Top with
the remaining slices of bread.
Layer on
remaining slices of bread.
Add 1/4 cup baby spinach leaves, then place 1 piece of gouda on top, and place
the remaining slice of bread on top (spinach pesto side down, butter side up).
Top with
the remaining slices of bread, spread sides down, and press downward slightly before slicing each sandwich in half.
Repeat with
the remaining slices of bread.
Cover each with
a remaining slice of bread, spread - side down; diagonally cut each in half.
Top with
the remaining slice of bread and press lightly.
Place
the remaining slice of bread over top and press lightly.
Top each with
a remaining slice of bread butter side up and toast until golden and crispy.
Scoop 1/2 cup of pimento spread over the mixed greens, then top with a generous handful of sprouts and
the remaining slices of bread.
Top with
remaining slices of bread, buttered side up.
Repeat with
remaining slices of bread.
Top with another 1/2 cup of cheese and
remaining slice of bread, brushed side - down and press to seal.
Top with
the remaining slice of bread and secure the sandwiches with toothpicks.
Top with
the remaining slices of bread, cut in half and serve.
Repeat with
remaining slices of bread and tablespoons of butter.
Top with arugula and
remaining slice of bread.
Spread this top bread slice with mayo, and place the turkey and another lettuce leaf on it, then top with
the remaining slice of bread.
Then top with a final dollop of spread and
the remaining slice of bread.
Top with about 3/4 cup watercress (or arugula), the tuna and
the remaining slices of bread.
Top each sandwich with
the remaining slice of bread, then cut the sandwiches in half and serve immediately.
Top with
the remaining slices of bread.
Finish with
the remaining slice of bread, buttered side up.