Rolled Sandwiches
This way with finger sandwiches is so old it's new. After slicing you have neat little spirals of sandwiches with contrasting layers of bread and filling. Ham salad, chicken salad, shrimp or crab salad and pimento cheese work beautifully. Make sure there are no large chunks in your filling or the bread will tear. A very elegant way to entertain.
Trim crusts from fresh sandwich bread. Put slices between 2 damp tea towels (flour sack towels are perfect) and roll with rolling pin. Spread slices with desired filling. Roll up and seal edges with melted butter. Roll up each sandwich in waxed paper or plastic wrap like a carpet; twist ends tightly. Store in refrigerator. You may cut each sandwich into four smaller cylinders to serve if desired for ease of handling.
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