Sandwich Side-by-Side

Sandwiches of History’s Barry Enderwick was kind enough to share his favorite historical sandwich recipe with The Henry Ford Magazine. It got us thinking about facilitating an all-in-good-fun sandwich war, if you will. We’re pitting Enderwick’s pick — Mrs. Rorer’s “My Favorite” Sandwich — against The Henry Ford’s visitor favorite chicken salad sandwich, served daily at Lamy’s Diner in Henry Ford Museum of American Innovation.

MRS. RORER’S “MY FAVORITE” SANDWICH

First published in Sarah Tyson Rorer’s 1894 cookbook Sandwiches — the first American cookbook focusing only on sandwiches. Born in Pennsylvania in 1849, Rorer was a wellknown cookbook author who has been called America’s first dietitian and a pioneer in the field of domestic science.

½ pound of American cheese

½ cupful of thick sour cream

1 teaspoonful of Worcestershire sauce

1 tablespoonful of tomato catsup

½ teaspoonful of salt

½ teaspoonful of paprika

Chop or mash the cheese, add gradually the cream, and when smooth add all the other ingredients. Spread this mixture on thin slices of buttered bread, cover the top with chopped cress, then cover with another slice of bread, press the two together, trim off the crusts and cut into triangles.

LAMY’S MAPLE CHICKEN SALAD SANDWICH

Lamy’s Diner is an authentic 1940s diner sitting in the middle of Henry Ford Museum of American Innovation. It has been serving classic diner fare to museum guests since 2012. Eric Schilbe, executive sous chef at The Henry Ford, tells us that this menu mainstay is always a crowd pleaser. “Chicken salad can be such a simple recipe,” said Schilbe, “but by adding maple syrup, a classic New England ingredient, and a touch of cumin, we set it apart from others.”

2 large chicken breasts, cooked and cooled

4 stalks celery, diced small

¼ cup minced red onion

1 tablespoon yellow mustard

1 tablespoon pure maple syrup

¼ cup mayonnaise

2 tablespoons sour cream

¼ teaspoon cumin

1 tablespoon fresh parsley, chopped fine

1 teaspoon pepper

CHEF’S NOTE

:

During the 1940s, the chicken was typically shredded very fine, and simple ingredients were used. When making this at home, make sure the chicken is not overcooked and that it is very well shredded. This will make the salad moist and flavorful; you can always add a touch more mayonnaise.

Cook, cool and pick the chicken. Place in a food processor and pulse until finely shredded. Add the chicken and all other ingredients together and mix well. Let set, refrigerated, for 1-2 hours before serving. Serve on sturdy white bread with lettuce and tomato.