| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood, Vegetables |
Swedish |
Swedish, Appetizers, Cheese/eggs, Seafood |
6 |
Sandwiches |
INGREDIENTS
| 1/2 |
|
Loaf day-old whitebread; unsliced, homemade-type |
| 10 |
|
Anchovy fillets, finely chopped |
| 4 |
tb |
Butter; softened |
| 2 |
tb |
Dijon mustard |
| 4 |
|
Eggs; hard-cooked; finely chopped |
| 1/4 |
c |
Dill; finely chopped -=OR=- |
| 1/4 |
c |
Dill, parsley & chives; combined |
| 1/8 |
ts |
Black pepper; fresh ground |
| 2 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Trim the crusts from the load of bread and cut into 12 slices 1/8" thick.
In a small bowl, mash together the chopped anchovies, butter, mustard,
eggs, herbs and pepper. The mixture should be quite smooth. Thickly spread
it on 6 slices of bread. Top each slice with another piece of bread and
lightly press them together. At this point, the sandwiches may be wrapped
in wax paper and refrigerated for up to 3 days or even frozen (they should
be thoroughly defrosted before using). Over moderate heat, melt the butter
and oil in a 10-12" skillet. When the foam subsides, add the sanwiches, 2
or 3 at a time, and fry for 2 to 3 minutes on each side until they are
crisp and golden brown. Drain on paper towels and serve while hot either
whole as a main luncheon course or snack, or cut in quarters to accompany
cocktails. Makes 6 sandwiches or 24 hors d'oeurve
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