CHECKERBOARD SANDWICHES

Cut equal number of square slices of two different colors of bread.

For white and brown bread, proceed in the following manner: Starting with the brown slice, butter and spread with filling. Cover with white slice buttered on both sides; spread with filling.

Repeat, alternating colors until you have the desired number of slices, leaving top slice unbuttered. Trim the crusts. Wrap and refrigerate just until butter and filling are firm.

Cut stacked loaf into ribbons 0ne- quarter-inch (5 mm) wide. Place ribboned slice flat on the work surface with the brown strip facing you; spread with butter and filling.

Place second ribboned slice on top with white strip facing you; spread with butter and filling.

Repeat until all ribboned slices are used and you have created a checkerboard block. Wrap well and refrigerate, for several hours. To serve, cut into one-quarter- inch (5 mm) slices.

NOTE: An electric knife is useful for cutting sandwiches because you can cut without pressing down on bread, retaining shape of sandwich.