Baked bean sandwich
|Place of origin||United States|
|Main ingredients||Bread, baked beans|
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.
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.
Baked beans on brown bread was one of Julia Child's favorite snacks to eat when no one was looking. The Boston-area version she favored eschews toppings and garnishes, being composed simply of baked beans between two slices of Boston brown bread. 
- Joanne Lamb Hayes (2016). Grandma's Wartime Kitchen: World War II and the Way We Cooked. St. Martin's Press. ISBN 9781250134004. Retrieved 13 June 2018.
- Janet McKenzie Hill (1919). Cooking for Two. Boston, Massachusetts: Little, Brown & Co. p. 183. Retrieved 13 June 2018.
- Jane Stern & Michael Stern (2007). Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast. Houghton Mifflin Harcourt. ISBN 9780618728985. Retrieved 13 June 2018.