The baked bean sandwich is a meal consisting of baked beans and butter between two slices of bread.
Origins of the Baked Bean Sandwich
Recipes for a baked bean sandwich can be traced from as early as 1909 – one book entitled “Cooking For Two” by Janet Mckenzie Hill suggests such a recipe as a “substitute for meatless cooking”, and is a much more elaborate sandwich compared to its most common manifestation today.
Recently, Heinz quoted a simple baked bean sandwich recipe on promotional packs of tomato ketchup and soups, and has since become a popular food for students. It is unlikely that this particular recipe bore any inspiration from earlier appearances in “proper” publications, and is more likely to have been concocted by Heinz’ marketing contractors.
Many early recipes describe essentially the same product that has become popular today, however in addition they incite elaborate additions of garnish and dressing. Janet McKenzie Hill suggests:
- Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoonful of beans, a floweret of cauliflower, and a teaspoonful of dressing over the cauliflower.
- 1 x 420 g can baked beans
- 12 slices sandwich bread
- 100 g butter
- Open tin of baked beans
- Butter slices of bread on one side - there are 2 slices per sandwich
- Set aside 6 slices and spoon the desired amount of baked beans onto each remaining slice (on the buttered side)
- Cover each with a slice of the buttered bread that has been set aside
- Eat and enjoy