Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Info

* The sandwiches should be small enough to be eaten in two or three
bites.

* Use fresh, close-textured white or brown bread, thinly sliced.

* Whipped butter at room temperature is easy to spread without
tearing the bread. Spread it thinly right to edges of bread.

* Sandwiches with fillings like ham, chopped egg, smoked salmon or
anchovy paste can be made early in the day. Trim crusts within an
hour or two of serving.

* Hold the sandwich firmly and trim crusts with a sharp knife. Cut
into four triangles or three rectangles; cover with dampened tea
towel and refrigerate.

* To serve a dozen or fewer guests, three varieties are sufficient.
For larger occasions, provide about five varieties.

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