112. Certain vegetables may be used with bread and butter to make very
appetizing sandwiches. The vegetables most often used for this purpose
are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
vegetables are to be used for sandwich filling, the sandwiches should be
made immediately before they are to be served, as they are apt to become
moist if they are allowed to stand very long. An exception to this is
celery sandwiches, which are made in the form of rolls and which must
stand piled close together for some time in order for the butter to
become hard enough to stick them together.
113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
thick and spread these thinly with butter. Place a leaf or two of tender
lettuce between each two slices and spread with thick salad dressing.
Put the slices of bread together, trim off the edges of the lettuce and
the crusts if desired, and serve.
114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
slices with butter. Peel firm red tomatoes and cut them into thin
slices. Cover one slice of bread with a slice of tomato, spread this
with thick salad dressing, and, if desired, place a lettuce leaf over
this. Cover with a second slice of bread, trim the edges, and serve.
115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
medium-sized cucumber that does not contain large seeds. Place the
slices in very cold water to make them crisp. Slice bread about 1/4 inch
thick and spread the slices with butter. Place thin slices of cucumber
on one piece, spread with thick salad dressing, and put a lettuce leaf
on top of this, if desired. Cover with the second slice of bread, trim
the edges, and serve.
[Illustration: Fig. 26]
116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
fresh loaf of bread. Trim the crusts and spread with butter. Cut the
stems of tender celery into pieces that are as long as the bread is
wide. Place the celery on one edge of the bread, fill the center of the
stem with salad dressing, and roll the celery into the bread like a
jelly roll. Place a moist napkin in the bottom of a bread pan and stack
the rolls in rows, with the loose edge down, so that they will stay
rolled. When all have been placed in the pan, fold the edges of the
napkin across the top and allow them to stand for a few hours before
serving. This cannot be done with bread that is dry. If the sandwiches
are to be served at once, the edges will have to be tied or fastened
with toothpicks.
In case it is desired not to use celery in rolled sandwiches, a filling
of cream cheese or jam may be added after the bread is buttered and each
piece then rolled in the manner explained. An idea of how attractive
rolled sandwiches are may be obtained from Fig. 26. When served in a
decorated sandwich basket, as shown, these sandwiches give a very dainty
touch to a luncheon or a tea.
117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
thick and spread these with butter. Slice Spanish or Bermuda onions into
thin slices and cut a green pepper into thin rings. Place a slice of the
onion on one piece of buttered bread and on top of this put two or three
rings of green pepper. If desired, spread with salad dressing, or merely
season the onion with salt and pepper. Place the second slice of bread
on top, trim the edges, and serve.