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The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.
The Omelette A La Swiss Sandwich was the number #1 recipe chosen in 1963.
It was created by Roger Rieger of Mojave, CA. The sandwich combines sour dough bread with Swiss cheese and an omelet filled with mushrooms, sausage, green onions and parsley.
6 eggs, beaten
6 cooked link sausages, thinly sliced
6 tbsp sliced, cooked, fresh or canned mushrooms
2 tbsp chopped green onions
1 tbsp chopped fresh parsley
1/4 tsp salt
Dash of ground black pepper
12 (1-inch thick) slices white sour dough or Vienna bread (1 pound loaf)
Butter or margarine, softened
6 slices Swiss cheese
French fried potatoes for garnish
6 lettuce cups for garnish
6 wedges tomato (1 large tomato) for garnish
12 pimiento-stuffed green olives for garnish
Parsley for garnish
Combine eggs, sausage, mushrooms, onions, parsley, salt and black pepper.
Pour about 1/3 cup egg mixture into lighly greased hot small omelet pan or six-inch skillet.
Cook, stirring gently, until top is set but still moist and bottom is lightly browned.
Remove omelet from heat and fold in half. Keep warm while preparing five remaining omelets.
Toast bread and spread with butter or margarine.
Place omelets on half of toast slices. Fold cheese slices to cover remaining toast slices.
Place cheese and omelet topped slices, open faced, under broiler or in oven until cheese melts.
Serve one cheese-topped and one omelet-topped slice per sandwich.
Garnish each with French fried potatoes and lettuce cup filled with tomato wedge, two olives
and parsley sprig on the side. Serve open faced.
Makes 6 sandwiches.
Source: St. Petersburg Times newspaper, Aug 1, 1963
The Omelette A La Swiss Sandwich was the number #1 recipe chosen in 1963.
It was created by Roger Rieger of Mojave, CA. The sandwich combines sour dough bread with Swiss cheese and an omelet filled with mushrooms, sausage, green onions and parsley.
6 eggs, beaten
6 cooked link sausages, thinly sliced
6 tbsp sliced, cooked, fresh or canned mushrooms
2 tbsp chopped green onions
1 tbsp chopped fresh parsley
1/4 tsp salt
Dash of ground black pepper
12 (1-inch thick) slices white sour dough or Vienna bread (1 pound loaf)
Butter or margarine, softened
6 slices Swiss cheese
French fried potatoes for garnish
6 lettuce cups for garnish
6 wedges tomato (1 large tomato) for garnish
12 pimiento-stuffed green olives for garnish
Parsley for garnish
Combine eggs, sausage, mushrooms, onions, parsley, salt and black pepper.
Pour about 1/3 cup egg mixture into lighly greased hot small omelet pan or six-inch skillet.
Cook, stirring gently, until top is set but still moist and bottom is lightly browned.
Remove omelet from heat and fold in half. Keep warm while preparing five remaining omelets.
Toast bread and spread with butter or margarine.
Place omelets on half of toast slices. Fold cheese slices to cover remaining toast slices.
Place cheese and omelet topped slices, open faced, under broiler or in oven until cheese melts.
Serve one cheese-topped and one omelet-topped slice per sandwich.
Garnish each with French fried potatoes and lettuce cup filled with tomato wedge, two olives
and parsley sprig on the side. Serve open faced.
Makes 6 sandwiches.
Source: St. Petersburg Times newspaper, Aug 1, 1963
