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Rolled sandwiches

Thin slices of fresh white bread spread with tomato-cheese butter and herb butter, rolled tightly, lightly pressed and sliced before serving. From Erken’s Stor kokebok (1949), p. 5.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 5 (falt i det fri)

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About the dish

The book stresses that the butters should be two colours that go nicely together, and that the butter fillings can be varied.

How to make it

  1. 1

    Slice the bread

    Use very fresh white bread (as in the recipe for bread for rolled sandwiches). Slice it lengthways quite thinly and remove all crusts.

  2. 2

    Make the butters

    Mix butter with tomato purée and grated cheese. Mix more butter with plenty of finely chopped parsley and chives.

  3. 3

    Spread and roll

    Spread the tomato butter on one half of the slice and the herb butter on the other. Roll the slice up fairly tightly, wrap in a damp cloth and put light pressure on top.

  4. 4

    Slice

    Slice the roll just before serving, not too thinly. Use a sharp knife.

Changes from the original

Rewritten as steps; the quantities of butter and filling are not given in the text and are left without measures. The advice about a sharp knife is kept.

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Frequently asked questions

Does the bread have to be fresh?
Yes, the bread must be very fresh, as the text requires.
Can the filling be varied?
Yes, but there should be two colours that look good together.

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