Saveur

Photo: Arthur Meehan

MAKES 12

Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.

FOR THE COLD CHICKEN SANDWICHES:
8 slices white sandwich bread
2-3 tbsp. salted European-style high-hat butter; softened
6-8 oz. sliced cold roast chicken

FOR THE COLD ROAST BEEF SANDWICHES:
8 slices white sandwich bread
2-3 tbsp. salted European-style high-fat butter, softened
6-7 oz. sliced cold roast beef

FOR THE CUCUMBER SANDWICHES
8 slices white sandwich bread
2-3 tbsp. salted European-style high-fat butter, softened
1/2 seedless cucumber, sliced

1. For the chicken sandwich: Butter slices of bread on on side. Lay one-quarter of the sliced chicken on top of the butter on each of 4 bread slices. Top sandwiches with remaining slices of bread, buttered side down. Cut sandwiches in half before serving.

2. For the roast beef sandwiches: Butter slices of bread on one side, the assemble and cut the sandwiches as above in step 1, using the sliced roast beef instead.

3. For the cucumber sandwich: Butter slices of bread on one side, then assemble and cut sandwiches as above in step 1, using cucumbers instead.

This article was first published in Saveur in Issue #84