PINWHEEL SANDWICHES

Trim crusts from bread slices. Roll slices with rolling pin to keep bread from cracking. Cover slices with butter, cream cheese or desired filling. Place red or green cherries, gherkins, pitted dates, stuffed olives, vienna or cocktail sausages at edge nearest to you, roll up carefully and wrap in foil or waxed paper. Twist end to seal. Chill for at least 1 hour. Cut in 1/3" slices.

ROLLED SANDWICHES

To make rolled sandwiches, prepare as for pinwheels, but place cooked asparagus spears or stuffed celery at one end. Wrap and chill. Do not cut to serve.

RIBBON SANDWICHES

Spread 1 slice white bread and 1 slice brown bread with cream cheese or egg salad and parsley. Press together. Spread top side of slice on top. Place another slice of bread on top, matching the color of the bottom slice so colors alternate. Wrap in foil or waxed paper, chill for at least 1 hour. Just before serving, trim off crusts using a sharp knife. Cut into 1/2" slices.

TIPS FOR MAKING FANCY SANDWICHES

Prepare filling first, refrigerate until ready to use.
Prepare garnishes, store in crisper or refrigerator jars.
If using butter, cream until soft and pliable. If using margarine, use soft margarine.
Make sure your bread is VERY fresh. It slices easier if chilled first.
Use a sharp knife for slicing and trimming crusts.
Keep the bread from drying out by covering the slices with a damp linen towel.

STORING FILLED SANDWICHES

If you are making the sandwiches ahead of time, leave the crusts on and wrap in waxed paper, then in a slightly dampened linen towel. Store in fridge until ready to serve. Trim just before serving.