Mildred's spinanch sandwich
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted butter, softened |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Fresh dill, cut fine or |
| 1 | teaspoon | Dried dill |
| Black pepper | ||
| Fresh spinanch leaves | ||
| W/heavy stem or spine gone | ||
| 2 | Loaves fresh, white thin- sliced sandwich bread | |
Directions
In a small bowl mix butter, lemon juice and dill. Sprinkle generously with fresh black pepper. Remove crusts from thin-sliced bread.
Spread one side of a slice of bread with lemon-butter mixture. Place two fresh spinanch leaves in center of bread with leaf points extending out a little on each side of bread. Carefully roll bread slice to form a log. Hold it in place with a toothpick. Place on a baking pan. Repeat with the other bread slices and gently push together in the pan so they will retain their shape. Cover tightly and refrigerate for a few hours until needed.