Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-03-24
Homemade Toasted Sandwiches
By BETSY CALLTsTER.

w Y HEN you make sandwich
M so thick or so elaborate or
v v 40 "gooey" that 1t has to be
eaten with knife and fork.
you lose sight of the original
idea in making sandwiches--which was
to provide bread with meat or some
other appetizing filling in form that
could be managed without knife or
fork. Sandwiches as originally con-
ceived were Just the thing for picnics,
informal snacks, box lunches and social
occasions where refreshments are taken
standing or seated away from table
and hence without the aid OF knife
and fork.
And 80 some people seem TO think
that all sandwiches should be eaten
with the fingers and should be so de-
signed that they may be eaten in this
way quite easily. If you are going to
serve something that needs knife and
it in sandwich form at all?
This Is a fair enough question and
vet there are various sorts of sandwiches
of the fork sort that are delicious. Open
sandwiches, for instance, usually have
to be eaten with q fork. ! believe the
idea of this sort OF sandwich first came
from Norway and Sweden. They are
made as the name indicates with only
one slice Of bread and the filling IL
arranged as attractively as possible with
parsley, riced egg yolk, sliced stuffed
olives, etc, used for garnishes. They
are served on large platter or sand
wich tray and are not. Of course. piled
up. But such sandwiches must be
eaten with a fork.
Toasted sandwiches have come into
great favor recently. If they are made
rather small and with thin layer of
filling they may be passed with after
noon tea and do not need fork or knife,
but the more substantial toasted sand
wiches are appropriate for suppers and
luncheons where knife and fork NAV
conveniently be used. One Of the first
toasted sandwiches to gain favor was
the club sandwich, made with hot
bacon, cold sliced chicken, sliced to-
mato and lettuce.
The old-time idea was to toast the
bread on both sides of each slice for
toasted sandwiches Now such sand
witches are often made toasted on the
outsides only The filler for the sand
wich is put between slices Of bread to
begin with--the sandwiches put to-
gether and then toasted. This is suit
able only for cheese or meat sandwiches
where it is desirable to have the filler
cooked little.
| II you want to serve a number of
| toasted cheese sandwiches at the same
time 1t Is convenient to cut slices OF
bread with crusts trimmed. Lay thin
slices Of cheese between the bread slices
and put together as for plain cheese
sandwiches. Having made the desired
number of sandwiches cover with a
cloth and keep in an alright place until
needed Then simply toast first or
one side and then on the other.
The matter is simplined If you use
one of the new sandwich electric toast.
ers made thick enough to take these
double thirknesses Of bread. Or you
may toast them one side at time on
a smooth electric grill. In doing this
spread the outsides Of the sandwiches
not the insides-with a little melted
butter.
A good way TO make toasted sand
witches is to brown them on a pancake
iron or frying pan. When this is done
let the pan be slightly creased with
butter, let 1t get well heated without
smoking. Put on 1t the sandwich
which has been spread on the outsides
with little melted butter. Turn when