Ordinary Sandwiches is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of sandwiches made from buttered bread topped with mustard, meat and pickles. The full recipe is presented here and I hope you enjoy this classic British version of: Ordinary Sandwiches.
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This is a classic recipe for a Victorian version of Ordinary Sandwiches that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 365.—ORDINARY SANDWICHES.
Between thin slices of bread and butter cut—either from half-quartern brown or French loaves or from rolls, place thin slices of beef, veal and ham, or bacon, mutton, poultry, or game ; in any case, the meat should be seasoned with pepper and salt, and English or French mustard; sliced pickles are sometimes added. When the sandwiches have been pressed with the hand, to make all ingredients adhere together, cut them in squares, dish up on a napkin, and serve.
Modern Redaction
Ingredients:
thin slices of bread, buttered (from brown or French loaves)
thin slices of roast beef, roast veal, cooked ham, bacon, mutton, poultry or game
salt and freshly-ground black pepper, to taste
English mustard or Dijon mustard
sliced pickles
Method:
Season the meat slices to taste with mustard, salt and black pepper. Sit on top of a slice of bread and add pickles then sit a second slice of bread on top. Cut into squares, arrange attractively on a dish and serve.
