Vintage Cheesy Beef & Sausage Sandwiches
Buffalo Chips is one of those vintage recipes that makes you laugh at the name—and then surprises you with how delicious it is. No buffalo involved! This 1960s-style open-faced sandwich combines ground beef, sausage, Velveeta, and spices baked onto slices of rye bread. It’s fast, cheap, comforting, and exactly the kind of fun dinner you’d find in an old church cookbook.
Buffalo Chips
Ingredients
Method
- In a skillet brown ground beef and sausage, until no pink is showing and the meat mixture is crumbly; drain fat.
- Next turn down heat and add oregano, salt, garlic salt, pepper, red pepper and Velveeta cheese. Mixing well, stirring frequently. Until cheese has melted.
- This is served on Rye bread and then to be enjoyed.
Notes
- Cheddar cheese can be used in place of Velveeta if you prefer.
- Adding sliced pickles on top gives this a classic Midwest touch.
- This mixture freezes well and reheat nicely.
Adapted from Ground Beef Cookbook (Favorite Recipes of Home Economics Teachers, Favorite Recipes Press, 1983.
Why rye bread works so well in vintage sandwiches:
https://www.kingarthurbaking.com/blog/2019/09/16/rye-bread-basics
If you love odd-sounding sandwiches that turn out surprisingly good, don’t miss this Peanut Butter and Pickle Sandwich – another vintage favorite that sounds questionable but delivers.