Four Novel Sandwiches

For special affairs yet easy to prepare

Not much to look at, this little fold-over pamphlet. It was put out by The Langendorf United Bakeries, Inc. California. No date but the company was in existence in the early 1920s.  I'm going to guess that this pamphlet came from the late 20s. The company does not exist anymore. Langendorf Royal Bread was known for it's softness as the pamphlet claims,  "most breads will not roll without breaking." Never fear however, with Langendorf you can roll, roll away!
I tried two of these dainty tea-room style sandwiches.

Pimiento Neapolitan

Trim the thin bottom crusts from a loaf of Langendorf Royal White and a loaf of Royal Whole Wheat. Cut each loaf lengthwise into four even slices, discarding the top crust. Spread all facing sides with a creamed mixture of  3/4 pimiento cheese and 1/4 butter. Stack alternate dark and light slices, press together firmly, trim side crusts and serve cuts from the end like layer cake.

That's the whole recipe. I had quite a difficult time with this one. For starters, bread just doesn't come unsliced anymore. Certainly not the soft type of bread required for this recipe. I decided I might be able to make it work with bread I had baked from frozen bread dough...unfortunately all I could find was white. I bought the frozen white dough and headed to the bakery to see what was available in wheat. I had to settle for an oval loaf of whole grain wheat bread...not soft. In putting together this sandwich there was a lot of waste, especially with my attempts to make an oval loaf square. Also cutting off all the crusts was wasteful. Thank goodness I have a backyard full of woodland critters who were happy to eat the cast-offs.
In the end I managed to produce a facsimile of the recipe, but because of the texture of the wheat bread, the whole composition was just off. It was soft, chewy, soft, chewy.

Sorry; not the best picture, but I'm new at this.
So...in the end this was a dud for me...plus a waste of bread.

next up...

Peanut Butter Honey Roll

 Cut slices a quarter of an inch thick, long ways of a loaf of Langendorf Royal White beginning at the bottom. Then trim off the crusts. Spread the slices evenly with peanut butter previously mixed with honey (3/4 peanut butter and 1/4 honey). Roll slowly from end to end. To serve, cut dainty slices from the roll. 

This was much easier. Once again I used bread baked from frozen bread dough. It was nice and soft and easy to roll. The peanut butter / honey mixture was proportioned just right, very nice. Aside from cut, spread, roll, slice, the only additional advice I would add is to refrigerate the roll before making your slices to maintain the roundness of the roll. 
Here is another bad picture...sorry.

As you can see, I was a little over-zealous with the amount of peanut butter I used. I would suggest spreading  it thinner than I did. Still and all, very tasty. Usually I am the only one to try these recipes but I can tell you that this one gets not just one, but two thumbs up.
As I was eating a "dainty slice" a little squirrel-beggar came to the sliding glass door and looked in longingly. I shared my lunch with him and he was so delighted he did a little squirrel-jig. Just as he was about to leave he winked at me, and gave me the thumbs up. So...there you are.
My additional input on this one is... unless you're heading to your weekly bridge party and are providing the goodies, just mix up the peanut butter and honey and spread it on bread like a regular sandwich. It's much better than the store-bought honey peanut butter. Also, don't eat it outside unless your are prepared to share with squirrels.
Happy eating!