Recipes For Making Sandwichs

Sardine Sandwiches Recipe

Remove the skin and bones from six sardines; pound in a mortar with the yolks of six hard-boiled eggs and three tablespoonfuls of butter; season to taste with paprika and lemon juice, and pass through a fine sieve. Spread crescent, or other shaped pieces of bread with the paste, and press together in pairs. Serve on a napkin; ornament the dish with cress and slices of lemon. Or, substitute Hollandaise sauce for the butter and lemon juice

Lobster Sandwiches Recipe

Chop fine the meat of the lobster; add the soft parts, season with tabasco sauce, lemon juice and oil, and spread upon lightly buttered bread, cut for sandwiches. Press two corresponding pieces together. Serve around a support fashioned from bread, fastened to the plate with white of egg or gelatine and holding the large claws of the lobster and heart lettuce leaves.

Egg And Cress Sandwiches Recipe

Cut stale bread into quarter-inch slices, and with tin cutters stamp out into diamonds, hearts or other fanciful shaped pieces. Mix together sifted yolk of egg, cress leaves and mayonnaise dressing. Spread this mixture upon the bread, press two similar-shaped pieces together and serve around a bunch of cress. Garnish with hard-boiled eggs, cut in quarters.

Pickled Tongue And Rye Bread Sandwiches Recipe

Pound the tongue (lambs' tongues are good) very fine in a mortar. Pound at the same time a pimento or two or a tablespoonful of capers and a little butter or Bechamel sauce; pass through a sieve and finish as any sandwiches.

Ham And Egg Sandwiches Recipe

Pound together in a mortar half a cup of lean, cooked ham and two tablespoonfuls of fat ham, chopped fine, one third cup of butter, and two tablespoonfuls of cold Bechamel or white sauce. Pass through a sieve. Add the sifted yolks of four cooked eggs, half a teaspoonful of mustard, prepared with tarragon vinegar, a generous teaspoonful of fine chopped capers, and, if desired, a few drops of onion juice. Anchovies, though often used in these sandwiches, should be restricted to those prepared of fish. Spread upon buttered bread prepared for sandwiches, and press two pieces together. Serve without delay.

Chicken Sandwiches Recipe

Pound the chopped chicken to a paste with a little chopped parsley and cooked yolk of egg. Season with celery salt, a very few drops of onion juice, or "kitchen bouquet"; make more moist with butter, cold poulette, or Hollandaise sauce.

Raw Beef Sandwiches

Scrape the tender portion of raw beef from the fibres, after cutting the beef into thin slices, scrape from one side and then from the other. Often, these sandwiches are heated over the coals in a broiler. Season with salt only, if for an invalid. Celery salt, tabasco sauce or pepper are palatable when allowable.

Cheese Sandwiches Recipe

1 cup of grated cheese. A few grains of cayenne. 1 teaspoonful of butter. The yolks of two raw eggs. 1/4 teaspoonful of paprika. 1 cup of thin cream. 1/4 teaspoonful of mustard. Salt as needed.

Melt the butter, add the cheese and seasoning, and stir until the cheese is melted and smooth, then stir in the yolks of the eggs, beaten and diluted with the cream. Use when cold. Milk or tomato purée may take the place of the cream.

Russian Sandwiches Recipe

Spread thin slices of Boston brown bread, stamped out in oval shape and lightly buttered, with Neufchatel, or any cream cheese. Spread, also, an equal number of slices, stamped out and buttered, with fine chopped olives and pimentoes mixed with mayonnaise dressing. Press together in pairs with a crisp heart leaf of lettuce between each pair. Serve while the lettuce is fresh.

Cottage Cheese And Cress Sandwiches Recipe

Chop the cress very fine, using only tender leaves; mix with the cheese, season with salt and paprika and use in the usual manner.

Cheese And Salted Nut Sandwiches Recipe

Mix grated Edam cheese or other cheese with butter enough to form a paste; season with pepper and add salted nuts sliced thin, not chopped.

Norwegian Sandwiches Recipe

1/2 cup of mayonnaise dressing. 2 teaspoonfuls of anchovy paste. 3 hard-boiled eggs, chopped fine. Rye bread.

Mix the chopped eggs with the paste and gradually beat the dressing into the mixture. Use as a filling for rye bread, cut for sandwiches. Norwegian sandwiches are usually made with but one piece of bread.

Egg Salad Sandwiches Recipe

For each sandwich have three or four heart leaves of lettuce, a hard cooked egg and two triangular slices of stale bread; also a generous allowance of salad dressing, mayonnaise preferred. Spread the bread with the dressing; on it press the egg, cut in slices, and the lettuce; add more dressing and press two pieces of the prepared bread together. This may form a course at a luncheon party, or be the principal dish of a home luncheon. Knives and forks are to be provided for eating these sandwiches.

Lettuce, Cream Cheese And Pimento Sandwiches Recipe

Remove two pimentoes from a can, rinse in cold water and wipe dry on a cloth. Chop the pimentoes. Work half a pound of cream cheese with a wooden spoon, then mix the pimentoes through it. With a doughnut cutter stamp out rings of bread from slices of stale (baked twenty-four hours) bread. Spread these with chili sauce salad dressing and then with the cheese mixture. Set a leaf of lettuce between each two rounds, to show through the hole in the centre of the bread. Serve at once.