Fillings

Appears in

Published 1983

For closed sandwiches combine soft and crisp ingredients to make contrasting flavours and textures.
With meat fillings use several thin slices instead of a single thick one for a better taste.
Remember fillings that make bread soggy or limp don’t travel well.
Use very smooth spreads for pinwheels and rolled sandwiches.
For open sandwiches include salad ingredients that have lots of eye appeal.
Using a flexible spatula, butter all slices right to the edge so butter acts as waterproof coating and prevents fillings from making bread soggy. Crisp lettuce leaves also serve this purpose.
You can butter a stack of bread in advance if you place bread slices with buttered sides facing. Keep stacks to about 8 slices so bread is easy to separate again.
Place filling on one slice of every pair, covering bread right to the edge. Do not over-fill – use about the same thickness filling as the bread slice.
Close each sandwich with matching slice and leave crusts on all but the daintiest sandwiches; crusts help keep sandwiches fresh.