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room temperature for easy spreading or you will get an uneven result, or worse, tear the bread.

Quickly assemble the sandwich, layering or spreading the ingredients as is required, so that you complete one sandwich before starting on the next. If you are cutting them into smaller shapes for serving, leave that until all the sandwiches are made. Then stack them on a serving plate with an absorbent paper doily underneath if you have used `wet' ingredients like tomatoes.

Here are a few ideas for fillings which will give your sandwiches distinction:

Curried egg and lettuce: Hard boil six eggs, and allow to cool. Break off the shells and drop the eggs into a bowl. Chop them up with a knife, add one tablespoon of mayonnaise and a dash of curry powder. Mix well, lay whole butter lettuce leaves on the bread slice and fill with the curried egg.

Salmon and Tuna Spread: Mix one 100g canned salmon in brine and one 100g canned tuna in brine with half a finely chopped onion. Add one tablespoon of mayonnaise and mix well. This can be used by itself or with salad.

Cottage Cheese and Strawberries: Macerate several large thinly sliced strawberries in a tablespoon of fine sugar for about an hour. Spread your sandwich slices with cottage cheese and layer sliced strawberries on one slice. Top with the other cottage cheese slice.

Brie and Ham: Spread softened Brie cheese on to your sandwich slices. Top with a thick slice of best ham, and the other Brie cheese slice.

To serve your sandwiches, cut square sandwiches into triangles from corner to corner and place in rows with the triangle base at the bottom. Garnish with fresh carrot curls and parsley. For round edged bread, slice in half from top to bottom and arrange on a tray, Garnish with sprigs of fresh herbs.

Learn more about this author, Gail Kavanagh.
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