ANYONE CAN COOK Page 89

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SANDWICHES

All sandwiches, plain or fancy, small or “man-sized,” should be made of
fresh or day old bread, but day old bread will slice more easily.

OPEN FACE SANDWICHES

Slice white or wholewheat bread 4” to %” thick and cut in fancy shapes
with cookie cutters. Spread with creamed butter and any desired filling.
Circles may have slices of small tomatoes, cucumber or egg. Garnish
attractively with sliced olives, mayonnaise rosettes, chopped parsley,
caviar, mandarin oranges, etc.

PINWHEEL SANDWICHES

INGREDIENTS—Cheese spreads, tinted or plain, egg, meat or peanut
butter fillings are suitable for rolled sandwiches. Centre of rolls may be
made of stuffed olives, gherkins, carrot strips, green or red cherries,
stuffed dates or bananas.

METHOD—Use fresh bread and slice loaf thinly lengthwise. Remove all
crusts and gently roll each slice with a rolling pin. This will help to
flatten bread sufficiently to prevent cracking when it is rolled. Spread
the bread with soft filling to within 1” of one end. Spread this 1” strip
with butter. Arrange olives end to end along the opposite edge from the
butter and roll up like a jelly roll. Dampen a tea towel and wrap it
around the finished rolls. Chill thoroughly and cut in 4” slices with a
sharp knife.

Note: A small loaf cuts into 8 or 9 rolls which makes 6 to 8 pinwheels
each. Approximately 4 dozen pinwheels.