¼ cup finely chopped dill, or ¼ cup combined dill, parsley and chives
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
How To Cook:
1. Trim the crusts from the loaf of bread and cut it into 12 slices 1/8 inch thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper.
2. 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.
3. At this point, the sandwiches maybe wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).
4. Over moderate heat, melt the butter and oil in a 10- to 12-inch skillet. When the foam subsides, add the sandwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side, until they are crisp and golden brown.
5. Drain on paper towels and serve while hot, either whole as a main luncheon course or a snack, or cut in quarters to accompany cocktails.
