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 Schroeder Sandwich was the number #1 recipe chosen in 1957.

Rolf Smerling named the sandwich after the Milwaukee hotel where he was employed.



4 slices rye bread, whole wheat bread or pumpernickel, toasted
Butter or margarine
1/4 cup butter
1 clove garlic, minced
4 beef tenderloin tips, 1-inch thick (4 oz each)
Salt and pepper
1/2 cup sweet red wine
3 oz blue cheese, crumbled

Spread toast with butter or margarine. Melt 1/4 cup butter
in large, heavy skillet. Add garlic. Cut horizontally almost
through tenderloins and then open them, butterfly fashion.
Flatten tenderloins and put into skillet. Season with salt
and pepper. Cook until browned on both sides. Add wine and
allow to simmer about one minute. Place each tenderloin on
buttered toast and pour juice over meat. Sprinkle about
1 1/2 tablespoons blue cheese over each tenderloin.
Place sandwiches under broiler until cheese is melted.
Serve hot, open face, with French fries, cole slaw and
dill pickles.

Makes 4 sandwiches.

Source: Miami News newspaper, Aug 5, 1957