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German Rye Bread Sandwiches
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
A hearty sandwich option.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 28. The excerpt below is the record exactly as published.
GERMAN RYE BREAD SANDWICHES— Put between buttered slices of rye bread chopped beef, cheese or chicken, and cover with finely chopped pickle, dill or the plain sour pickle. Another variation of the German sandwich is a layer of bologna sausage, then a thin layer of pumpernickle
Cook this with the app: pantry check, scaling, and the assistant.