Savory Sandwich, 1931– A Vintage Recipe Test - Mid-Century Menu (2024)

The concept is good, but I think you’re right, it’s an ingredients problem. My family has a minced sandwich filling that my grandmother always just called “chopped meat.” Usually ham, you grind it through an old steel turn-of-the-century meat grinder (I have hers, with two different grades of grinding teeth) and then mix it with mayo and usually diced onion and diced celery. AKA “ham salad,” it’s actually very good, and is a great way to use up those Easter ham leftovers and scrap pieces.

hmmm…i always have a problem with “dried beef” when it comes in a jar. there is no comparison to the air dried beef of the pennsylvania dutch area. i wonder if that would be better…still be really salty though.

The Student @ Food for Dissertatingon August 19, 2015 at 10:15 pm

I would try this warm on toast. But first I’d have to get over dried beef in a jar.

For anyone wanting to try this recipe, I would suggest using Buddig Sliced Beef (it’s less salty), or use the Armour but soak it for a while before use. I’ve always thought the Armour was very salty and usually soak it before any use. A pizza sandwich doesn’t sound half bad, though.

I think the recipe assumes that the beef will be soaked in water first to soften it and remove salt, yes. I’ve seen videos of people trying that dried beef and complaining about the salt and apparently never thinking to soak it (I’ve never tried the stuff and wouldn’t have thought to soak it either if I hadn’t been warned).

Hi Mark! It actually said on the Armour jar to give it a short soak in warm water and then rinse it off before using it in recipes. Even after that, when mixed with the American cheese, it was still pretty salty! 🙂

I have to admit, ham salad is one of my favorite things!

I love about anything through a grinder. any kind of meat, mixed with mayo for a sandwich. chunkier, mixed with diced potato and onion for hash.

My mom used to make a bologna spread similar to that, many years ago. She would buy an unsliced chunk of bologna and grind it up with her old metal grinder that fastened to the cutting board. Along with it she would grind pickles, onions and I think, hard boiled eggs, then add mayo and mustard. It actually tasted pretty good, but unfortunately looked like cat food.

My grandmother made this! Hers was slightly carried. She used sharp cheddar , an agg, and a chunk of butter and it was cooked in a double boiler. It was best on toast or crackers.