Popular sandwiches from the 1950s

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I’m still a big fan of the double-decker Club Sandwich and make one at least once a month. Had one at a Woolworth’s lunch counter when I was eight—because I liked the photo on the menu—and it’s been a favorite ever since. And there are rules: Must be a double-decker; each triangular section must be speared with a tall frill pick.

My mom used to make a frosted sandwich loaf when she hosted a ladies luncheon. She’d buy an unsliced pullman loaf at the bakery and use an electric knife to slice the loaf horizontally.

Thanks for providing the link!
 
On of my real favorites I rarely eat them anymore because we don't buy bacon or Miracle Whip now, is a toasted BLT with Miracle Whip (mayo isn't the same).
If you can call a Patty Melt as a sandwich that's right up there too and it's been a number of years since I've had one. Used to get them at Dennys frequently when we lived out west but there aren't any here near us.
 
I love sandwiches! Almost any kind of sandwich. We have a half a sandwich each for lunch every day and Friday nights are sandwich nights for dinner.

One sandwich left out of the list for 50’s sandwiches is the Tuna Melt. I used to think that the idea of a hot tuna sandwich was not appetizing. But David convinced me to make them one day and it made me a believer. The one sandwich from the list that is a particular favorite of mine is the Grilled Reuben, OMG was there ever a more heavenly sandwich?

If I do say so myself I make a pretty damn good sandwich, any kind. I don’t just slap them together, but take care that everything is just right and it pays off. If I was allowed only one type of food for the rest of my life it would be sandwiches, just so long as I could have a variety.

Eddie
 
I have a recipe for hot tuna sandwiches. Tuna, some chopped hard-cooked eggs, shredded cheese, a jar of diced pimientos, mayo and seasonings. Like you, Eddie, I didn’t think I’d like it, but it’s in regular rotation at my house.

I ate too many Reubens over St. Patrick’s Day, so I’m over them for awhile, but they really are delicious.
 
I make my Tuna Melts this way:

For the Tuna Salad for 2 sandwiches:
1 5oz can of Oil Packed Solid White Albacore, well drained
2 tbs Best Foods mayonnaise
1/2 tsp yellow mustard
1 tbs sweet pickle relish
2 tbs finely minced celery
5 shakes of black pepper
Mix all together well with a fork

Lay out 4 slices of bread, I usually use Whole Wheat, but White bread is good too. Cover each slice with thinly pre sliced Sharp Cheddar cheese, ( I use 5 slices, 1 whole slice on each slice of bread and I cut the 5th slice into 1/4’s and use 1/4 to cover the margin on each slice of bread. Place 1/2 of the tuna salad on each of the bottom slices, spreading it evenly to the edges, cover with the top slice of bread carefully to keep the cheese slices in place. Lightly butter with soft butter the top of each sandwich and place buttered side down on griddle heated on med to med low heat set timer for 4 mins and lightly butter the top sides of each sandwich. Be careful to not over brown the sandwiches, turn over after 4 mins and brown the second side. Enjoy!

Eddie[this post was last edited: 3/25/2024-15:09]
 
I had no idea ...

It was called a Braunschweiburger, but I guess I've been eating those since the 80's or so.

I've never cooked the meats together, just slices of the Braunschweiger as is and topped with (cooked separately) bacon. Add onions, iceberg lettuce, tomatoes, and substitute mayo for mustard on toasted bread.

Delicious.
 
I eat club sandwiches at least twice a week. I usually get the Grilled Chicken Club at McAlister's Deli, but sometimes the McAlister's Club with turkey and ham. I have to modify them, as standard they both come with bacon and cheese, and I'm not supposed to eat those very often. I haven't had one for over a week, since I had dental surgery last Monday. I'm going over there in a little while, and going to get the Grilled Chicken, and some of their famous Sweet Tea.
 
BLT’s

Hint, bake the bacon in the oven by laying the slices onto a baking sheet, leave enough space so the slices don’t overlap. Preheat oven to 400F and place the baking sheets on separate shelves, it takes two baking sheets to bake 1 lb of bacon. Set timer for 10 mins, at end of 10 mins rotate the pans by moving the upper pan to the lower shelf and the lower pan to the upper shelf and turn each pan half way around and bake for another 8-10 mins. Remove the baked slices from pans and drain on paper towels.

Each slice will be perfectly crisp and flat and make your BLT’s easier to assemble and cut. Plus you’ll have no splattered grease to clean up from your stove top and counters and less smell of bacon lingering in the house.

Once you cook bacon this way you’ll never want to fry it on the stove again. I always cook 1lb of bacon at a time, use half of it to make two generous BLT’s for our dinner and cut the other half of the slices into 1/2” pieces while still hot and save it to make Denver Omelet's the next day for dinner, using the bacon instead of Ham and the Denver Omelet’s taste better using bacon than with Ham.

Eddie
 

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