Sandwich Fillings

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

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Sandwiches can be made in advance. Wrap in greaseproof paper and then over-wrap in foil or place in a polythene bag. A damp lettuce leaf placed on top of the stack of sandwiches before wrapping will keep them moist and can be discarded afterwards. Refrigerate the sandwiches until required.

Use sliced bread or a day-old loaf for sandwiches. If the loaf is very fresh, store in the refrigerator for a few hours before cutting. When you have a large number of sandwiches to prepare it really is worth-while and much more economical to soften the butter to be used by beating 2 teaspoons hot water into every 100 g (4 oz) butter – beat in by hand or with a mixer. The butter will go to a creamy consistency that is easy to spread thinly and does not harden. Line up the bread slices in pairs on your working surface, pairing the slices that were next to each other in the loaf, so that the sandwich edges will match. Butter all slices to the very edge – this keeps the bread moist and prevents the filling from soaking through. Spread filling on alternate slices; be generous, but do not over-fill.