July 9, 2023 Gene’s Southern Whitebread Sandwiches
Around Our Town with Gene Merritt
Blog # 14
July 9, 2023
Several years ago, I wrote this recipe book to commemorate my love for white bread sandwiches. I pulled it out of my old files and thought I would share it with you. I would like to update this recipe book with your help.
After reading this piece, please feel free to send me your own white bread sandwich recipe and I will include it in my updated version.
Editor’s update: I don’t think they make Merita bread anymore.
Thanks for your input.
Gene Merritt/July 9, 2023
GENE’S SOUTHERN WHITEBREAD SANDWICH RECIPE BOOK (COPYWRITE 2015)
WHAT’S YOUR FAVORITE WHITEBREAD SANDWICH? WANNA ADD TO MY LIST? YOU MUST INCLUDE A SHORT STORY (VERY SHORT) WITH YOUR RECIPE AND I’LL ADD IT TO MY BOOK (MAYBE).
EMAIL ME AT: GENE@GENEMERRITT.COM
A WORK IN PROGRESS-LIKE ME
UPDATED: MAY 28, 2015
DISCLAIMER: WE TAKE NO RESPONSBILITY FOR ANYTHING AT ALL
History of my involvement in making white bread sandwiches…
In 1987, my friend and local character, Perry Fisher, opened the Front Street News at 9 South Front Street in Downtown Wilmington, NC. The place was very eclectic, serving as a bistro, bar, newsstand, art gallery and/or whatever else you perceived or wished it to be.
Through various series of conversations with Perry and several other friends of mine, we all decided how much we liked white bread sandwiches, always arguing over the best bread and best mayonnaise and condiments to use in making the sandwiches. We finally decided to meet once a week at the Front Street News for lunch under these conditions:
The designated lunch “provider” for the day had to bring a loaf of Old-Fashioned White Bread, mayonnaise, and whatever was going to fill sandwich.
The next week (usually on Fridays), another person brought their favorite sandwich fixings.
Our primary rule was that we could never eat the same sandwich again after it had been served once. Needless to say, we ate some “interesting” offerings over the time the association existed. Our group consisted of five guys, three “Yankees” and two “Southerners” –me being one of the local rednecks. We all agreed on Merita Bread, but we had a big fight over the correct mayo to use. Because Duke’s mayo is made in the South and because Hellmann’s mayo is made in the North and because my friend Charles thought Hellman’s was better, I lost the election to Charles and the three Yankees, 4 to 1. We decided to use Hellmann’s mayo. However, I use Duke’s today. Hellman’s “is” good, but I prefer Dukes. To each his own, I suppose.
In any event, I called this group the “Southern White Bread Sandwich Club. The Members of this elite group included Perry Fisher, Charles Alexander, Donn Squires, Tom Fetherlin, and me, Gene Merritt. I have fond remembrances of my comradery and friendship with these guys. Perry and Charles remain close by today. Don and Tom moved to Arizona.
Since the time of our club activities, I have continued to make white bread sandwiches for friends and associates. For years, I have made my favorite versions for my bank tellers, friends at my local bar, my lady friends at Network Real Estate, and anyone on which I wish to bestow my treats (on a random basis).
I started my recipe book recently to share ideas on making these beautiful examples of “comfort food”. After some time, and some prodding, I have decided to share my thoughts with the world.
Thanks for your interest.
Gene Merritt, Govnah of Downtown Wilmington, North Carolina
GENE’S SOUTHERN WHITE BREAD SANDWICH RECIPE BOOK
TOMATO SANDWICH (AKA “MATER” SANDWICH)
Two slices of Merita Old Fashioned White Bread
One vine ripened tomato
Duke’s Mayonnaise
Salt and pepper
Thin slice the tomato and sprinkle the slice(s) with salt and pepper. Heavy on the mayonnaise. Do not toast the bread. Slice the bread into two parts.
This is a classic standard white bread sandwich in the South and the rest of these United States, I imagine. Choices of mayonnaise and bread may vary. I know some people prefer Hellman’s, which is an excellent product. However, Hellman’s is “Yankee” mayonnaise. What more can I say. Merita Bread, my favorite, is also made in the South. Duke’s Mayo is my choice. When you eat this sandwich, mayonnaise should “ooze” from the sides of your mouth. If not, you didn’t use enough mayo.
TOMATO SANDWICH WITH CHEESE
Two slices of Merita Old Fashioned White Bread
One vine ripened tomato
Duke’s Mayonnaise
One slice Sargento Colby-Jack cheese
Salt and pepper
Thin slice the tomato and sprinkle the slice(s) with salt and pepper. Heavy on the mayonnaise. Do not toast the bread. Slice the bread in two parts.
To add a little “pizzazz” to your traditional tomato sandwich, use cheese with a kick.
