Boston Baked Bean Sandwiches
Little known outside of Massachusetts, this dish is a by-product of that state’s long tradition of Saturday night baked bean suppers. During the days afterward, leftover beans are mashed with sweet applesauce, spread on buttered brown bread, and covered with piccalilli (a vegetable relish), cold cuts, and sliced cheese to make a scrumptious snack. This recipe is based on one that appears in American Home Cooking by Nika Hazelton (Viking, 1980).
- 1 1⁄2 cups baked beans, drained
- 1⁄4 cup applesauce
- 3 tbsp. piccalilli
- Kosher salt and freshly ground black pepper, to taste
- Butter, softened
- 8 slices brown bread, such as pumpernickel
- 8 thin slices ham
- 8 thin slices Jarlsberg cheese
- Put beans into medium bowl and mash with a fork until somewhat broken up. Add applesauce and piccalilli and season with salt and pepper. Stir well and set aside.
- Butter 4 slices of the bread, then top each with a slice of ham and a slice of Jarlsberg cheese. Spoon some of the bean mixture on top of each; spread to cover cheese. Arrange another slice of ham and another slice of cheese on each sandwich half; top with a second slice of pumpernickel bread. Serve promptly.