Serves: 5
PARTY SANDWICHES
Start with 1-lb. loaves of unsliced sandwich bread - rye, white, pumpernickel, whole wheat or another favorite.
If possible, ask the bakery to machine-slice the bread lengthwise into 1/2-inch slices. To do it yourself, freeze the bread for 30 minutes, trim the crust and use a long-bladed, serrated knife to make the lengthwise 1/2-inch slices.
To prevent sogginess, spread the bread with softened butter or margarine before topping with the sandwich spread. Use 1 or more spreads on the same sandwich. Mix and match the garnish to accent the color and flavor of the spread.
Many sandwiches can be prepared a day ahead. Wrap them in plastic wrap and refrigerate until serving time. Do not freeze.
RIBBON SANDWICHES
Use 2 lengthwise slices of dark bread and 2 lengthwise slices of white bread. Spread 2 dark slices and 1 white slice with softened margarine or butter. Top buttered slices with 1/2 to 1 cup spread. Stack slices with spread, alternating dark slices with white. Top with remaining white bread slice. If necessary, trim edges to make them even. Wrap in plastic wrap and refrigerate 2 to 3 hours. To serve, cut each loaf crosswise into 1/2-inch slices cut each slice in half.
PINWHEEL SANDWICHES
Slightly flatten 1 lengthwise slice of bread with a rolling pin. Spread with softened margarine or butter. Top with 1/2 to 1 cup of the desired spread. Beginning at the short end, roll up the bread tightly in jelly-roll fashion. If desired, frost roll with softened cream cheese and roll in chopped nuts. Refrigerate 2 to 3 hours before slicing. To serve, cut roll crosswise into 1/2-inch slices.
OPEN-FACED SANDWICHES
Cut bread slices into squares, triangles or cookie-cutter shapes. Top with your choice of spreads garnish as desired.
FROSTED SANDWICH LOAF
Use 5 lengthwise slices of bread. Spread 4 slices with softened margarine or butter. Top with 1/2 to 1 cup of the desired spread. Stack slices with spread top with remaining slice. In small bowl, beat two 8-oz. packages of cream cheese with 1/2 cup half-and-half until soft enough to spread. Frost loaf. Refrigerate 2 to 3 hours. Garnish as desired. To serve, cut crosswise into 1/2-inch slices.
This Sandwich Ideas recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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