Spring Sandwiches

* Exported from MasterCook *

Spring Sandwiches

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/Eggs
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Loaf day-old whitebread
-unsliced, homemade-type
10 Anchovy fillets, finely
-chopped
4 tb Butter -- softened
2 tb Dijon mustard
4 Eggs -- hard-cooked; finely
-chopped
1/4 c Dill -- finely chopped
-ÿÿ
1/4 c Dill, parsley & chives
-combined
1/8 ts Black pepper -- fresh ground
2 tb Butter
2 tb Vegetable oil

Trim the crusts from the load of bread and cut into 12
slices 1/8" thick. In a small bowl, mash together the
chopped anchovies, butter, mustard, eggs, herbs and
pepper. The mixture should be quite smooth. Thickly
spread it on 6 slices of bread. Top each slice with
another piece of bread and lightly press them
together. At this point, the sandwiches may be wrapped
in wax paper and refrigerated for up to 3 days or even
frozen (they should be thoroughly defrosted before
using). Over moderate heat, melt the butter and oil in
a 10-12" skillet. When the foam subsides, add the
sanwiches, 2 or 3 at a time, and fry for 2 to 3
minutes on each side until they are crisp and golden
brown. Drain on paper towels and serve while hot
either whole as a main luncheon course or snack, or
cut in quarters to accompany cocktails. Makes 6
sandwiches or 24 hors d'oeurve



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