A compendium of hundreds of sandwich recipes organized by type—fish, egg, salad, meat, cheese, nut, sweet, miscellaneous and canapés—paired with practical guidance on bread selection, buttering, cutting and presentation. Recipes describe fillings, seasonings and dressings, and offer step-by-step suggestions for assembled, rolled and hollowed-roll sandwiches. The text also gives serving and garnish ideas, methods for keeping sandwiches fresh, and tips for preparing items in advance for teas, luncheons, picnics and informal entertaining.