Created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897).
Oscar Tschirky, maître d'hôtel, created the signature dish of the Waldorf Hotel in New York City between 1893 and 1896. The original making did not have nuts.
All of Pepperidge Farm 100% whole grain breads are low in saturated fat, a good source of fiber, and certified by the American Heart Association.
Choose from either soft or hearty-textured breads. Low fat, great source of fiber, zero trans fat, American Heart Association Certified, 100% whole wheat flour, no high fructose corn syrup.
Apple and Cheese Waldorf Sandwich
Serves 4
Ingredients
1 stalk celery, finely chopped (about 1/2 cup)
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/4 cup raisins
1/4 cup finely chopped walnuts
1/2 cup reduced fat ranch dressing or your favorite reduced fat salad dressing
8 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
2 cups sliced apples (about 2 medium apples)
4 romaine lettuce leaves
Stir the celery, cheese, raisins, walnuts and salad dressing in a medium bowl. Spread the celery mixture on 4 bread slices. Top with the apple slices, lettuce and remaining bread slices.
Nutritional Information (amount per serving)
xxCalories 627; Carbohydrates 10g; Cholesterol 149mg; Fiber 2g; Sodium 620mg; Sugars 5g; Fat 51g; Protein 34g
* Source: Pepperidge Farm Recipe, Whole Grain Bread
Pepperidge Farm began when Margaret Rudkin, a Connecticut housewife and mother of three young children, discovered one of her sons has an allergy to commercial breads that contain preservatives and artificial ingredients.
In 1937, she begins experimenting with baking her own preservative-free bread for her ailing son -- ultimately perfecting a delicious whole-wheat loaf that contained only natural ingredients. Encouraged by her family and her son's doctor, she begins a small business out of her kitchen selling her "Pepperidge Farm" bread to local grocers. Named for her family's farm in Fairfield, Connecticut, consumers recognize her homemade bread's quality and buy every loaf she baked.