Yield: 16 Sandwiches per recipe

Instructions

To keep the sandwiches fresh, cover with a damp paper towel to prevent drying. When serving, hollow out a round of bread, line it with shredded iceberg lettuce and place the sandwiches inside. Close the top round of bread. The iceberg lettuce has a high water content and will keep the sandwiches moist and fresh.

Cucumber Sandwiches

• 8 very thin slices white bread
• Basic Butter Spread (recipe below)
• 1/2 English cucumber thinly sliced lengthwise

1. With a rolling pin flatten the bread.

2. Lightly coat one side of each slice of bread with the butter spread. Place the cucumber slices in a single layer over half the bread. Cover with the remaining slices. Trim the crusts and cut into triangles.

Egg Salad Sandwiches

• 5 eggs
• 2 tablespoons mayonnaise
• 1 shallot, minced
• 1 tablespoon lemon juice
• 2 dashes Tabasco
• Salt and white pepper
• 8 very thin slices white bread
• Basic Butter Spread (recipe below)

1. Cook the eggs in boiling water until hard-cooked, about 20 minutes. (A pinhole pierced in the narrow end of the egg shells will prevent discoloring.) Rinse in cold water and peel. Roughly chop the eggs with a knife.

2. Place the eggs in a bowl Add the mayonnaise, shallot, lemon juice, Tabasco, salt and pepper. Lightly mix to combine the seasonings with salt and pepper to taste. (Do not use the food processor.)

3. With a rolling pin, flatten the bread. Lightly coat one side of each slice of bread with the butter spread. Place the egg mixture evenly over half the bread. Cover with the remaining slices. Trim the crusts and cut into triangles.

Tomato and Ham Sandwiches

• 8 very thin slices bread, preferably brown
• Basic Butter Spread or Basil Mayonnaise
• 2 ripe hot house tomatoes, thinly sliced
• 4 ounces Emmenthaler cheese, thinly sliced
• 4 ounces Black Forest ham thinly sliced

1. With a rolling pin, flatten the bread.

2. Lightly coat one side of the bread slices with the butter spread. Top each with a single layer of tomato, cheese and ham. Cover with the remaining slices. Trim the crusts and cut into triangles.

Smoked Salmon Pinwheels

• 1/2 pound smoked salmon
• 1 tablespoon butter
• 1 tablespoon cream cheese
• 2 tablespoons lemon juice
• 2 dashes Worcestershire Sauce
• White pepper
• 1 loaf white sandwich bread, thinly sliced horizontally
• 1 bunch chives, finely chopped

1. Combine the smoked salmon, butter, cream cheese, lemon juice, Worcestershire Sauce, and white pepper in a blender and process until puréed. Adjust the seasoning to taste with pepper.

2. With a rolling pin, flatten the bread. Coat one long slice of bread with the salmon mixture. Roll the bread lightly along the width, to create a pinwheel. Wrap well in plastic and refrigerate at least 1 hour. Repeat with the remaining bread.

3. To serve, remove plastic and cut each log crosswise into thin pinwheels. Sprinkle with the chives and serve.

Brie, Walnut, and Watercress Sandwiches

• 8 very thin slices bread, white or brown
• 4 ounces ripe Brie, softened and rind removed
• 1/4 ounce chopped walnuts
• 1/2 bunch watercress, rinsed and stems removed

1. With a rolling pin flatten the bread

2. Spread the cheese on one side of all the bread slices. Top half the slices with walnuts and watercress. Cover with the remaining slices. Trim the crusts and cut into triangles.

Rainbow Sandwiches

• 1 loaf white sandwich bread, thinly sliced horizontally
• 1 loaf brown sandwich bread, thinly sliced horizontally
• Basic Butter Spread (recipe below)
• Egg Salad
• Salmon Spread
• 1 bunch watercress, rinsed and stems removed

1. With a rolling pin, flatten the bread. Using 2 white slices of bread and 1 brown slice of bread, or visa versa, coat the middle slice on both sides with the butter spread. Coat the bottom and top slices, each, on one side only. (These are triple-decker sandwiches)

2. Coat the bottom slice with egg salad, and the top slice with salmon over the butter spread. Top each with watercress and insert the butter coated slice in the middle. Stack to close the sandwich, trim the crusts and cut into small sandwiches. Refrigerate at least 15 minutes before serving.

Basic Butter Spread

• 1 cup butter (2 sticks)
• 8 ounces cream cheese
• Juice of 1 lemon
• Salt and white pepper

In a bowl, cream the butter with the cream cheese and lemon juice until completely blended. Season to taste with the salt and white pepper.