DUTCH DIPLOMAT SANDWICH - 1966 #1 WINNER

18 slices caraway rye bread 1/3 cup mayonnaise or salad dressing 12 slices (1/2 oz each) Swiss cheese 1 1/4 cups prepared coleslaw, drained 6 slices (1 1/2 oz each) baked ham 6 slices (1 1/2 oz each) cooked turkey Softened butter French fried potatoes for garnish Dill pickles for garnish Pimiento stuffed green olives for garnish

Spread 18 slices of bread with mayonnaise or salad dressing. Cover each of 6 slices with 1 cheese slice over spread, 1 rounded tablespoon coleslaw and ham. Cover with 6 bread slices, spread side down. Cover with turkey, remaining coleslaw, cheese and remaining 6 slices of bread, spread side down. Spread top slice of sandwich with butter. Place on preheated grill or frypan, buttered side down: spread the now top slice of bread with butter. Grill sandwiches on both sides until golden brown. Cut sandwiches diagonally in half; secure with wooden toothpicks. Serve hot with French fried potatoes, dill pickles and olives on the side. Makes 6 sandwiches

ABOUT THE RECIPE: The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries. The Dutch Diplomat Sandwich was the number #1 recipe chosen in 1966. It was created by Clyde Allison of Portland, OR. The Dutch Diplomat Sandwich features turkey, ham and Swiss cheese with coleslaw on a tripple-decker sandwich. It is served hot from the grill on caraway rye bread. Source: Milwaukee Journal newspaper, July 28, 1966

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