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Old Fashioned Sandwiches

Updated on June 5, 2013

What were the once-common old fashioned sandwiches?

As cooking, tastes, and society are always evolving, there are sandwiches that have fallen out of fashion in the 21st century. This hub gives recipes for old fashioned sandwiches that were popular in the early 1900s, specifically the oyster sandwich, sardine sandwich, and pheasant sandwich.


Oyster Sandwich

Oysters at one time were food for the lower classes. And before the industrial age polluted them almost out of existence, they were quite plentiful. But before modern freezing technology, oysters had to be eaten very quickly after the oyster died, or else people would get food-borne illness.

So between the inconvenience and the taste, this caused anyone who could afford decent food to avoid oysters. But by the 20th century, oysters were in because they were now chic and expensive. Oyster sandwiches are available as a specialty in certain parts of the country, but nowadays they are breaded and deep fried.

To make an old-fashioned oyster sandwich, fry four oysters in a bit of butter, onion, and salt. Spread mayonaisse sauce on crusty bread and top with fried oysters.


Sardine Sandwich

This is one of the most common old-fashioned sandwiches. Sardines were once a much-eaten food because they were preserved in cans and were an easy protein source to obtain. Sardine factories were quite popular on the East Coast of the U.S.

Between the availability of canned sardines across the country and the sardine factory workers themselves needing a good lunch, the sardine sandwich become popular. Sardines today are most often eaten straight from a can or on crackers.

To make a sardine sandwich, combine sardines canned in mustard, lettuce, and a hearty bread.


Pheasant Sandwich

While hunting game in the U.S. is still a common practice, in major cities of the country, like Chicago and Manhattan, the practice is unheard of

My great-great-grandmother lived on 50 acres of farm and grass where pheasant was plentiful, and pheasant sandwiches were as common to her as us eating chicken sandwiches today.

Making this sandwich involved stripping a pheasant carcass, making a white sauce from butter, salt, flour, milk, and pepper, and then pouring the sauce and pheasant meat over day-old bread.


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