In a time before microwaves at the workplace, these women had the right idea with creative and incredibly good sandwiches. I had my doubts about some of these “Sandwich Fillings for the Lunch Box”, but with my and my husband’s rave reviews here are the lunch recipes from our first week:
Bacon and Pickle Filling
6 slices crisp cooked bacon
1/2 c. chopped dill pickle
1/4 c. mayonnaise
Fry bacon crisp. Lay on absorbent paper to drain excess grease. Crumble and combine with the chopped dill pickle and mayonnaise. Makes enough for 4 sandwiches. Serve on Rye Bread.
Egg and Celery Filling
3 hard-cooked eggs
1/3 c. finely cut celery
Mayonnaise or sandwich spread
Moisten the finely chopped, hard-cooked eggs and celery with sandwich spread or mayonnaise. Spread on buttered, enriched white bread.
Peanut Butter “Pep-Up” Filling
To sufficient peanut butter for 4 or 5 sandwiches, add 1/4 cup honey and 1 cake compressed yeast. This makes an excellent sandwich, because yeast is rich in some vitamins. (Note: I didn’t figure out the conversion between the 1 cake compressed yeast to my tiny jar of yeast, so I just sprinkled some onto the mixture.)
This dressing is incredible. I will never, ever miss the store-bought versions after this.
Special French Dressing
1 clove of garlic, grated (or minced) fine
1/2 c. sugar
1/3 c. mild vinegar (I used apple cider vinegar)
1 tsp. Worcestershire sauce
1 small onion, grated (or dry minced)
2/3 c. tomato catsup (see my recipe below for homemade catsup)
1 tsp. salt
2 c. salad oil (I only had 1 1/2 c. good quality olive oil)
Mix in order given and beat with rotary egg beater or with electric mixer (thank God!). Place in quart jar and store in cool place until ready to use.
6 oz. tomato paste
1/2 c. corn syrup
1/2 c. white vinegar
1/4 c. water
1 tsp. salt
1/4 tsp. onion powder
1/8 tsp. garlic powder
Combine over medium heat. Whisk. After boil is reached, simmer 20 minutes, stirring often. Refrigerate until ready to use.