Mexican Sandwiches
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: California Mexican-Spanish cookbook (1914).
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one slice of bread buttered
Method
- Remove seeds from chiles, green and red, if canned, chop fine;
- if raw, roast or scald and peel;
- first fry separately in a little butter, salt to taste, little lemon juice, don't brown.
- Spread between layers of thickly cut white and brown bread alternately, with one slice of bread buttered and sprinkle thickly with grated cheese;
- the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix red and green chile together;
- fry, cool, add grated cheese, spread on tortillas that have been dipped in hot butter, roll lightly, fasten with toothpick;
- garnish with sprig parsley;
- serve on crisp lettuce leaves.