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Here is something
to start with =))
Happy
Sandwich hour's ;))
Party Sandwiches
Order
white or whole wheat breads, sliced lengthwise (you generally must order
these 1 day in advance). Trim off all crusts from slices. Roll lightly.
Proceed as directed in any of the following recipes. One loaf serves 5
to 6 people.
Suggested
Fillings:
* Egg; Salmon; Tomato & Cucumber Slices; Tuna.
* Egg; Sardine Spread; Pimento Cheese; Salmon.
* Cream Cheese & Lox; Egg Salad; Tomato & Cucumber Slices;
Salmon & Pickle.
ROLLED
SANDWICHES
Spread softened butter on one side of bread slice. Spread desired
filling. Place a row of olives along narrow edge. (Gherkins, carrot
sticks, green pepper strips, etc. may be used.) Roll up like a jelly
roll. Wrap roll tightly in wax paper or sandwich wrap. Refrigerate 3 to
4 hours. Slice. Rolled sandwiches which have been sliced may be toasted
under the broiler, if desired, depending on filling used.
RIBBON
SANDWICHES
Spread softened butter on 2 slices of white bread and 2 slices of whole
wheat bread. Spread 3 slices with desired fillings, and place one on top
of the other in the form of a loaf, alternating dark and white slices.
Top with remaining slice. Wrap tightly in wax paper or sandwich wrap.
Refrigerate 3 to 4 hours. Slice in 1/2-inch slices, wedges or triangles.
CHECKERBOARD
SANDWICHES
Prepare Ribbon Sandwiches (above), making sure that the filling is
evenly spread. Cut into 1/2-inch slices. Spread slices with softened
butter and filling. Stack into 4 decker sandwiches, with the dark strips
above the light, and vice versa. Press together firmly. Wrap tightly in
wax paper or sandwich wrap. Refrigerate 2 hours. Cut each stack into
thin slices.
MOSAIC
SANDWICHES
Cut fancy shapes from white and whole wheat bread slices. Cut tiny
shapes with tiny cutters from the centers. Spread with softened butter
and desired fillings. Make into sandwiches, using a dark and white slice
for each sandwich. If desired, fill the opening in the white slice with
the cut-out from the whole wheat slice, and vice versa.
CHEESE
LOAF
Makes:
8 servings
Proceed
as for Ribbon Sandwiches (above), but make loaf in 5 layers. Frost the
outside of the loaf with Cheese Loaf Frosting (recipe follows). Garnish
in a decorative manner. Chill 2 to 3 hours. Slice and serve.
CHEESE
LOAF FROSTING
- 8
ounces cream cheese
- 1/4
cup milk or sour cream
- food
coloring
- Soften
cheese with milk or sour cream, beating until smooth and fluffy.
Blend in food coloring.
- To
have Cheese Loaf resemble a cake, make an additional 4 oz. of cheese
as directed, tint 3/4 a deep rose, and the remaining 1/4 a deep
green. Use a cake decorator and make flowers, stems, leaves and
fancy borders on the loaf.
Suggested
Garnishes:
Finely chopped nuts, parsley, pickle, olive.
Grated carrot or carrot curls.
Grated cabbage.
Green pepper or pimento strips.
Gherkin fans.
Radish roses.
Rolled anchovies.
Sieved egg yolk (hard-cooked).
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