We are still snowed in, so today’s menu is going to be super simple. Fortunately, I had all of the ingredients for these toasted cheese sandwiches, so that’s what we ate today for lunch. They are from the Culinary Arts Institute’s 1941 500 Tasty Sandwiches and thankfully were better than the cottage cheese sandwiches I made a few days ago.
Tasty Toasted Sandwiches
- 3 pimientos
- 1 small onion
- 1/2 lb American cheese
- 2 hard-cooked eggs
- 1/4 tsp salt
- dash pepper
- 1/4 tsp paprika
- 2 tbsp prepared mustard
- 16 slices bread
- melted butter
Force pimientos, onion, cheese, and eggs through a food chopper. Add salt, pepper, paprika, and mustard. Mix thoroughly. Spread between slices of bread, brush bread with melted butter and toast under a preheated broiler or in a sandwich grill. Makes 8 sandwiches.
Results
I liked these sandwiches. It’s been cold, so a hot sandwich hit the spot. I think they’d be great with a nice warm soup to accompany them. (I’ll link a couple of my favorite options below.) The spread was both cheesy and oniony, more of a sandwich spread than the cheese you’d find on a grilled cheese sandwich. We made some extra filling and I am going to use it as a dip tonight with tortilla chips. If you don’t need 8 sandwiches, that’s another way to use this recipe.
Soups to try with this:
History in the Kitchen 