An English Earl invented it, so the story goes. But it has remained for America to make the sandwich a way of life. Peanut butter and jelly, burgers, ham on rye, tuna, ham and cheese, BLT – it is almost a national language. But don’t fall into a sandwich routine. Next time you pack a lunch box or fix a quick lunch, spring a surprise – a really different sandwich.

There are three parts to a sandwich, as everybody knows. The bread, the spread and the filling. Be sure to mix, match and vary each of them. The bread can be white or wheat or rye, a crusty roll, a seedy bun, nut or fruit bread in thin slices. The spread can be butter or margarine or mayonnaise with pleasant flavor variations. The fillings can be hot or cold, thick or thin, spicy or bland, crunchy or smooth, one layer or many.

When making sandwiches, firm bread is best. Spread each slice with softened butter or margarine to prevent the filling from soaking into the bread. Crisp lettuce leaves will also serve this purpose. Unless you plan to eat the sandwich right away, juicy filling companions such as coleslaw or tomatoes should be packed on the side.

Freezing Sandwiches

Save time. You may want to set up an assembly line and freeze a week’s supply of sandwiches in advance (they will keep up to 3 weeks). Spread each slice of bread to the edges with softened butter or margarine. Fill and wrap each sandwich separately in freezing wrap. Label and freeze. Sliced meats, poultry and cheese, flaked tuna or salmon, cheese spreads and peanut butter all freeze well. Use fruit juice, dairy sour cream or applesauce to moisten slightly. Avoid jelly, mayonnaise or salad dressing, as they will make the sandwich soggy; hard cooked egg whites, salad greens and fresh vegetables also do not freeze well. The sandwiches go wrapped from freezer to lunch box; they will defrost in about 3 hours, just in time for lunch. Do not refreeze. They may also be made the night before and stored in moisture proof paper in the refrigerator.

Butters for some extra ordinary flavor:

Chili Oregano Butter – (serve on beef sandwiches, hamburgers and hot dogs) Mix ½ cup soft butter or margarine, 1 tablespoon chili sauce and ½ teaspoon oregano leaves.

Curry Butter – (serve on lamb and ham sandwiches) Mix ½ cup soft butter or margarine and 1 teaspoon curry powder.

Horseradish Butter - (serve on tongue, roast beef and ham sandwiches) Mix ½ cup soft butter or margarine and 1 tablespoon horseradish.

Lemon Herb Butter – (serve on seafood and beef sandwiches) Mix ½ cup soft butter or margarine, 1 tablespoon lemon juice, 1 teaspoon parsley flakes and ½ teaspoon basil.

Parsley Butter – (serve on roast lamb and beef sandwiches) Mix ½ cup soft butter or margarine, 2 tablespoons snipped parsley and 2 teaspoons lemon juice.