French-furters!

Today's recipe is a whole new culinary concept for me. In March, we featured a frightening food sandwich filling that included ground salami, and that was bad enough.  But today's recipe takes it to another level.  You know how people say that if you want to enjoy sausage, don't watch it being made? This recipe makes me suspect that you don't want to watch the reverse process either. I have always thought of a French Dipped Sandwich as a sandwich of roast beef, on a hard roll, with a little au jus for dipping. Well, our friends at the United Gas Improvement Company have a very different idea.  No roast beef, no hard roll, no au jus. More like French toast, but with a bad surprise at the center.

How do you like this for the first 2 words of a recipe - "Grind frankfurters"? Great visual, huh?

FRENCH DIPPED SANDWICHES [or, How to Feed Four People with Two Hot Dogs and an Egg]

2 frankfurters

1/2 cup grated American cheese

1/2 cup chopped ripe olives

2 TBS. mayonnaise

8 slices bread

1 egg

1/3 cup milk

2 TBS. melted butter or margarine

1/8 tsp. salt

Grind frankfurters; combine with cheese, olives and mayonnaise. Spread on 4 slices bread. Top each with another bread slice. Beat egg lightly, blend in milk, butter and salt. Turn into flat dish. Dip both sides of each sandwich quickly in egg mixture and place on hot greased griddle. Brown both sides, turning once. Makes 4 thick sandwiches.

The New Gas Cookbook, United Gas Improvement Company, Milliken Publishing, 1961