Non Plus Ultra Finger Sandwiches


Cream Cheese Spread
Egg Filling
Cream Parsley Spread
1 loaf black bread, such as pumpernickel or dark dell rye
1/2 loaf white bread
6 oz (180 g) smoked salmon, thinly sliced

Cream Cheese Spread:

1 pkg. 8 oz/ 240 g cream cheese
1 medium size peeled, seeded, chopped, and drained cucumber
1 tablespoon finely minced scallion
Salt and pepper to taste

In a bowl mix cream cheese, scallion and cucumber. Season to taste and use immediately or refrigerate for future use.

Egg Filling:

8 hard cooked large eggs, finely chopped
8 tablespoons mayonnaise
1-1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste

In a medium size bowl mix mayonnaise, mustard and Worcestershire sauce. Add finely chopped eggs, salt and pepper to taste and mix until just combined.

Cream Parsley Spread:

1 pkg. 8 oz/240 g  whipped cream cheese
6 tablespoons finely chopped parsley

Mix cream cheese. Add chopped parsley and combine. Set aside or refrigerate for future use.

  • Prepare spreads and egg filling.
  • Trim crusts from the bread loaf and cut each loaf lengthwise into six 1/2 inch thick slices. Make four 3-slice loaves. 
  • Spread 1 slice of dark bread with cream cheese spread and then add the salmon. Spread one slice of white bread with parsley spread and top salmon with the bread, spread side down and press firmly. Cover white bread slice with the egg filling. Top with the smoked salmon. Spread black bread with cream cheese spread, and place on the salmon slices. Press firmly. 
  • Wrap loaf tightly in plastic wrap and refrigerate. 
  • Spread white bread slice with parsley spread, add the smoked salmon slices. Spread black bread with cream cheese and top salmon with black bread, cream cheese side down. Cover black bread slice with 1/4 egg filling and top with white bread slice. Press firmly, wrap tightly and refrigerate. 
  • Repeat with remaining bread. 
  • Weight it down and refrigerate for several hours. 
  • To serve, unwrap and slice from top to bottom into 1 inch thick slices, then cut each slice crosswise in half.

Sandwich spreads can be made a day or two in advance. 
Sandwiches can be sliced a few hours ahead and arranged on the serving platter, just cover them tightly with plastic wrap and refrigerate.

Real Cooking

Did You Know?
Sandwich was the "invention" of the John Montagu, the fourth Earl of Sandwich (1718-1792). His gaming-table pick-me-up gave a name to the English sandwich and introduced it to polite society in London in 1762.

The immediate cultural precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje was as yet unfamiliar in England.

During the Middle Ages, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars, or eaten by the diner. Trenchers were as much the harbingers of open-face sandwiches as they were of disposable dishware.

Sandwich was initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy.

The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential.

It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was widespread in the Mediterranean. FREE Recipes