TOMATO AND CHICKEN SALAD SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
ONE VINE RIPENED TOMATO
THE BEST CHICKEN SALAD YOU CAN FIND
DUKE’S MAYONAISE
SALT AND PEPPER
THIN SLICE THE TOMATO AND SPRINKLE THE SLICE(S) WITH SALT AND PEPPER. HEAVY ON THE MAYONAISE ON THE TOMATO SIDE OF THE SANDWICH. NO MAYO ON CHICKEN SALAD SIDE.
DO NOT TOAST THE BREAD. SLICE THE BREAD IN TWO PARTS.
Optional addition: slice of Sargento’s Colby Jack Cheese.
This a serious, kick-butt sandwich. If you have never tried it, please give it a shot. The critical element is using good chicken salad. We have a favorite chicken salad in Wilmington, NC called “Roberts”. It originated at Robert’s Supermarket in Wrightsville Beach (Wilmington, NC metro area).
BACON, LETTUCE AND TOMATO SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
ONE VINE RIPENED TOMATO
ICEBERG LETTUCE-SEVERAL PIECES
TWO-THREE PIECES OF LEAN, WELL-DONE BACON (Crispy)
DUKES MAYONAISE
SALT AND PEPPER
THIN SLICE THE TOMATO AND SPRINKLE THE SLICE(S) WITH SALT AND PEPPER. HEAVY ON THE MAYONAISE. DO NOT TOAST THE BREAD. DO NOT SLICE THE BREAD (IT MIGHT FALL APART).
This is a classic sandwich all over the USA. The key to this sandwich is using good bacon.
HAM, LETTUCE AND TOMATO SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
ONE VINE RIPENED TOMATO
ICEBERG LETTUCE-SEVERAL PIECES
ONE SQUARE OF COOKED HAM
DUKES MAYONAISE
SALT AND PEPPER
THIN SLICE THE TOMATO AND SPRINKLE THE SLICE(S) WITH SALT AND PEPPER. HEAVY ON THE MAYONAISE. DO NOT TOAST THE BREAD. DO NOT SLICE THE BREAD (It might fall apart).
CUCUMBER SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
ONE FRESH CUCUMBER
DUKES MAYONAISE
Philadelphia Cream Cheese (see, I used a “Yankee” product).
Salt and pepper
THIN SLICE THE CUCUMBER AND SPRINKLE THE SLICE(S) WITH SALT AND PEPPER. MAYONAISE ON ONE SIDE, Cream Cheese ON THE OTHER. DO NOT TOAST THE BREAD. SLICE THE BREAD IN FOUR PARTS.
CUCUMBER AND TOMATO SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
ONE FRESH CUCUMBER
ONE VINE RIPENED TOMATO
DUKES MAYONAISE
SALT AND PEPPER
THIN SLICE TOMATO AND CUCUMBER AND SPRINKLE THE SLICE(S) WITH SALT AND PEPPER. HEAVY ON THE MAYONAISE. DO NOT TOAST THE BREAD. SLICE THE BREAD IN TWO PARTS.
ONION AND GREEN PEPPER SANDWICH
2 PIECES MERITA OLD FASHIONED WHITE BREAD
ONE WHITE ONION
ONE GREEN PEPPER
DUKES MAYONAISE
REAL BUTTER
FRENCH’S YELLOW MUSTARD
SAUTE ONIONS AND PEPPER IN A SKILLET. SEASON WITH SALT AND PEPPER. BUTTER BREAD ON ONE SIDE AND FRY (SKILLET TOAST) IN THE SKILLET AFTER YOU HAVE SAULTED THE ONIONS AND PEPPER.
MUSTARD ON ONE SIDE, MAYONAISE ON THE OTHER SIDE. DO NOT SLICE THE BREAD.
PINEAPPLE AND CHEESE SANDWICH
2 PIECES MERITA OLD FASHIONED WHITE BREAD
DUKES MAYONAISE
DOLE CANNED PINEAPPLE SLICES
SHARP CHEDDAR CHEESE
GRATE CHEESE AND LAY IT ON ONE SIDE OF THE SANDWICH. PLACE PINEAPPLE ON THE OTHER SIDE.
HEAVY ON THE MAYONAISE. DO NOT SLICE THE BREAD.
OLIVE AND CREAM CHEESE SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
DUKES MAYONAISE
PHILADELPHIA CREAM CHEESE
GREEN OLIVES (WITH CHIVES)
SMALL JAR OF PAPRIKA
MAYONAISE ON ONE SIDE, CRÈME CHEEZE ON THE OTHER SIDE. SLICE OLIVES (CIRCULAR) AND LAY ON THE BED OF CRÈME CHEESE. SPRINKLE WITH PAPRIKA.
