Recipe: Dilly Beef Sandwich - 1977 #1 winner

DILLY BEEF SANDWICH - 1977 #1 WINNER

3/4 cup dairy sour cream
1 tsp prepared yellow mustard
1 tsp prepared horseradish
2 tbsp dry onion soup mix or 2 (1/4 oz) pkgs instant onion soup mix
18 oz thinly sliced roast beef
12 slices enriched rye bread
Salt, if desired
2/3 cup fresh bean sprouts, washed and drained
12 slices tomato, cut in 1/4-inch thick slices
6 thin slices dill pickle, cut lengthwise

Combine sour cream, mustard, horseradish and onion soup mix; mix well and let stand 30-minutes or more.

Place 3 oz of sliced roast beef on each of 6 slices of bread. Season lightly with salt, if desired. Spread 1 1/2 tablespoons of sour cream mixture on top of roast beef.

Divide bean sprouts into 6 parts and place on top of roast beef. Add 2 slices of tomato to each sandwich and a slice of dill pickle. Top with remaining 6 bread slices. Cut diagonally in half.

Makes 6 sandwiches

ABOUT THE RECIPE:
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 Dilly Beef Sandwich was the number #1 recipe chosen in 1977.

It was created by Wesley Pollock of St. Louis, MO.

The Dilly Beef Sandwich combines dill pickles, sliced tomatoes and sliced roast beef with a savory onion spread and crunchy bean sprouts on rye bread.

Source: The Telegraph-Herald newspaper, July 27, 1977