If sandwiches that are entirely different and at the same time attractive are desired for an afternoon tea or to serve with a salad, open sandwiches will undoubtedly find favor. The illustration shows several varieties of such sandwiches and shows how artistically they can be made.
These are merely submitted as suggestions, but with a little ingenuity, the housewife may work out in designs any ideas she may have. To make such sandwiches attractive, fancy cutters of various shapes will be found helpful. As here shown, round, diamond-shaped, crescent-shaped, triangular, and star-shaped cutters have been used.
The most suitable materials for open sandwiches include cream cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the yolks or whites forced through a ricer, pimiento cut into attractive shapes, and any other material that will add either flavor or color. Either white or brown bread may be used. After cutting the bread in the preferred shapes, spread first with butter, if desired, and then with cream cheese, jam, or jelly. With this done, decorate the sandwiches in any desired way. Slices of stuffed olives are placed in the center of several here shown and strips or small pieces of pimiento are used for much of the decoration. On those that have jam or jelly for their foundation, cream cheese put through a pastry tube forms the decoration.
If an accompaniment for a salad is desired and time will not permit the making of open sandwiches, small crisp crackers, decorated with cream cheese, will be a very good substitute.
These are excellent with a vegetable or a fruit salad; also, when served after the dessert they make a good final course to a meal.
To prepare them, add cream to cream cheese until it is thin enough to be forced through a pastry bag. Using the rosette tube in the bag, make a single rosette in the center of each wafer. Dust with paprika and serve.