This International sandwich features Certain vegetables may be used with bread and butter to make very, LETTUCE SANDWICHES.–Cut white bread into slices about 1/4 inch, TOMATO SANDWICHES.–Slice bread about 1/4 inch thick and spread the, CUCUMBER SANDWICHES.–Peel and slice into thin slices a, 173. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Sandwich
Description
This International sandwich features Certain vegetables may be used with bread and butter to make very, LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch, TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the, CUCUMBER SANDWICHES.--Peel and slice into thin slices a, 173. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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appetizing sandwiches.
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The vegetables most often used for this purpose are lettuce, tomatoes, cucumbers, celery, and onions.
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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.
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An exception to this is celery sandwiches, which are made in the
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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.
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thick and spread these thinly with butter.
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Place a leaf or two of tender lettuce between each two slices and spread with thick salad dressing.
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Put the slices of bread together, trim off the edges of the lettuce and the crusts if desired, and
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serve .
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slices with butter.
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Peel firm red tomatoes and cut them into thin slices.
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Cover one
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slice of bread with a
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slice of tomato,
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spread this with thick salad dressing, and, if desired,
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place a lettuce leaf over this.
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Cover with a second slice of bread, trim the edges, and serve.
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medium-sized cucumber that does not contain large seeds.
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Place the slices in very cold water to make them crisp.
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Slice bread about 1/4 inch thick and spread the slices with butter.
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Place thin slices of cucumber on one piece,
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spread with thick salad dressing, and put a lettuce leaf on top of this, if desired.
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Cover with the second slice of bread, trim the edges, and serve.
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fresh loaf of bread.
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Trim the crusts and spread with butter.
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Cut the stems of tender celery into pieces that are as long as the bread is wide.
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Place the celery on one edge of the bread,
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fill the center of the stem with salad dressing, and
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roll the celery into the bread like a jelly
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roll .
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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.
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When all have been placed in the pan,
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fold the edges of the napkin across the top and
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allow them to stand for a few hours before serving.
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This cannot be done with bread that is dry.
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If the sandwiches are to be served at once, the edges will have to be tied or fastened
Nutrition Facts
Servings 173 rolls
- Amount Per Serving
- Calories 20723.0kcal
- % Daily Value *
- Total Fat 2276.8g3503%
- Saturated Fat 1428.0g7141%
- Cholesterol 6020.0mg2007%
- Sodium 18719.5mg780%
- Total Carbohydrate 132.6g45%
- Dietary Fiber 62.2g249%
- Sugars 46.1g
- Protein 75.9g152%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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