Pickle Sandwich (1916) on Sandwiches of History

Ingredients

• 4 slices White Sandwich Bread (soft, standard sliced bread)
• 2 tablespoons Unsalted Butter (softened for easy spreading)
• 2 tablespoons Mayonnaise (store‑bought jarred mayo)
• 2 tablespoons Whipped Cream (heavy‑cream whipped to soft peaks)
• 1 teaspoon Fresh Horseradish (finely shredded)
• 3 tablespoons Dill Pickles (chopped, preferably crunchy)
• 4 ounces Cooked Beef (Roast Beef) (chopped into small pieces)
• 1/2 teaspoon Black Pepper (freshly ground, generous amount)

Instructions

1. Prepare the Fillings

   Finely chop the dill pickles, shred the fresh horseradish, and dice the cooked roast beef into bite‑size pieces.

   Time: PT5M

2. Make the Pickle‑Horseradish Spread

   In a mixing bowl combine mayonnaise, whipped cream, the shredded horseradish, and the chopped pickles. Stir until evenly mixed.

   Time: PT2M

3. Butter the Bread

   Spread softened butter evenly on one side of each bread slice.

   Time: PT1M

4. Assemble the Sandwich

   Lay two buttered bread slices face‑up. Spread a generous layer of the pickle‑horseradish mixture on each slice, then sprinkle the chopped roast beef over the spread. Add another dollop of the mixture on top of the beef, and finish with a liberal dusting of freshly ground black pepper.

   Time: PT2M

5. Finish and Serve

   Place the remaining buttered bread slices on top, cut the sandwiches diagonally if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

38 g

Fat

22 g

Fiber

2 g