These dainty little sandwiches are an economical and tasty addition to an appetizer bar, tea or special luncheon. I was re-acquainted with them recently when I went to help my friend, Doreen, with some photography while she was preparing for an elegant tea that week. It is important to purchase the bread on the day of preparation, for easy rolling. You may need to call ahead and order a sandwich loaf, sliced in the opposite direction.
• 1 fresh sandwich loaf, sliced lengthwise
• 10-12 cooked eggs, chopped
• 1/3 cup mayo
• 2 tsp whole grain mustard
• 1 Tbsp fresh dill, finely chopped
• 1 tsp salt
• unsalted butter for spreading
1. Boil eggs for 8 minutes. Drain water.
2. Cover with cold water and ice cubes. This will help the shells come off easier.
3. Chop cooled eggs and mix with mayonnaise, mustard, dill, salt and pepper. Set aside.
4. Set aside outer crusts of sandwich loaf for other uses. Trim remaining crusts from bread, using pizza cutter.
5. You should have about 5 long slices/strips.
6. Spread with butter and then with filling.
7. Cut each strip in half so that you have about ten 3X6” pieces.
8. Roll each strip up, starting at narrow end.
9. Lay side by side in flat container with a lid or Ziploc bag.
10. Refrigerate for the day or overnight.
11. To serve, cut into slices. Garnish with fresh dill. Yield: 40 - 50