SANDWICHES AND SAVORY SNACKS
Next to nibbling cheese with crackers and appetizers, of which there is no end in sight, cheese sandwiches help us consume most of our country's enormous output of Brick, Cheddar and Swiss. To attempt to classify and describe all of these would be impossible, so we will content ourselves by picking a few of the cold and hot, the plain and the fancy, the familiar and the exotic. Let's use the alphabet to sum up the situation.
A Alpine Club Sandwich
Spread toasts with mayonnaise and fill with a thick slice of imported Emmentaler, well-mustarded and seasoned, and the usual club-sandwich toppings of thin slices of chicken or turkey, tomato, bacon and a lettuce leaf.
B Boston Beany, Open-face
Lightly butter a slice of Boston brown bread, cover it generously with hot baked beans and a thick layer of shredded Cheddar. Top with bacon and put under a slow broiler until cheese melts and the bacon crisps.
C Cheeseburgers
Pat out some small seasoned hamburgers exceedingly thin and, using them instead of slices of bread, sandwich in a nice
slice of American Cheddar well covered with mustard. Crimp edges of the hamburgers all around to hold in the cheese when it melts and begins to run. Toast under a brisk boiler and serve on soft, toasted sandwich buns.
D Deviled Rye