This was my mother’s favorite. She would be very meticulous cutting and placing the circles of olives.
GRILLED PIMENTO CHEEZE SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
YOUR FAVORITE PIMENTO CHEESE SPREAD
DUKE’S MAYONAISE
REAL BUTTER
MAYONAISE ON ONE SIDE, PIMENTO CHEESE ON THE OTHER. BUTTER OUTSIDES OF BREAD AND GRILL IN A SKILLET (SKILLET TOAST). SLICE THE BREAD IN TWO PARTS.
PIMENTO CHEEZE AND TOMATO SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
YOUR FAVORITE PIMENTO CHEESE SPREAD
ONE VINE RIPENED TOMATO
SALT AND PEPPER
DUKE’S MAYONAISE
REAL BUTTER
MAYONAISE ON ONE SIDE, PIMENTO CHEESE ON THE OTHER. SALT AND PEPPER ON THE TOMATO. SLICE THE BREAD IN TWO PARTS.
BACON AND EGG SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
2-3 PIECES OF CRISP BACON
ONE WHOLE EGG
SALT AND PEPPER
DUKE’S MAYONAISE
REAL BUTTER
FRY EGG AND BACON. SALT AND PEPPER ON EGG. BUTTER BOTH SIDES OF BREAD AND FRY (SKILLET TOAST)
POSSIBLE ADDITIONS:
VINE RIPENED TOMATO
SLICE OF CHEESE
HEART ATTACK SANDWICH
2 SLICES MERITA OLD FASHIONED WHITE BREAD
1 PIECE OF HOT COUNTRY SAUSAGE (NEESE’S)
ONE WHOLE EGG
ONE VINE RIPENED TOMATO
ONE SLICE OF SARGENTO’S COLBY JACK CHEESE
SALT AND PEPPER
DUKE’S MAYONAISE
FRENCH’S MUSTARD
REAL BUTTER
MUSTARD ON SAUSAGE SIDE, HEAVY MAYONAISE ON EGG AND TOMATO SIDE. FRY EGG AND SAUSAGE. SALT AND PEPPER ON EGG AND TOMATO. BUTTER BOTH SIDES OF BREAD AND FRY (SKILLET TOAST)
PEANUT BUTTER AND BANANA SANDWICH
2 SLICES OF MERITA OLD FASHIONED BREAD
ONE LARGE BANANA
PETER PAN CRUNCHY PEANUT BUTTER
DUKE’S MAYONAISE
PURE LOCAL HONEY
MAYONAISE ON ONE SIDE, PEANUT BUTTER ON THE OTHER. SLICE BANANA AND PLACE CIRCLES OVER
THE PEANUT BUTTER. POUR HONEY OVER THE BANANAS.
FRIED PICKLE SANDWICH
2 SLICES OF MERITA OLD FASHIONED BREAD
FRIED PICKLE CIRCLES
DUKE’S MAYONAISE
MAYONAISE ON BOTH SIDES.
HAMBURGER SANDWICH
ONE LEAN HAMBURGER PATTY
TWO SLICES OF MERITA OLD FASHIONED BREAD
DUKE’S MAYONAISE
KETCHUP
FRY BURGER AND PLACE BETWEEN BREAD, MAYO ON ONE SIDE, KETCHUP ON THE OTHER. MAKE IT A THICK, JUICY BURGER.
ADD CHEESE IF YOU LIKE.
OLIVE SANDWICH
BETTY CONE, GREENSBORO, NC
TWO SLICES OF MERITA WHITE BREAD
MIRACLE WHIP SLATHERED ON BOTH PIECES
SLICE PIMENTO-STUFFED OLIVES INTO WHEELS AND LAYOUT IN ROWS ON THE BREAD
CLOSEUP AND POUR A PEPSI TO ACCOMPANY THIS TREAT
IT AIN’T MY MOTHER’S RECIPE, BUT IT LOOKS GOOD. GENE MERRITT
“MY FRIEND MONTA AND I LIVED ON OLIVE SANDWICHES DAILY ONE SUMMER IN HIGH SCHOOL. WE SURVIVED.” BETTY CONE
GENE: “PLEASE TRY YOUR RECIPES USING MIRACLE WHIP INSTEAD OF DUKE’S MAYONAISE. YOU WILL START KEEPING MW IN YOUR FRIG. I LIKE STAN’S PIMENTO CHEESE-LOW IN SODIUM, PERKY IN TASTE. TOMATOES SHOULD BE DODGED WHEN BIG BOYS ARE NOT RIPE.” BETTY CONE
DEAR BETTY: “THANKS FOR YOUR GOOD ADVICE. IT IS SO NOTED. HOWEVER, IF I AGREED WITH YOU, WE WOULD BOTH BE WRONG.” GENE MERRITT