Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
12 frankfurter rolls
softened butter or margerine
1 1/2 lbs cooked or canned ham (about 3 cups ground)
1 lb cheddar cheese
3 small dill pickles
1 small onion, peeled
1/3 cp prepared mustard
1/3 cp mayonnaise
1 - Cut lengthwise slice from top of each roll.
2 - Butter this slice carefully.
3 - Hollow out rolls.
4 - Spread rolls with softened butter or margerine.
5 - Gring ham, cheese, pickles, onion together in food chopper, using fine blade.
6 - Combine mustard and mayonnaise.
7 - Mix with ground ham salad.
8 - Fill rolls generously with ham mixture.
9 - Put top slices in place.
10 - Start oven at moderate (375 degrees F.).
11 - Heat rolls on baking sheet 10 minutes or until very hot.
Makes 12 salad rolls.
For barbecue parties, wrap unheated rolls in foil. Place in hot coals
which have lost their red color. Heat about 30 minutes. Wear barbecue
gloves to handle, of course. They are hot. Slit foil wrap to serve.