Page:The Up-to-Date Sandwich Book.djvu/24

 SARDINE SANDWICH NO. 5

Pound eight boned and skinned sardines with two ounces of fresh butter, a little salt and cayenne. Spread the mixture on slices of brown bread lightly buttered, and over them lay a slice of skinned tomato. Sprinkle with salt and pepper and a pinch of sugar. Add a few drops of lemon juice. Form into sandwiches and cut into finger lengths.

SARDINE AND CHEESE SANDWICH

Equal parts of boned and skinned sardines and cream cheese mashed to a pulp. Mix and place between thin slices of white or rye bread. Garnish with a pickle.

SARDINE CLUB SANDWICH

Three slices of thinly cut white bread, toasted and buttered. Place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice, and on top