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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 Columbus Discovery Sandwich was the number #1 recipe chosen in 1959.
They called this sandwich the Columbus Discovery, because it was famous in the Ohio capital at the Neil House.
12 slices rye bread
butter or margarine
1 1/4 cups diced cooked ham
1 1/4 cups diced cooked white turkey meat
1 tbsp finely chopped chives
1/3 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tsp prepared mustard
1/2 tsp Worcestershire sauce
Lettuce, sliced tomatoes and sliced dill pickles for garnish
Toast both sides and butter one side of each of the 12 slices of rye bread.
Combine the diced ham, diced turkey, chives, Parmesan cheese, mayonnaise,
mustard and Worcestershire sauce and mix well.
Spread mixture over buttered side of 6 toasted slices of rye bread
and brown under broiler.
Place rye bread slices with sandwich filling, open face, on serving plates.
Place remaining 6 toasted slices of rye bread on plate, buttered side up,
and top each with lettuce, sliced tomato and sliced pickles.
Makes 6 sandwiches.
Source: Toledo Blade newspaper, Sep 6, 1959
The Columbus Discovery Sandwich was the number #1 recipe chosen in 1959.
They called this sandwich the Columbus Discovery, because it was famous in the Ohio capital at the Neil House.
12 slices rye bread
butter or margarine
1 1/4 cups diced cooked ham
1 1/4 cups diced cooked white turkey meat
1 tbsp finely chopped chives
1/3 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tsp prepared mustard
1/2 tsp Worcestershire sauce
Lettuce, sliced tomatoes and sliced dill pickles for garnish
Toast both sides and butter one side of each of the 12 slices of rye bread.
Combine the diced ham, diced turkey, chives, Parmesan cheese, mayonnaise,
mustard and Worcestershire sauce and mix well.
Spread mixture over buttered side of 6 toasted slices of rye bread
and brown under broiler.
Place rye bread slices with sandwich filling, open face, on serving plates.
Place remaining 6 toasted slices of rye bread on plate, buttered side up,
and top each with lettuce, sliced tomato and sliced pickles.
Makes 6 sandwiches.
Source: Toledo Blade newspaper, Sep 6, 1959
