Cheese Sandwiches

Ingredients

• salt
• pepper
• mustard
• thin slices of any cheese
• equally thin slices of bread

Method

1. 1

   Place thin slices of cheese seasoned with salt, pepper, and mustard between equally thin slices of bread.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 376. The excerpt below is the record exactly as published.

Cheese Sandwiches. — Thin slices of any cheese seasoned with salt, pep- per, and mustard, between equally thin slices of bread. Cheese Sandwiches are sometimes made by laying a wafer-like slice of cheese between two thin slices of bread, from which all crust has been re- moved. Drop into deep boiling fat, and fry quickly to a golden-brown color. Lay the sandwiches for a mo- ment on tissue-paper in a hot colan- der, then pile upon a folded napkin on a small platter. Cheese Sandwiches, Hot. — May be made of Graham bread sliced very thin and spread with a paste made by rubbing six table -spoonfuls of freshly grated cheese with two table- spoonfuls of butter. Sprinkle with salt, add a dash of paprika, press the two sides of the sandwich firmly to- gether, and fry in hot butter. When lightly browned they are done. Chicken Sandwiches. — To a cupful of finely chopped cold chicken allow six large oysters and three table- spoonfuls of melted butter. Cook the oysters in their own liquor until the edges curl ; chop them, and add to the chicken. Season the mixture with salt and white pepper

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