The Art of German Cooking and Baking/Sandwiches
SANDWICHES.
No. 1—EGG SANDWICHES.
Preparation: Slice white or brown bread into thin slices. Spread with butter, mayonnaise and finely chopped eggs; press two slices together and trim into desired shapes.
This is a wonderful improvement over the ordinary rather tasteless sandwiches made with butter alone.
No. 2—CELERY SANDWICHES.
Preparation: Chop celery fine and add mayonnaise to taste. Spread on buttered bread and remove crusts. Cut in narrow strips and serve garnished with celery tips.
No. 3—OLIVE SANDWICHES.
Preparation: Mix cream cheese smooth with mayonnaise dressing, add a dozen chopped olives and use as a filling for bread and butter sandwiches.
No. 4—CHICKEN SANDWICHES.
Preparation: Made the same as veal sandwiches. Always remember to prepare the bread as for bread and butter sandwiches. Put finely chopped cucumbers on top.
No. 5—VEAL SANDWICHES.
Preparation: Spread bread with butter and mayonnaise. Place a layer of chopped meat and a layer of chopped cucumbers or olives between the slices.
No. 6—EGG SANDWICHES.
Preparation: Use hard boiled eggs. Chop finely and mix with mayonnaise dressing. To this may be added a finely chopped pickle, a little ham, sardines mashed to a paste or shredded lettuce. Spread on bread and butter sandwiches.
No. 7—PEANUT SANDWICHES.
Preparation: Spread butter on bread and add peanut butter; put a lettuce leaf between.
No. 8—CORNED BEEF SANDWICHES.
Preparation: Chop cold corned beef to a fine paste; mix with a little mayonnaise dressing. Beat the mixture until smooth and well blended and spread evenly on buttered bread.