Rolled Bread Sandwiches
A classic and elegant way to serve sandwiches, perfect for tea parties or light lunches. This recipe includes variations for simple buttered rolls, layered sandwiches, and refreshing lettuce sandwiches.
Ingredients
- 1 loaf Fresh bread loaf (Use your favorite type of bread: white, wheat, sourdough, etc.)
- 1 stick Butter, softened (Unsalted or salted, to taste)
- 6 pieces Baby ribbon (Optional, for tying the rolled sandwiches)
- 6 leaves Fresh lettuce leaves (Crisp and clean)
- 6 teaspoons Mayonnaise (Your favorite brand)
Instructions
- 1Cut fresh bread, while still warm if possible, into very thin slices using a very sharp knife. Remove the crusts for a more refined presentation.
- 2Spread each slice evenly with softened butter. Roll each slice separately and tie each with a piece of baby ribbon (optional).
- 3Remove the end slice from the bread loaf. Spread the end of the loaf sparingly and evenly with softened butter. Cut off as thin a slice as possible. Repeat until the desired number of slices are prepared. Remove crusts.
- 4Put the buttered slices together in pairs and cut into squares, oblongs, or triangles. Use white, whole wheat, Graham, or brown bread for variety. Three-layer sandwiches are attractive when made of whole wheat bread between white slices.
- 5Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered bread prepared as for Bread and Butter Folds, having a teaspoon of mayonnaise on each leaf.