Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Layered sandwiches

Wafer-thin slices of white and wholemeal bread spread with mustard butter and layered with cheese, ham, veal and lobster, pressed and sliced. From Erken’s Stor kokebok (1949), p. 5.

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

Be the first to rate

About the dish

The book names a wide choice of fillings, from cheese and ham to lobster, and alternates light and dark bread so the slices come out striped.

How to make it

  1. 1

    Slice the bread

    Cut the crusts off the loaves and slice them lengthways into very thin slices with a very sharp knife. The loaves should be equally tall and wide.

  2. 2

    Spread

    Spread both sides of the bread slices with the mustard butter.

  3. 3

    Layer

    Layer cheese, ham, veal, cress, finely cut lobster and strips of lettuce alternately between the slices. Alternate slices of white and wholemeal bread.

  4. 4

    Press and slice

    Put a little weight on top. After a couple of hours, cut into thin slices with a sharp knife.

Changes from the original

Rewritten as steps; the fillings carry no amounts because the text gives none. «A couple of hours» is kept.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why are the sandwiches pressed?
Light pressure makes the layers hold together when they are cut into thin slices after a couple of hours.
Must all the fillings be used?
The text lists cheese, ham, veal, cress, lobster and lettuce, used alternately.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!