Title: V†rsm”rg†sar (spring sandwiches)
 Categories: Swedish, Appetizers, Cheese/eggs, Seafood
      Yield: 6 Sandwiches
 
    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 -=OR=-
    1/4 c  Dill, parsley & chives;
           -combined
    1/8 ts Black pepper; fresh ground
      2 tb Butter
      2 tb Vegetable oil
 
  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. Makes 6 sandwiches or 24 hors d'oeurve