Mosaic Sandwiches

A construction technique rather than a filling recipe, and the whole effect depends on the bread. A few notes on getting the layers thin enough to be worth the trouble.

• The hinge: chill and slice thinBread cut "as thin as possible" by hand needs a firm, day-old close-crumbed loaf and a long serrated knife. Refrigerating the loaf an hour before slicing keeps the crumb from tearing; aim for about 1/8 inch, or use the thinnest setting on a commercial sandwich loaf.
• What graham bread isGraham flour is coarsely ground whole wheat, named for Sylvester Graham, and graham bread of this period is a dense brown loaf. Any wholemeal sandwich bread stands in; the point is a third color between the white and the darker "brown" bread.
• "Brown bread" hereNot the steamed Boston brown bread of the same era, whose loose crumb makes very thin, clean slices difficult. A rye or molasses-darkened wheat loaf gives a middle band that reads clearly dark against the white.
• Butter is structuralButter helps hold the stack -- The recipe allows butter or any other filling. Whichever is used, spread it softened and edge to edge on every face so the four or five thin slices hold together; cold butter drags and tears thin bread.
• Fillings that will not slipBecause the stack is tall and the slices are fragile, use spreadable fillings only, such as creamed cheese, potted meat, or a stiff egg or nut paste. Sliced or wet fillings make the layers slide and blur the pattern.
• Press before cuttingThe recipe stops at assembly, but for a clean pattern the stack can be wrapped and lightly weighted on a plate for 20 to 30 minutes, then the crusts trimmed and the stack cut into fingers or small squares so the stripes show on the cut face.
• Yield and servingOne trimmed five-slice stack cuts into roughly four to eight small tea sandwiches, depending how small you go. Keep them covered with a damp cloth until served; bread this thin dries out quickly.