An almost endless variety of fillings may be suggested for sandwiches: Fruit, vegetables, nuts, eggs, cheese, fish, meat, olives, jams, and preserves, - almost any combination is good if well put together.
The savory sandwiches are appropriate for a luncheon, or supper. Sweet or fruit sandwiches seem better for afternoon teas.
Sweet sandwiches are variously made. Either chopped nuts or grated cocoanut may be with good results combined with jam, jelly, marmalade, preserved ginger, maraschino cherries, chopped raisins, figs, or dates.
The dried fruits are always improved by the addition of a little sherry or grape-juice. Cream cheese may also be added to either the preserved or the dried fruits.
The following is a good list of fillings for various sandwiches :
Baked beans - Beans, tomato catsup, and French dressing.
Caviare - Caviare made into a paste with fresh lemon-juice.
Celery - Chopped celery, olives and nuts, moistened with mayonnaise.
Chicken and almond - Equal portions of cold chicken and blanched almonds, chopped and moistened with cream.
Club sandwich - Thinly sliced chicken and broiled ham, with lettuce leaves, on thin slices of buttered toast.
Club cheese sandwich - Cheese with lettuce on thin slices of bread.
Egg sandwich - Yolks of hard-boiled eggs, salt, pepper, mustard, and olive oil, all forming a paste, add vinegar, and spread on the slices of bread.
Green pepper sandwich - Equal parts of chopped green peppers and chopped onion, moistened with French dressing.
Ham and olive sandwich - Olives and ham, chopped fine, and moistened with mayonnaise.
Lettuce-Mayonnaise - Spread mayonnaise on thin slices of bread, with leaves of lettuce.
Mutton sandwiches - Cold mutton, chopped fine and seasoned with mint sauce.
Nut sandwich - English walnut meats, chopped fine, with mayonnaise dressing and cream cheese.
Sardine sandwich - Sardine and lemon-juice filling.
Watercress sandwich - Watercress and hard-boiled eggs, coarsely chopped, and moistened with French dressing.