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Drinks and Coctails Recipes

  Added: Jul 27, 2006  •  Visited (691)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Spring Sandwiches
(Varsmorgasar)
What You Need:
  • ½ loaf day-old homemade-type white bread, unsliced
  • 10 anchovy fillets, finely chopped
  • 4 tablespoons softened butter
  • 2 tablespoons prepared Dijon mustard
  • 4 hard-cooked eggs, finely chopped
  • 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.

    To Make: 6 sandwiches or 24 hors d' oeuvre
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Grains & Cereals » Bread
    Main Ingredient » Dairy » Eggs
    Dish » Appetizers

     





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