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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 Confetti U.S.A. Sandwich was the number #1 recipe chosen in 1976.
It was created by Michael J. Holowis of Phoeniville, PA.
The Confetti U.S.A. Sandwich is filled with chopped hard boiled eggs, crumbled bacon, melted Cheddar cheese, chopped fresh spinach, shredded carrots, chopped pimiento-stuffed green olives and chopped black olives mixed with sour cream on toasted English muffins.
9 hard-cooked eggs, chopped
1/2 cup dairy sour cream
1/3 cup chopped fresh spinach
1/4 cup shredded carrot
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped pitted ripe olives
6 English muffins, split, toasted and buttered
Butter
1 cup (4 oz) shredded Cheddar cheese
6 slices bacon, cooked crisp and crumbled
6 sliced pickles for garnish
6 whole pimiento-stuffed green olives for garnish
6 whole pitted ripe olives for garnish
Combine eggs, sour cream, vegetables and olives.
Split, toast and butter English muffins.
Spread egg mixture over tops and bottoms of muffins.
Sprinkle each with shredded cheese and bacon.
Broil about 6-inches from broiler until cheese melts,
3 to 5-minutes.
Serve open-faced, 2 per person.
Garnish with sliced pickle, pitted ripe olives and
stuffed green olives on wooden toothpicks.
Makes 6 sandwiches.
Source: Star-News newspaper, Sep 15, 1976
The Confetti U.S.A. Sandwich was the number #1 recipe chosen in 1976.
It was created by Michael J. Holowis of Phoeniville, PA.
The Confetti U.S.A. Sandwich is filled with chopped hard boiled eggs, crumbled bacon, melted Cheddar cheese, chopped fresh spinach, shredded carrots, chopped pimiento-stuffed green olives and chopped black olives mixed with sour cream on toasted English muffins.
9 hard-cooked eggs, chopped
1/2 cup dairy sour cream
1/3 cup chopped fresh spinach
1/4 cup shredded carrot
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped pitted ripe olives
6 English muffins, split, toasted and buttered
Butter
1 cup (4 oz) shredded Cheddar cheese
6 slices bacon, cooked crisp and crumbled
6 sliced pickles for garnish
6 whole pimiento-stuffed green olives for garnish
6 whole pitted ripe olives for garnish
Combine eggs, sour cream, vegetables and olives.
Split, toast and butter English muffins.
Spread egg mixture over tops and bottoms of muffins.
Sprinkle each with shredded cheese and bacon.
Broil about 6-inches from broiler until cheese melts,
3 to 5-minutes.
Serve open-faced, 2 per person.
Garnish with sliced pickle, pitted ripe olives and
stuffed green olives on wooden toothpicks.
Makes 6 sandwiches.
Source: Star-News newspaper, Sep 15, 1976
