Rolled sandwiches

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
Use trimmed slices from a small loaf and butter the slices right to the edge. Place filling about ½ inch (1cm) in from the edge and fold bread over filling. Then roll up tightly. Pack rolled sandwiches close together, so they keep their shape, and chill to set the butter and filling. Try these fillings:
  • Asparagus tips – tinned asparagus are ideal – arranged so tips slightly overlap the bread and show at one end. Use brown bread.
  • Fresh crisp watercress rolled in buttered bread slices with a touch of Marmite – allow the leaf ends to show.
  • Cooked chipolata sausages rolled up in buttered bread slices with a touch of mustard. Trim sausages and bread at each end, then garnish by dipping ends in grated Parmesan cheese or finely chopped parsley.