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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 Beef Dauvergne Sandwich was the number #1 recipe chosen in 1961.
It was created by Miss Winifred M. Ayers of Chicago, IL. She was a graduate dietitian and assistant director of food service for Chicago's Presbyterian - St. Lukes Hospital.
12 slices enriched round, hearth-baked white Italian bread, 1/2 inch thick
Butter or margarine, softened
1/2 cup blue cheese spread
3/4 pound thinly sliced rare roast top sirloin of beef
Freshly ground black pepper
9 to 12 thin slices mild Bermuda onion
Spread bread with butter or margarine.
Spread 6 slices with blue cheese spread.
Cover remaining bread with roast beef.
Dust beef well with freshly ground pepper.
Cover beef with onion slices.
Close sandwich with cheese-spread slices.
Cut each sandwich into four pieces, fastening with
toothpicks, if necessary.
Makes 6 sandwiches.
Source: Miami News newspaper, July 30, 1961
The Beef Dauvergne Sandwich was the number #1 recipe chosen in 1961.
It was created by Miss Winifred M. Ayers of Chicago, IL. She was a graduate dietitian and assistant director of food service for Chicago's Presbyterian - St. Lukes Hospital.
12 slices enriched round, hearth-baked white Italian bread, 1/2 inch thick
Butter or margarine, softened
1/2 cup blue cheese spread
3/4 pound thinly sliced rare roast top sirloin of beef
Freshly ground black pepper
9 to 12 thin slices mild Bermuda onion
Spread bread with butter or margarine.
Spread 6 slices with blue cheese spread.
Cover remaining bread with roast beef.
Dust beef well with freshly ground pepper.
Cover beef with onion slices.
Close sandwich with cheese-spread slices.
Cut each sandwich into four pieces, fastening with
toothpicks, if necessary.
Makes 6 sandwiches.
Source: Miami News newspaper, July 30, 1961