Dippable Sandwiches

This recipe won a prize worth $1000 in 1953! That is a huge prize. How could I not try them.

The dough has a very unique flavor. The tomato juice does a few things. First, it gives the dough a lovely orange red color.

The second thing it does is infuse the dough with the tomato taste.

Tomato goes very nicely with ham. The flavors enhance each other.

The dough was very sticky throughout. I was a little concerned that it would not rise properly. But it did, thankfully.

It was actually pretty easy to work with after the rise. It rolled out beautifully. It was soft, but not clingy.

I used Virginia ham slices, so they had a bit of saltiness to them. The slices were a little on the thick side, but not too thick.

The rolls reminded me of crescent rolls a bit. And they puffed up nicely with a little curve.

I served the Hamwiches with Carrot Soup They were delicious on their own, but they were fabulous dipped in the soup too!

$1,000 HAMWICHES

1 Package Active Dry Yeast

1/4 Cup Lukewarm Water

1 Egg, Beaten

1/2 Cup Lukewarm Tomato Juice

1 Tablespoon Brown Sugar

3 Tablespoons Homogenized Spry or Other Shortening

1 1/2 Teaspoons Celery Salt

1 Tablespoon Grated Onion

2 1/2 Cups Sifted Enriched Flour

12 Slices Boiled Ham

Dissolve yeast in warm water. Combine egg, tomato juice, brown sugar, spry, celery salt, onion and dissolved yeast. Gradually add flour, beating well after each addition. Grease top and cover. Let rise in a warm place until doubled in bulk, about 1 hour. Divide dough in half. Roll each half on a floured board, into a 9 inch circle. Cut each circle into 6 wedges. Place ham slices on wedges. Roll up each wedge, starting at the wide end and rolling to the point. Place on a greased baking sheet, point side down. Let rise in a warm place until light, about 1 hour. Bake in a 400 degree oven for 20 to 25 minutes. Serve Warm.