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Non Plus
Ultra Finger Sandwiches
Ingredients:
Cream
Cheese Spread
Egg Filling
Cream Parsley Spread
1 loaf black bread, such as pumpernickel or
dark dell rye
1/2 loaf white bread
6 oz (180 g) smoked salmon, thinly sliced
Cream Cheese Spread:
1 pkg. 8
oz/ 240 g cream cheese
1 medium size peeled, seeded, chopped, and
drained cucumber
1 tablespoon finely minced scallion
Salt and pepper to taste
In a bowl mix cream cheese, scallion and cucumber.
Season to taste and use immediately or refrigerate for future use.
8 hard
cooked large eggs, finely chopped
8 tablespoons mayonnaise
1-1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
In a
medium size bowl mix mayonnaise, mustard
and Worcestershire sauce. Add finely chopped eggs, salt and pepper to
taste
and mix until just combined.
Cream Parsley Spread:
1 pkg. 8
oz/240 g whipped cream cheese
6 tablespoons finely chopped parsley
Mix
cream cheese. Add chopped parsley and combine.
Set aside or refrigerate for future use.
Preparation:
- Prepare spreads and egg filling.
- Trim crusts from the bread loaf
and cut each loaf lengthwise into six
1/2 inch thick slices. Make four 3-slice loaves.
- Spread 1 slice of dark bread
with cream cheese spread and then add the
salmon. Spread one slice of white bread with parsley spread and top
salmon
with the bread, spread side down and press firmly. Cover white bread
slice
with the egg filling. Top with the smoked salmon. Spread black bread
with
cream cheese spread, and place on the salmon slices. Press firmly.
- Wrap loaf tightly in plastic
wrap and refrigerate.
- Spread white bread slice with
parsley spread, add the smoked salmon
slices. Spread black bread with cream cheese and top salmon with black
bread, cream cheese side down. Cover black bread slice with 1/4 egg
filling
and top with white bread slice. Press firmly, wrap tightly and
refrigerate.
- Repeat with remaining
bread.
- Weight it down and refrigerate
for several hours.
- To serve, unwrap and slice from
top to bottom into 1 inch thick slices,
then cut each slice crosswise in half.
NOTE: Sandwich spreads can be made a day or two in
advance.
Sandwiches can be sliced a few hours ahead and arranged on the serving
platter, just cover them tightly with plastic wrap and refrigerate.
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| Did You Know? |
Sandwich was the "invention" of the
John
Montagu, the fourth Earl of Sandwich (1718-1792). His gaming-table
pick-me-up
gave a name to the English sandwich and introduced it to polite society
in London in 1762.
The immediate
cultural precursor with a direct connection to the English sandwich was
to be found in the Netherlands of the 17th century, where the
naturalist John Ray observed that in the taverns beef hung from the
rafters "which they cut into thin slices and eat with bread and butter
laying the slices upon the butter"— explanatory specifications that
reveal the Dutch belegde broodje was as yet unfamiliar in England.
During the
Middle Ages, thick slabs of coarse and usually stale bread, called
"trenchers", were used as plates. After a meal, the food-soaked
trencher was fed to a dog or to beggars, or eaten by the diner.
Trenchers were as much the harbingers of open-face sandwiches as they
were of disposable dishware.
Sandwich was initially perceived as food men shared while gaming and
drinking at night, the sandwich slowly began appearing in polite
society as a late-night meal among the aristocracy.
The sandwich's popularity in Spain and England increased dramatically
during the 19th century, when the rise of an industrial society and the
working classes made fast, portable, and inexpensive meals essential.
It was at the same time that the sandwich finally began to
appear outside of Europe. In the United States, the sandwich was first
promoted as an elaborate meal at supper. By the early 20th century, as
bread became a staple of the American diet, the sandwich became the
same kind of popular, quick meal as was widespread in the Mediterranean.
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