Here are pages 50 and 51 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Sandwiches

Sandwiches may be made of white, whole wheat, Graham or brown bread with any kind of meat, fish, salad, eggs, some vegetables, jams or chopped nuts, and spread with butter or mayonnaise dressing. The meat used in sandwiches should be chopped fine, not cut in slices, first for convenience in eating and serving, and secondly, because in this form only is it possible to properly season the sandwich. Fish should be flaked very fine with a fork, and mixed to a paste with the seasonings.

The bread should not be too fresh to cut well, nor will actually stale bread make good sandwiches. It is best when about a day old, should be of fine grain, and be trimmed to good shape before the sandwiches are cut.

The crusts should not be left on, but removed, dried and put through the chopper for crumbs. The butter must be absolutely fresh and good, for in softening, that the bread may be properly spread, any foreign flavor or odor will be brought out. For meat, fish, salad, and egg sandwiches the bread should be cut in squares, oblongs, or triangles; for jam and nut sandwiches it is usually cut round.

Meat Sandwiches

It is usually better to spread the bread with butter before cutting off each slice. This is not necessary when mayonnaise dressing is used. Chop the meat fine, season to taste with salt, pepper, chopped parsley, mustard if desired, onion or celery extract, or any of the various seasonings. Moisten, if necessary, with stock or cream, or mix with a small quantity of mayonnaise dressing. Spread the sandwiches, put together and serve.

The white meat of chicken or turkey, or veal, after being chopped, may be pounded to a paste and mixed with equal quantities of the yolks of hard-boiled eggs, mixed smooth with cream or melted butter. Season to taste.

Egg Sandwiches

Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with well-seasoned mayonnaise dressing, add the whites, and spread on the bread.

Deviled Ham Sandwiches

1 cupful of cold boiled ham
Yolks of two hard-boiled eggs
1 teaspoonful of lemon juice
1/4 teaspoonful of mustard
3 teaspoonfuls of melted butter.

Chop the ham fine. Rub the yolks of the eggs smooth with the butter, mix with the ham, mustard and lemon juice, and season to taste. Spread on thin slices of bread. Fold together or roll.

Fish Sandwiches

Fresh fish should be flaked fine, seasoned with salt and pepper, chopped pickle, lemon juice, celery or onion extract, and mixed with mayonnaise dressing, or moistened with a sauce.

Anchovies, sardines or salt fish are better pounded to a paste and moistened with lemon juice.

Vegetable Sandwiches

These are very refreshing with cold meats. Tomatoes, cucumbers, lettuce and water cresses are most commonly used.

Tomatoes or cucumbers should be chopped and mixed with a mayonnaise. Spread the bread with butter, cut delicate slices, and spread with the vegetable. Put together and serve.

Lettuce and water cress should be shredded. Spread the bread with mayonnaise, and mix the lettuce or water cress with a French dressing.

Vegetable sandwiches should be served as soon as possible after making.

Cheese Sandwiches

Grate the cheese fine. Rub it to a paste with melted butter, season with salt and pepper, and spread on the sandwiches.

Sweet Sandwiches

These may be made with marmalades, jam or jellies, anything which will spread without running. Lemon juice or extract flavorings may be used if desired.

Nut Sandwiches

Reduce the nuts to a paste with the Enterprise Food Chopper, using Nut Butter Cutter. Season to taste with salt. Spread on thin slices of bread.