Savory Sandwiches

Spread slices of whole-wheat or graham toast with butter. Over these place slices of crisply cooked bacon. Sprinkle generously with chopped pickle and horseradish. Serve with sliced tomatoes.

Sardine And Toast Sandwiches

1 cup sardines



Mayonnaise Lemon-juice Graham bread

Sardines that have been prepared in oil are to be preferred for these sandwiches. Drain the sardines, tear them in pieces, add a few drops of lemon-juice, onion-juice and enough mayonnaise to moisten. Toast medium-thin slices of graham bread and spread with butter creamed with a few drops of lemon-juice. Cover with lettuce and add the sardines and another slice of toast. Serve with a garnish of lemon.

Cheese And Tomato Sandwiches

6 slices bread 6 slices tomato

6 slices bacon Grated cheese

Butter the slices of bread. On each slice, place a slice of tomato, cover with grated cheese, and add a slice of bacon. Toast under the flame of a broiler until the bacon is crisp.

Ham Or Bacon And Cheese Sandwiches

Butter slices of toasted bread. Cover with a thin slice of boiled ham or bacon, spread with mustard, and cover with a layer of thinly sliced or grated cheese. Place the slices in the oven until the cheese is melted. Garnish with minced parsley and serve at once.

Peanut And Chili Sandwiches

Mix peanut butter with chili sauce to form a paste. Spread slices of hot brown bread or toasted graham bread with butter, add the mixture and put the slices together with crisp lettuce leaves between. Garnish with slices of dill pickle.

Deviled Tomato Sandwiches

6 tomatoes

1 cup bread crumbs

4 slices bacon



1 cup ground boiled ham

1 tablespoon French mustard

6 slices bread

Cut a slice from the stem end of each tomato. Sprinkle with salt, pepper and bits of bacon. Bake until the tomatoes are tender. Serve on slices of hot buttered toast spread with the ground ham mixed with the mustard.

Suggestions For Breakfast Sandwiches

Poached egg on toast is an open-faced sandwich. Rolls split, toasted, and buttered, with broiled tender bacon placed between them, or bacon between crisply toasted slices of well buttered corn bread are other forms of breakfast sandwiches.

Creamed oysters on toast, scrambled eggs on buttered toast spread with anchovy paste, creamed codfish between two slices of buttered toast are all in the breakfast category of sandwiches. To make a variation of French toast that takes it out of the sweet and puts it into the meat class, spread buttered slices of bread with deviled ham, put the slices together in twos, dip them into a mixture of egg and milk in proportion of two eggs to one cup of milk, and then saute the slices in butter until they are nicely brown on both sides.

Old fashioned country sausage may be cut in thin rounds, fried a delicate brown and served between hot, savory pancakes of the same size as the sausage slices.


Bread for toast should be cut in slices from one-eighth to one-half inch thick and toasted over a clear fire or in a gas or electric toaster until both sides are an even, rich golden brown. Unless a toaster with an automatic timing and turning device is used, the slices should be turned two or three times to avoid warping.