Cocktail sandwiches: A Charleston recipe circa 1960

These are wonderful small-bite sandwiches that are easy to make and a hit with everyone.

There are various recipes for Charleston cocktail sandwiches , some of which I have shared in this column over the years.

This recipe is one that was used by my grandmother and her friends and seemed to be present at just about every social occasion I can think of.

They go perfectly with a cocktail, punch in a punchbowl or a simple glass of iced tea.

This recipe is in two parts — one is the filling and the other is the bread.

This is for 48 small sandwiches that will serve 12- 20 depending on what else you are serving.  It is best to make more than you think you need, as they go very quickly.

Filling

1 completely washed and dried head of iceberg lettuce — chiffonade, set aside

1 large (softball-size) Vidalia onion, finely sliced

2 pounds of very thinly sliced Boar's Head ham (the flavor you prefer)

24 slices of very thinly sliced Havarti or Swiss cheese

4 TBSP Grey Poupon mustard

4 TBSP Duke's mayonnaise

2 TBSP of red wine or sherry vinegar

2 TBSP of honey

48 Hawaiian rolls or 4 loaves of miniature pumpernickel or rye bread

Sandwich assembly

To begin, make sure the lettuce is very dry before assembling.

Mix together the mustard and mayonnaise along with the vinegar and honey — add pepper if you like. 

Open up the Hawaiian rolls and spread each side with this mixture — do the same if using the cocktail bread.

Place lettuce on one side of the bread followed by a slice of cheese.

Place onion on the other slice of bread followed by the ham.

Place the two sides together.

Cover a baking sheet in foil and place the assembled sandwiches close together on the sheet; cover lightly with another sheet of foil.

Place in a 350-degree oven for about 8 minutes; just long enough for the lettuce and cheese to melt and for the flavors to blend.

Remove and serve immediately.

We always served these on a large sterling tray with a small crystal bowl of more of the mustard/mayo mixture sitting in the middle.   A neat stack of square monogrammed cocktail napkins was also offered so it was easy for guests to help themselves to as many sandwiches as they wanted.  A small sterling sauce ladle was in the crystal dish, adding even more panache.

There were never any left over.  This inspired my grandmother and her friends to make them again the next week for “just them” when they gathered again for tea.

I hope you will try these. Although I remember them as an elegant occasion dish, they are also perfect for ball games, picnics. showers or church events.

Editor’s note: Dawn Corley’s column did not appear in the Chronicle’s Aug. 27 edition due to space limitations. Her previous column is available online at the shortened link https://rb.gy/kzongd.