgers were a combination of flaked tuna, Miracle Whip salad dressing, dry bread crumbs, onion, chopped dill pickle, celery salt, salt and pepper. The burgers were baked, then topped with a slice of American cheese and served on toasted hamburger buns.

5. Maine sardine burgers: This seafood sandwich spotlights canned sardines. The burgers were shaped into patties with corn flakes, parsley, lemon juice, salt and grated onion, then fried in butter. Sardine burgers were served on toasted hamburger buns.

6. Oyster club sandwiches: This combo is a variation on the club sandwich and the BLT. It featured slices of fried bacon with oysters dredged in seasoned flour and fried in bacon fat. Other ingredients included lettuce, tomato slices, and mayonnaise. The sandwich was served on buttered toast.

7. Apple and cheese sandwiches: American cheese was the starting point for this grilled cheese sandwich variation. A slice of white toast (trimmed of crust) was spread with mayonnaise, covered with a slice of cheese, then an apple slice brushed with melted margarine and sprinkled with brown sugar. Finally, two slices of broiled bacon were added before the toast slices were placed under a broiler until the cheese was melted and the bacon crisped. 

8. French-fried cheese sandwich with smoked sausage and apple sauce: This hybrid sandwich was part grilled cheese, part deep-fried croque monsieur and it seemed to demand a glass of beer as the beverage of choice. Sharp Cheddar cheese was ground and mixed with chili sauce, using a beater. For each sandwich, a scoop of cheese was placed on a bread slice and topped with a second slice of bread. The sandwiches were then dipped in an egg and milk mixture and deep-fat fried. Each sandwich was served with three split smoked sausage lengths on top, accompanied by apple sauce.

9. Chicken asparagus rolls: For this sandwich served in hot dog rolls, asparagus and cooked chicken slices were mixed with French dressing and topped with curry mayonnaise.

Source URL: http://restaurant-hospitality.com/food-trends/9-vintage-sandwiches-what-was-hip-1956

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2013 at 08:50
I grew up in the '50s, and don't recognize any of those first 9.

Strange.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2013 at 08:57
My guess is that the editors probably picked a few of the ones that sounded most "interesting." I had heard of a couple of them, but I've never tried them - most of them sound like they would be worth trying!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2013 at 16:35
Set any one of those in front of me and I would eat it. Fried oyster sandwich? Yeah, even one of those.

Fried spam and apple butter (tasty!)





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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2013 at 01:33
I've had my share of liverwurst sandwiches, but not as mentioned above....had a few sardine sandwiches as well, but never as a burger.

Got to stay away from the liver sausage now...cholesterol bomb don't you know?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2013 at 12:00
I had to bring this back up to the top, just for the heck of it. Am I the only one who thinks that cover photo looks the way a cafe or diner SHOULD look? Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2013 at 13:25
Yeah, I would try any of those. 

Worst part is, I'm one of those people that actually like Sardines.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2013 at 15:13
Me, too, Darko. Sardines with some raw onion on dark bread. That's real eating.

Ron: You mean they can look different than that?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 28 September 2013 at 02:23
Originally posted by TasunkaWitko TasunkaWitko wrote:

I had to bring this back up to the top, just for the heck of it. Am I the only one who thinks that cover photo looks the way a cafe or diner SHOULD look? Wink

Perhaps except for the color scheme Ron....not too fond of that coral-colored stuff. It does look just about like any of dozens of places I was in as a young lad.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 28 September 2013 at 05:25
I will never for get my first experience of an American sandwich...
Los Angeles, (Anaheim) 1974 - 5pm ish,
It was something like 19 hours after leaving NZ, the planes were DC10's.
I do not recall the aircraft meals, but I do remember that none of us were particularly hungry. At the time in my world a sandwich was simply two thin slices of bread with an even thinner slice of meat or cheese and a simple relish or chutney spread. 
like this...
I remember I ordered a turkey sandwich, thinking I would get cold roast turkey, thinly shredded between two thin slices of bread - a small light meal.

What I got was this


True story - that was my introduction to american food.

I have never eaten a turkey sandwich since.Embarrassed


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 29 September 2013 at 02:35
Ahhh, yes! The after Thanksgiving open faced hot turkey sandwich with gravy....mmmmmmmmmmmmmmTongue That was always my favorite part of Thanksgiving.
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