*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -