There is literally no end to the fillings that are possible for sandwiches, provided one knows how to prepare them in an appetizing way. Any cold meat may be run through the meat grinder and made to do service by deft seasoning.
But the first requisite is a dainty attractiveness. People who are not near any good bakeries where sandwich loaves may be had often use pound baking tins in making homemade loaves. Such little loaves make slices just the right size. The bread should be buttered on the loaf in order that the slices may be of wafer-like thinness.
In making meat or cheese sandwiches, both sides are spread with butter, but one side only with the meat, etc.; the other slice is then added, pressed gently and cut in two. Of all things, the edges of the sandwich should be free from butter and all suggestions of the filling.
Cut slices of rye or brown bread without removing the crusts. Rub half a pint of cottage cheese to a smooth paste with a little melted butter, half a teaspoonful of salt and two tablespoonfuls of thick cream, and put the mixture between the buttered slices. This may be varied and improved by using a lettuce leaf with each cream cheese filling or mixing with the cheese half a cupful of chopped English walnuts. Gingerbread is also nice with the filling of cream cheese and nuts.
Cold lamb sandwiches: Thin slices of the meat, nicely salted, between thin slices of bread are appetizing for a picnic luncheon, and a welcome change from ham sandwiches. A glass of currant jelly will make them more popular.
To make very appetizing sardine sandwiches, wash, skin and bone some sardines, place them in a bowl with a little butter and mash them to a smooth paste, season with some paprika and lemon juice. Spread the mixture on a slice of buttered bread and put another slice on top, pressing it down with a flat knife blade.
To make egg and sardine sandwiches, rub the yolks of six hard-boiled eggs to a smooth paste, add mayonnaise dressing to make a paste which will spread easily on the bread. Drain the oil from four sardines, cut on the heads and tails, remove the bones and scrape off the skin, rub to a paste, add the mayonnaise and egg and spread upon the bread.
Egg and watercress sandwiches are a novelty. Cut some thin slices of bread and butter and cover them evenly with fresh watercress, sprinkling with a little grated onion. Now spread them thickly with hard-boiled yolks of eggs which have been rubbed through a sieve. Place another piece of bread on the top and press together.
Nasturtium sandwiches are novel, and most people are very fond of them, especially when the flowers or leaves are gathered fresh from the garden. Drop them into ice water to crisp while the rest of the luncheon is being made ready. Cut the bread in thin slices and butter it. Place a thin layer of the yellow petals on one pungent leaf between the slices. No seasoning is required aside from a light sprinkling of salt, as the nasturtium has a delightfully distinctive flavor of its own. If the leaves of the nasturtium are used for the sandwich, it is best to add a little mayonnaise.
Cucumber sandwiches are perfectly delicious. The cucumber is peeled and sliced and put in ice water to crisp. The slices are then drained and laid on a thin slice of buttered whole wheat or white bread, a very little thick mayonnaise is put on and the whole covered in the usual way with another slice of bread and pressed down well.
Olive and tongue sandwiches are also delicious. Stone and chop French olives, seasoning with pepper and pounding to a smooth paste. Cut thin slices of bread, and butter and spread one half with the olives and the other half rather thickly with grated tongue. Press together and serve in the usual way.
For chicken salad sandwiches, mince the chicken and season with salt, pepper, mayonnaise and finely chopped olives. A trace of onion juice and a little lemon juice may be used. The mixture must not be thin enough to run.
Almost any sort of sandwich filling is improved by a light seasoning of mayonnaise dressing and chopped olives which are stuffed with little bits of red peppers.
Sweet sandwiches are not often seen in this country, but they are very good indeed for all that. A delicious sweet sandwich is made by mixing chopped figs and dates very fine, moistening with a drop or two of lemon juice and using that as a filling. Chopped nuts may make part of the mixture.