Mildred's spinanch sandwich

25 servings

Ingredients

Quantity Ingredient
¾ cup Unsalted butter, softened
1 tablespoon Lemon juice
1 tablespoon Fresh dill, cut fine or
1 teaspoon Dried dill
Black pepper
Fresh spinanch leaves
W/heavy stem or spine gone
2 Loaves fresh, white thin- sliced sandwich bread

Directions

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.

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