Pressing Information

23 May


Yikes. Look what passed for “cooking” in the early 1980s.

This hilarious “sandwich machine how to,” courtesy of Seventeen Magazine September 1982, is just too much.

We must confess, somewhere in the depths, we have a similar sandwich press. Its sole purpose is for autostrato toasts: crisp little panini of soppressata, mortadella, provolone, dijon-garlic mayo, with warm marinara sauce on the side for dipping.

From Seventeen:

“Here’s a sandwich grill that beats an ordinary skillet, and you don’t even need a stove. Plug in Oster’s Hot and Toasty anywhere. Fix yourself a special snack of three favourite foods: creamy peanut butter, crunchy apple slices, and pieces of a chocolate bar, melted together between white bread. It’s practically dessert!”

“To make yourself an at-home variation of a Danish pastry: grill cream cheese and jelly — any flavour you fancy — on triangles of cinnamon-swirled raisin bread.”

“We heartily recommend a health-wich, sided by alfalfa sprouts and avocado slices. It’s whole grain bread with a melted Muenster or Swiss cheese filling, studded with avocado slices and sprinked with chili powder and bacon bits (for an extra crunch).”

_____________________________

Can’t say we would ever make this, but in the interest in retro Seventeen recipes, we found this one online, year unknown.

Hi-top Sandwich
(one serving)

2 eggs, separated
2 tbsp mayonnaise
1 tsp mustard
salt & pepper to taste

Toast two slices of bread on one side only. Place one slice of American cheese on untoasted sides and one slice of tomato on top, place in broiler or toaster oven (on broil setting) to melt cheese slightly and warm tomato. top with one or two slices of onion.

Mix two egg yolks in small bowl with mayo and mustard, add salt and pepper to taste, should have a bit of zing to it. Whip two egg whites in bowl until peaks are barely stiff. Carefully mix in egg yolk mixture thoroughly but try to keep egg whites as stiff as possible.

Pour mixture over toast, put in broiler again until egg mixture is lightly browned, should only be a couple minutes. Watch carefully.

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One Response to “Pressing Information”

  1. fugitall March 18, 2015 at 2:29 pm #

    I’ve been looking for these Seventeen magazine corned beef & soda bread recipes forever! I was so hopeful when I saw this link. Alas, the search continues.

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