AMERICAN SANDWICHES

Shannon News, 1 February 1927, Page 2

AMERICAN SANDWICHES

Club Sandwiches in a cold form.— On a slice of buttered toast, from which the crusts have been cut, spread a well-washed lettuce leaf, then a slice of cooked bacon, some sliced or shredded chicken, and one or two thin slices of peeled tomato. Sprinkle with salt and pepper and coat with thick mayonnaise. Cover with another slice of toast. Sometimes a 3lice of pickle is also introduced with the other ingredients. Chicken salad sandwiches are made of white bread and butter, the white meat of a cooked chicken chopped finely, a little sliced cucumber, a little shredded lettuce, salt, pepper, and cayenne. Mix with mayonnaise and spread between slices of bread and butter. New York Sandwiches.' —Mix a cream cheese with 3 or 4 slices of finely chopped pineapple cubes, and spread between slices of brown bread and butter. Country Sandwiches.— Mix some red or black currant jelly with a cream cheese and spread It on slices of nut bread and butter.