Swedish Spring Sandwiches

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             FOOD FUNNY
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Thanks to Anna Welander for sending us this one:

Two friends met on the street and one said, "I heard your brother died.
What happened?"

"It was very sad," the other replied. "Lettuce killed him."

"How could lettuce kill a man?"

"He bought lettuce at the market and asked the store owner how to keep
it fresh. The owner told him, 'Put your head in a plastic bag, tie it
tight and put it in the refrigerator.'"

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             TODAY'S RECIPE
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These little grilled sandwiches are great as an first course or cut into
quarters as a cocktail hors d'oeuvre, and are also frequently served as
a luncheon dish and as a snack.

Swedish Spring Sandwiches

12 anchovy fillets, finely chopped
4 Tbs (60 ml) butter
2 Tbs Dijon style mustard
4 hard cooked eggs, peeled and finely chopped
1/4 (60 ml) cup finely chopped fresh dill, or combination of dill, parsley, and chives
Freshly ground black pepper to taste
12 slices day-old homemade-type white bread, thinly sliced, crusts removed
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil

Mash together the anchovies, butter, mustard, eggs, herbs, and pepper in
a small bowl. Spread this mixture evenly over 6 of the slices of bread,
and top with the remaining 6 slices, pressing together lightly. Wrap in
wax paper and refrigerate for at least 1 hour, until the filling is
firm. Heat the butter and oil in a heavy skillet until the foam
subsides. Add the sandwiches 2 or 3 at a time and fry for 2 or 3 minutes
on each side until they are golden brown. Place on paper towels to drain.
To serve as cocktail snacks, cut into quarters.
Makes 6 sandwiches or 24 hors d'oeuvres.
Received on Mon Apr 7 19:38:25 2008