Sandwiches
Sandwiches may be made from every kind of bread, fresh or toasted, in a variety of shapes and with an almost endless assortment of fillings.

Types of bread
Types of filling
White, Brown, Rye, Granary, Wholemeal, French sticks, Rolls and baps
Tomato, Ham, Cucumber, Tongue, Beef, Chicken, Cress, Lettuce, Smoked fish, Tinned fish, Fish and meat paste, Watercress, Egg, Cheese

Examples of combination fillings
Fish and lettuce Cheese and tomato Cucumber and egg Apple and chutney
Roast beef and coleslaw Roast pork and apple sauce Tuna fish and cucumber Chopped ham, celery and apple

Seasonings to flavour sandwiches
Types of spread
Mayonnaise (egg, salmon, etc) Vinaigrette (crab, lobster, fish, egg) English mustard (ham, beef) French mustard(cheese, tongue) Chutney(cheese, tinned meat) Pickles
Peanut butter Margarine Butter
Where sandwiches are required in large quantities, the usual method is to use large sandwich loaves and remove the crusts from three sides and one end. The bread is then cut in thin slices across the loaf, using a sharp serrated knife.

The slices of bread are stacked neatly, resting on a crust of bread. They are then buttered (unless this has been done before each slice is cut) and the prepared fillings are added, so the complete loaf is made into long sandwiches. If they are to be kept for any length of time the crusts are replaced and the loaf wrapped in clean cloth, greaseproof paper or foil. When required for service the sandwiches are easily and quickly cut into any required size or shape, neatly dressed on a doily on a flat dish and sprinkled with washed and drained mustard cress. A typical set of fillings for a loaf could be: ham, tongue, smoked salmon, tomato, cucumber, egg.

Toasted sandwiches
These are made by inserting a variety of savoury fillings between two slices of hot, freshly buttered toast, e.g. scrambled egg, bacon, fried egg, scrambled egg with chopped ham, or by inserting two slices of buttered bread with the required filling into a sandwich toaster.

Club sandwich
This is made by placing between two slices of hot buttered toast a filling of lettuce, grilled bacon, slices of hard-boiled egg, mayonnaise and slices of chicken.

Bookmaker sandwich
This is an underdone minute steak between two slices of hot buttered toast.

Double- decker and treble-decker sandwiches
Toasted and untoasted bread can be made into double-decker sandwiches, using three slices of bread with two separate fillings. Treble and quadro-decker sandwiches may also be prepared. They may be served hot or cold.

Open sandwich or Scandinavian smorrebord

This is prepared from a buttered slice of any bread garnished with any type of meat, fish, eggs, vegetables, salads, etc. The varieties of open sandwiches can include some of the following:

1.Smoked salmon, lettuce, potted shrimps, slice of lemon.
2.Scrambled egg, asparagus tips, chopped tomato.
3.Grilled bacon, cold fried egg, tomato sauce, mushrooms.
4.Cold sliced beef, sliced tomato, fans of gherkins.
5.Shredded lettuce, sliced hard-boiled egg, mayonnaise, cucumber.
6.Cold boiled rice, cold curried chicken, chutney.
7.Minced raw beef, anchovy fillet, raw egg yolk, chopped horseradish, onion and parsley.
8.Pickled herring, chopped gherkin, capers sieved, hard-boiled egg.

When serving open sandwiches it is usual to offer a good choice. Care should be taken with finishing touches, using parsley, sliced radishes, gherkins, pickles, capers, etc., to give a neat clean look to the dish. Presentation is important.

Duxelles

Ingredients:-
250g/9oz button mushrooms, chopped finely
2 shallots, peeled and chopped finely
25g/1oz unsalted butter
? lemon, juice only dash of sherry
1 sprig of thyme
50ml/2floz double cream Method

1. Melt the butter in a heavy saucepan and gently sweat the shallots for a minute or two to soften before adding the mushrooms.
2. Add the lemon juice immediately, season with salt and pepper and add the thyme. Stir, turning up the heat so that the mushrooms release their liquid and the mixture becomes quite soupy.
3. Add the sherry and continue to cook the mixture at a simmer for 15 minutes until the liquid has evaporated and it has become a rich puree.
4. Remove what is left of the thyme, add the cream and reduce briefly until the mixture regains its thick consistency. Check the seasoning; remove from the heat and reserve.

PROSCIUTTO, GOAT CHEESE, AND FIG SANDWICHES
Active time: 15 min Start to finish: 15 min

Ingredients:-
6 oz soft mild goat cheese at room temperature
1 ? teaspoons black pepper
low fat spread
6 (4- to 5-inch) soft round seeded rolls, split
6 fresh figs, trimmed and sliced lengthwise ? inch thick
? lb thinly sliced prosciutto
12 salad leaves, stems discarded

Method
Stir together goat cheese and pepper with a fork. Spread cut sides of rolls with low calorie spread. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and salad leaves

TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON
Active time: 15 min Start to finish: 45 min Ingredients:-

4 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
low calorie mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split 1
8 watercress sprigs, tough stems discarded
100 grams sliced smoked salmon Method

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.