A fresh crusty loaf can be put in the refrigerator for a few hours which makes it easier to slice.
For making rolled or pinwheel sandwiches very fresh sliced bread is best so bread won’t break when rolled.
Use a variety of breads. A brown or wheatgerm loaf has a lighter texture and is easier to cut thinly than a wholemeal loaf which tends to be crumbly. A combination of white and brown slices is pretty. Continental rye breads are particularly nice with meat and ham and those with caraway seed in the mix are very good with cheese. Currant bread and malt bread make delectable sweet sandwiches.
Butter or margarine
For easy spreading allow butter or margarine to stand at room temperature to soften. Or cream butter or margarine so you can spread it thinly and evenly.
For large scale sandwich making, soften butter by heating 1 tablespoon hot water into 4 oz (100g) butter. This is best done in a blender or food processor and makes a spread that is easy to handle and more economical.
Flavoured butters will improve the taste. Try adding a little made English mustard to butter and use for roast beef or cheese sandwiches; horseradish butter is good for tongue. Add finely grated orange rind for ham or chicken, grated cheese for tomato, lemon juice for seafood, and anchovy paste or chopped chives for egg fillings.
Fillings
For closed sandwiches combine soft and crisp ingredients to make contrasting flavours and textures.
With meat fillings use several thin slices instead of a single thick one for a better taste.
Remember fillings that make bread soggy or limp don’t travel well.
Use very smooth spreads for pinwheels and rolled sandwiches.