What to Serve and How to Prepare It, published in 1905, contains many sandwich suggestions that may be unfamiliar to 21st century palates. This retro sandwich features a blend of baked beans, horseradish, celery, and vinegar, all piled high on toasted whole wheat bread. The quantities below are listed per individual sandwich. In our opinion, if pressing the beans through a sieve is too intensive, you can also process them in a food processor. Baked beans, by the way, are rooted in Native American cuisine and made using beans native to the Americas. English colonists in 17th-century New England adopted and adapted the dish, and by the 19th century, its popularity had spread across the United States and into Canada, thanks to widely circulated cookbooks.
Press one cupful of baked beans through a sieve; mix in thoroughly one tablespoonful of horseradish, two teaspoonfuls of celery, minced fine, and two teaspoonfuls of vinegar; spread between thin slices of buttered whole wheat bread.