Spring Sandwiches

Ingredients:

• 1/2 Loaf day-old whitebread
• -unsliced, homemade-type
• 10 Anchovy fillets, finely
• -chopped
• 4 tb Butter -- softened
• 2 tb Dijon mustard
• 4 Eggs -- hard-cooked- finely
• -chopped
• 1/4 c Dill -- finely chopped
• 1/4 c Dill, parsley & chives
• -combined
• 1/8 ts Black pepper -- fresh ground
• 2 tb Butter
• 2 tb Vegetable oil

Preparation:

• Trim the crusts from the load of bread and cut into 12 slices 1/8" thick.
• In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper.
• The mixture should be quite smooth.
• Thickly spread it on 6 slices of bread.
• Top each slice with another piece of bread and lightly press them together.
• At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).
• Over moderate heat, melt the butter and oil in a 10-12" skillet.
• When the foam subsides, add the sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown.
• Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails.