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Rolled Sandwiches
Use thin slices of soft, moist bread and remove the crusts. Only
creamy fillings are suitable, for example those made with a butter,
margarine or cream cheese base. Spread the filling evenly over the
bread and roll up like a Swiss (jelly) roll. Secure with a cocktail stick
if necessary. If liked, dip the ends of the sandwich in freshly chopped
parsley or Parmesan cheese.

Pinwheel Sandwiches
Slice a sandwich (unsliced) loaf lengthways. Make a long rolled
sandwich as described above. Wrap in foil and chill for at least 30
minutes in the refrigerator. When required, cut into 1 cm/1/2 inch
thick rounds.
Note: to make a rolled sandwich roll up more easily, flatten each
slice of bread with a rolling pin before spreading with the filling.

Ribbon Sandwiches
Use alternate layers of white and brown bread, one on top of
another, with different creamy fillings in between. Remove the
crusts. Make a pile of 6 slices of bread, then wrap in foil and chill for
30 minutes. When required, cut into 1 cm/1/2 inch slices, vertically.

Chequerboard Sandwiches
Pile up ribbon sandwiches as above, using creamy fillings in between
each layer and making sure that brown and white breads alternate.
Press the stack together; wrap in foil and chill. When required, cut in
1 cm/1/2 inch slices.

Mosaic Sandwiches
Make sandwiches with 2 slices of either white or brown bread. With
a biscuit (cookie) cutter, cut the center out of each sandwich. Then
change round the cut-outs, so the white sandwich has a brown shape
in the middle, and the brown sandwich has a white one.