These sandwiches may also be trimmed with lettuce or cress, and almost any meat may be substituted for the chicken. If beef is used, a tablespoonful of tomato catsup may be added; with mutton a tablespoonful of capers. Beef is much better garnished with cress, mutton with mint, chicken with lettuce or celery.
Lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich; garnish of course with lettuce.
[Fish Salad Sandwiches]
Flake one can of salmon, or an equal quantity of cold boiled fish. Add to it a half teaspoonful of salt, a dash of cayenne and one ordinary cucumber, grated and drained. Just before serving time butter the bread, cut it into thin slices, put over the top a layer of the flaked fish, then a thin layer of mayonnaise or sandwich dressing and another covering of bread. Press together, trim the crusts and cut directly across the slice, making two long sandwiches about an inch and a half to two inches wide.
[Sardine Salad Sandwiches]
These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice. Stir four tablespoonfuls of oil into an egg, add a few drops of vinegar or lemon juice. Remove the sardines from the oil, take off the tails and heads and remove the bones. Mash them in a bowl, add a tablespoonful of vinegar, or the same amount of lemon juice. If you have lettuce or cress, either shred it, or put one leaf between the fish and the buttered bread.
[Sardine Sandwiches]
Cut slices of bread about one-half an inch thick, butter and toast; trim off the crust. Remove skin and bones from the sardines, lay them carefully over toast; have ready, chopped very fine, some olives and capers, mixed together; sprinkle these over the sardines, then a teaspoonful of lemon juice to each sandwich. Cut into any shape you may desire and they are ready to serve.
[Swiss Sandwiches]
Put half a pound of ordinary schmierkase into a bowl, rub it perfectly smooth; add, a teaspoonful at a time, four tablespoonfuls of thick cream, two tablespoonfuls of melted butter, half a teaspoonful of salt, and a saltspoonful of pepper. Butter the slices of bread on the loaf; cut each off about a half inch in thickness, trim off the crusts and spread with the cheese mixture; put on top a layer of pumpernickel or rye bread; on top of that another thin layer of cheese, and on top of that another layer of white bread and butter; press these lightly together. If the crusts have been trimmed off, cut the slices into three or four finger shaped sandwiches. They should be the length of the slice and about one inch wide. These are exceedingly nice garnished with cress.