133. All the sandwiches thus far discussed are served cold, but various
hot sandwiches can also be made. As these generally have meat or a
high-protein food for their filling, they may be used as the main dish
in the meal in which they are served. Sandwiches of this kind are
excellent for a light luncheon or for supper.
134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
very excellent luncheon dish may be made by slicing the meat thin,
placing it on slices of bread, and pouring the gravy, which has been
heated, over both the bread and meat. There may be a second layer of
bread on top of the meat if desired.
135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
is to saute them and then make sandwiches of them. Spread slices of
bread thinly with butter. Break the desired number of eggs into a frying
pan with melted butter or other fat, season with salt and pepper, and
fry on one side. Then turn and fry on the other side until the yolk
becomes quite hard. Place an egg on one slice of the buttered bread,
place a second slice over this, and serve while hot.
136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
a good one, but it becomes especially palatable when used in a sandwich,
as here explained. Slice boiled ham into thin slices and saute in hot
fat for a few minutes. Then break into a bowl as many eggs as will be
required, beat slightly, and pour over the slices of ham in the frying
pan. When the mass has cooked well on one side, turn and cook on the
opposite side. There should not be sufficient egg to make this very
thick. Season well with salt and pepper and when the mixture is
thoroughly cooked, cut it into pieces of a size to fit the bread used
for the sandwiches. Cut the bread, butter it slightly, place a piece of
the ham-and-egg mixture between each two slices of bread, and serve hot.
If desired, toast may be used in place of bread and a more delicious
sandwich will be the result.
137. CLUB SANDWICHES.--Nothing in the way of sandwiches is more
delicious than club sandwiches if they are properly made. They involve a
little more work than most sandwiches, but no difficulty will be
experienced in making them if the directions here given are carefully
followed. The ingredients necessary for sandwiches of this kind are
bread, lettuce, salad dressing, bacon, and chicken. The quantity of each
required will depend on whether a two- or a three-layer sandwich is made
and the number of sandwiches to be served.
Cut the bread into slices about 1/4 inch thick and cut each slice
diagonally across to form two triangular pieces. Trim the crust and
toast the bread on a toaster until it is a light brown on both sides and
then butter slightly if desired. Slice chicken into thin slices. Broil
strips of bacon until they are crisp. On a slice of toast, place a
lettuce leaf and then a layer of sliced chicken, and spread over this a
small quantity of salad dressing, preferably mayonnaise. On top of this,
place strips of the broiled bacon and then a second slice of toast. If
desired, repeat the first layer and place on top of it a third slice of
toast. This should be served while the bacon is still hot. Thin slices
of tomato may also be used in each layer of this sandwich if desired.
138. CHEESE DREAMS.--With persons who are fond of melted cheese, a
favorite kind of sandwich is that known as cheese dreams. These make a
good dish for a Sunday evening supper or for an evening lunch.
Cut bread about 1/4 inch thick. Cut slices of cheese about half as
thick, and between each two slices of bread place a slice of the cheese.
Place these on a broiler, broil first on one side and then on the other
until the cheese is thoroughly melted, or saute the sandwiches in a
frying pan with melted butter, first on one side and then on the other.
Serve while hot.
139. If sandwiches that are entirely different and at the same time
attractive are desired for an afternoon tea or to serve with a salad,
open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
varieties of such sandwiches and shows how artistically they can be
made. These are merely submitted as suggestions, but with a little
ingenuity, the housewife may work out in designs any ideas she may have.
To make such sandwiches attractive, fancy cutters of various shapes will
be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
triangular, and star-shaped cutters have been used.
140. The most suitable materials for open sandwiches include cream
cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
yolks or whites forced through a ricer, pimiento cut into attractive
shapes, and any other material that will add either flavor or color.
Either white or brown bread may be used. After cutting the bread in the
preferred shapes, spread first with butter, if desired, and then with
cream cheese, jam, or jelly. With this done, decorate the sandwiches in
any desired way. Slices of stuffed olives are placed in the center of
several here shown and strips or small pieces of pimiento are used for
much of the decoration. On those that have jam or jelly for their
foundation, cream cheese put through a pastry tube forms the decoration.
141. If an accompaniment for a salad is desired and time will not permit
the making of open sandwiches, small crisp crackers, decorated with
cream cheese, will be a very good substitute. These are excellent with a vegetable or a fruit salad; also, when served after the dessert they make a good final course to a meal.
To prepare them, add cream to cream cheese until it is thin enough to be
forced through a pastry bag. Using the rosette tube in the bag, make a
single rosette in the center of each wafer. Dust with paprika and serve.
142. CANAPES.--Although differing somewhat from the open sandwiches that
have been described, canapes are usually placed under this head.
Canapes are small pieces of bread toasted or sauted in butter and then
spread with some highly seasoned material, such as caviar, anchovy
paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
They are served either hot or cold as an appetizer or as a first course
for lunch or dinner.
To make canapes, toast or saute slices of bread and cut them into any
shape desired. Cover each piece with a thin layer of the material to be
used and then decorate in any manner. Sometimes a thin layer of tomato is used, but often just a border of some material of contrasting color, such as the yolk of egg forced through a ricer, finely chopped parsley, a thin strip of pimiento, etc., is placed around the edge.