Long before the arrival of gadgets such as the Breville toaster or the phenomenon of sandwich bars, my mum loved her cooked sandwiches. At home, she would make do with a slice of bread, thinly sliced tomatoes, a smattering of finely chopped opinion, a generous pinch of oregano and covered with cheese toasted under the grill (I know as I was the one charged with making it!).

If out for lunch, she loved “proper sandwiches”. These could range from ladylike sandwiches, cut in triangles with the crusts off to sandwiches the size of door stoppers. She would revel in the marvel that was the Club Sandwich, declaring it to be ‘a meal in itself!’ Dainty sandwiches would be eaten delicately, with pinkie finger extended. accompanied by tea served in proper china cups. The larger of the species would be cut into small slivers to be eaten with a fork, never directly by hand.

Ever the one for etiquette, these would be pronounced by her as ‘sandwiches’, never ‘sangers’ or ‘sangwitches’ and definitely, never, ever, ever, ‘hang sangwitches.’ And she would have subscribed to the club which believes sandwiches always taste better cut in triangles or long fingers but never squares. In Ireland of the 1960s and 1970s, this was the very height of her lunchtime eating!

It is little wonder then that I found a bundle of retro recipes for cooked sandwiches among the cookery notes.

Swiss Cheese (serves 6)

Ingredients
½ Swiss Emmental Cheese, grated
2 eggs
Pepper to season
1 teaspoon, finely grated onion
1 tablespoon, cream
6 slices wholemeal or granary bread
2-3 ounces, butter

Method
1. Separate the eggs
2. Add the egg yolks to the grated cheese
3. Add the grated onion
4. Season with pepper and mix together
5. Whisk the egg whites to form firm peaks
6. Fold in the prepared mix and add the milk
7. Divide the mixture between the six slices of bread and spread evenly
8. Melt a little butter in a frying pan
9. Cook the prepared slices, filling sides down, until golden brown
10. Turnover and fry until golden brown on the other side
11. Cut into triangles to serve

Tuna Bunwiches (serves 4)

Ingredients
1.7 ounce tin tuna
2 tablespoons mayonnaise
1 dessertspoon capers, chopped
Pepper to season
4 soft bread rolls
4 slices of cheese

Method
1. Mix the tuna, mayonnaise and capers together
2. Season with pepper
3. Cut each roll in two
4. Divide between the four roll bottoms
5. Cover each with the cheese
6. Place under a low grill until the cheese is melted
7. Put the bread top on each

Rodeo Relish (serves 2)

Ingredients
4 thin slices of buttered wholemeal bread
4 streaky bacon rashers
1 hard boiled egg
2 tablespoons mustard pickle

Method
1. Place the bread, butter side up, under a medium grill until crisp
2. Grill the bacon until cooked through
3. Chop the egg and bind together with the mustard pickle
4. Place the bacon on two of the slices of toasted bread and spread the egg mixture over the bacon
5. Cover with the remaining slices of break, toasted side down
6. Press firmly in place
7. Place under the grill to toast the remaining sides

To serve
These sandwiches serve two and can be served with a side of pickled onions

Sardine Savoury (serves 1-2)

Ingredients
2 slices of freshly made buttered toast
1 tablespoon Horseradish relish
1 can sardines (in oil)
Salt and black pepper to season

Method
1. Spread the hot toast with a little of the horseradish relish
2. Drain the sardines and arrange on the toast
3. Season with the salt and pepper
4. Place under a hot grill for 2-3 minutes to heat through

To serve
These sandwiches can be served with some gherkins on the side.

Hot Shrimp Frenchie (serves 4)

Ingredients
1 crusty French loaf
½ level teaspoon salt
½ level teaspoon paprika pepper
1 tin (3 ½ ounce) shrimps
4 ounces butter
1 tablespoon lemon juice

Method
1. Preheat oven at 350F (c. 170C) degrees
2. Drain the shrimps
3. Add the salt and paprika to the shrimps and pound together
4. Add the softened butter and lemon juice
5. Mix together until completely combined
6. Cut the French bread diagonally in thick slices but leaving the base uncut
7. Spread the prepared shrimp butter liberally on alternative side of this bread
8. Wrap the bread in tin foil
9. Place in the oven for between 10 and 15 minutes to heat through