Swiss Sandwiches Recipe

Put half a pound of ordinary schmierkase into a bowl, rub it perfectly

smooth; add, a teaspoonful at a time, four tablespoonfuls of thick

cream, two tablespoonfuls of melted butter, half a teaspoonful of salt,

and a saltspoonful of pepper. Butter the slices of bread on the loaf;

cut each off about a half inch in thickness, trim off the crusts and

spread with the cheese mixture; put on top a layer of pumpernickel or

rye bread; on top of that another thin layer of cheese, and on top of

that another layer of white bread and butter; press these lightly

together. If the crusts have been trimmed off, cut the slices into three

or four finger shaped sandwiches. They should be the length of the slice

and about one inch wide. These are exceedingly nice garnished with

cress.



In arranging them for serving, put a layer of sandwiches and a layer of

cress all through the basket or dish.

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