Recipe: Schroeder Sandwich - 1957 #1 winner
SandwichesSCHROEDER SANDWICH - 1957 #1 WINNER
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
French fries, cole slaw and dill pickles (for serving)
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
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 Schroeder Sandwich was the number #1 recipe chosen in 1957.
Rolf Smerling named the sandwich after the Milwaukee hotel where he was employed.
Source: Miami News newspaper, Aug 5, 1957
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
French fries, cole slaw and dill pickles (for serving)
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
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 Schroeder Sandwich was the number #1 recipe chosen in 1957.
Rolf Smerling named the sandwich after the Milwaukee hotel where he was employed.
Source: Miami News newspaper, Aug 5, 1957
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