1/2 loaf day-old white bread, unsliced homemade
10 anchovy fillets, finely chopped
4 tablespoons butter, softened
2 tablespoons dijon mustard
4 hard-cooked eggs, finely chopped
1/4 cup combination of dill, parsley and chives, finely chopped
1/8 teaspoon black pepper, fresh ground
12 slices bread
2 tablespoons butter
2 tablespoons vegetable oil
Servings: 24
1. Trim the crusts from the load of bread and cut into 12 slices 1/8" thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread and lightly press them together. At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).
2. Over moderate heat, melt the butter and oil in a 10-12" skillet. When the foam subsides, add the sandwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown. Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails. Makes 6 sandwiches or 24 hors d'oeuvre.
Servings: 24
10 anchovy fillets, finely chopped
4 tablespoons butter, softened
2 tablespoons dijon mustard
4 hard-cooked eggs, finely chopped
1/4 cup combination of dill, parsley and chives, finely chopped
1/8 teaspoon black pepper, fresh ground
12 slices bread
2 tablespoons butter
2 tablespoons vegetable oil
Servings: 24
1. Trim the crusts from the load of bread and cut into 12 slices 1/8" thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread and lightly press them together. At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).
2. Over moderate heat, melt the butter and oil in a 10-12" skillet. When the foam subsides, add the sandwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown. Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails. Makes 6 sandwiches or 24 hors d'oeuvre.
Servings: 24
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