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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 Oh Boy Farm Boy Sandwich was the number #1 recipe chosen in 1964.
It was created by Gordon Snyder of Columbus, OH. He was a manager of a large chain of restaurants. The Oh Boy Farm Boy sandwich has a sausage patty on top of zippy sauerkraut spooned over a bun topped with broiled Swiss cheese and sliced stuffed olives.
1 1/2 pounds fresh (bulk) pork sausage
2 to 3 tbsp water
1 tsp butter or margarine
3/4 cup well-drained, chopped sauerkraut
1/2 tsp caraway seeds
6 slices (1-oz each) natural Swiss cheese
6 hamburger buns, split and toasted
18 slices pimiento-stuffed green olives
12 carrot sticks for garnish
Corn chips for garnish
Form pork sausage into 6 patties about 3/4-inch thick.
Place patties and water in cold frying pan. Cover
tightly and cook slowly for 5-minutes. Remove cover.
Pour off drippings. Cook patties until browned.
Melt butter or margarine in saucepan.
Add sauerkraut and caraway seeds. Cook slowly until
heated through, stirring occasionally to prevent
browning.
Place sausage patties on broiler rack.
Top each patty with a slice of Swiss cheese.
Insert broiler pan and rack so top of patties is
3-inches from heat. Broil until cheese is melted
slightly. Place 2 tablespoons sauerkraut-caraway
mixture on bottom half of each bun. Place sausage
patty and cheese on top of sauerkraut.
Top each with 3 slices pimiento-stuffed olives.
Add top half of bun. Serve hot with carrot sticks
and corn chips.
Makes 6 sandwiches.
Source: Kentucky New Era newspaper, Aug 21, 1964
The Oh Boy Farm Boy Sandwich was the number #1 recipe chosen in 1964.
It was created by Gordon Snyder of Columbus, OH. He was a manager of a large chain of restaurants. The Oh Boy Farm Boy sandwich has a sausage patty on top of zippy sauerkraut spooned over a bun topped with broiled Swiss cheese and sliced stuffed olives.
1 1/2 pounds fresh (bulk) pork sausage
2 to 3 tbsp water
1 tsp butter or margarine
3/4 cup well-drained, chopped sauerkraut
1/2 tsp caraway seeds
6 slices (1-oz each) natural Swiss cheese
6 hamburger buns, split and toasted
18 slices pimiento-stuffed green olives
12 carrot sticks for garnish
Corn chips for garnish
Form pork sausage into 6 patties about 3/4-inch thick.
Place patties and water in cold frying pan. Cover
tightly and cook slowly for 5-minutes. Remove cover.
Pour off drippings. Cook patties until browned.
Melt butter or margarine in saucepan.
Add sauerkraut and caraway seeds. Cook slowly until
heated through, stirring occasionally to prevent
browning.
Place sausage patties on broiler rack.
Top each patty with a slice of Swiss cheese.
Insert broiler pan and rack so top of patties is
3-inches from heat. Broil until cheese is melted
slightly. Place 2 tablespoons sauerkraut-caraway
mixture on bottom half of each bun. Place sausage
patty and cheese on top of sauerkraut.
Top each with 3 slices pimiento-stuffed olives.
Add top half of bun. Serve hot with carrot sticks
and corn chips.
Makes 6 sandwiches.
Source: Kentucky New Era newspaper, Aug 21, 1964