It is very easy to have savory butters, "beurres composés," so
familiar to the French cuisine, and so give an infinite variety of
taste to any kind of sandwiches. Take, for instance, unsalted butter
and season it well with anchovy essence, some very finely chopped
parsley, a bit of paprika, and spread thin slices of bread with it and
then use a layer of any kind of cold meat. Or you can use shrimp
essence, or in fact any essence or sauce that you think would prove to
be a favorite.