Anchovy and Cheese Sandwiches-No. 1

A two-ingredient filling whose ingredient list has been scrambled by the original book's two-column setting. Read it as 10 tablespoons Parmesan cheese, 5 anchovies, 10 slices toasted bread.

• YieldTen slices makes five sandwiches. The recipe's own quantities work out at about two tablespoons of paste per sandwich, which is a great deal; the filling is intense and can be spread much thinner.
• The anchoviesAnchovies of this period were often sold salt-packed, needing rinsing and boning. Oil-packed fillets from a tin work directly; drain them and blot before mashing.
• ParmesanGrate it finely yourself. Ten tablespoons of freshly grated cheese is roughly 2 ounces; pre-grated tubs are drier and bind less readily into a paste.
• Rubbing to a pasteA mortar gives the smoothest result. A small food processor works, but pulse rather than run it or the mixture turns gluey.
• Add no saltAnchovy and Parmesan are both heavily salted. If the paste is stiff, loosen it with a little softened butter or a few drops of cream rather than anything seasoned.
• The breadToast the bread first, then butter it while warm and spread the filling; the instruction to use very thin slices matters, since thick toast shatters and the filling is too strong to carry bulk.
• ServingBest assembled shortly before serving, since toast softens as it sits.