Sandwiches, Pizzas, Savory-Spread Loaves Recipe Information
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
When you make sandwiches, for the tea table or for a tray luncheon
or any other occasion, do it the easy way: assemble all you need in
food and utensails. Work swiftly. Serve sandwiches at once or cover
with a damp towel and chill until served. Sandwiches for the lunch-
box or picnic basket should be securely wrapped in waxed paper or foil.
In general: Use fresh or one-day-old bread. Slice thin with a thin-
bladed long knife. Vary breads for flavor, color, texture, size and
shape. Slice bread across the loaf, unless the recipe demands other
cuts. Cut the crusts off for rolled and tea sandwiches and for others
which are to be served small.
Soften the butter or margerine for spreading at room temperature or
by creaming for a few minutes. Blend the butter or margerine with
other spreads such as mayonnaise, mustard, salad dressings. Use special-
flavor butters when the recipe calls for them. Arrange ther butter and
other spreads in bowls on you kitchen table for easy reach.
Follow the recipe instructions and chop, grind, or slice, or otherwise
perpared fillings. Comnbine with seasonings and moisteners according to
the recipes. Have sliced vegetables, such as cucumber, chilled and
drained. Have other green fillings, such as water cress, parsley, and
mint, washed and well drained. All should be chilled before using in
When spreading bread, line up matching slices. Spread evenly and
quickly with softened butter or other spread clear to the edges of each
slice. Trim any sliced filling, such as meat, chicken, cheese, smoked
salmon, and others to fit the sliced bread. And when you want a
generously thick filling, use 2 or more thin slices in place of 1 thick one.