Why should the white loaf be a day old?

Day-old bread can be cut into wafer-thin slices without crumbling, which is the key to a neat sandwich.

What were the crusts used for?

They were dried and baked light brown in the oven, then ground and sifted into breadcrumbs for coating – nothing went to waste.

Sandwich

English sandwiches of wafer-thin, day-old white bread with mustard butter and thin slices of cheese, ham or veal, cut or stamped out and garnished with lettuce or cress.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 239 (falt i det fri)

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About the dish

Den engelske sandwichen var på moten i norske selskaper rundt 1900 – et anglofilt innslag i teselskaper og på kalde bord. Den løvtynne loffen, sennepssmøret og de pyntelige utstikkede formene understreker det forfinede preget.

How to make it

1
Slice the bread
Use an English loaf that is at least a day old. Cut it into wafer-thin slices and cut off the crust (the crusts can be dried and ground into breadcrumbs for coating).
2
Butter the slices
Work the butter well together with the French and English mustard, and spread the mixture on the slices.
3
Assemble
Lay on thin slices of cheese, ham or meat, cover with another buttered slice and press well together.
4
Cut and garnish
Cut the slices into pieces two fingers thick, or stamp them out with a cutter. Garnish with green lettuce cut into fine strips, or with cress.

Changes from the original

«Engelsk loaf» er et engelsk formbrød (loff). To tommelfingre tykke stykker beholdes som beskrivelse. Resteskorpene ble ikke kastet, men tørket og malt til rasp (til griljering) – et tidstypisk sparetiltak.

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Frequently asked questions

Why should the white loaf be a day old?: Day-old bread can be cut into wafer-thin slices without crumbling, which is the key to a neat sandwich.
What were the crusts used for?: They were dried and baked light brown in the oven, then ground and sifted into breadcrumbs for coating – nothing went to waste.

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