Title: Mildred's Spinanch Sandwich
Categories: Appetizer
Yield: 25 Servings
| 3/4 | c | Unsalted butter, softened |
| 1 | tb | Lemon juice |
| 1 | tb | Fresh dill, cut fine or |
| 1 | ts | Dried dill |
| | | Black pepper |
| | | Fresh spinanch leaves |
| | | W/heavy stem or spine gone |
| 2 | | Loaves fresh, white thin- sliced sandwich bread |
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.