Mildred's Spinanch Sandwich

These dainty rolled sandwiches belong on a proper tea tray or party platter. Fresh spinach leaves peeking out from each end of a crustless white bread roll, held together with lemony dill butter and a generous crack of black pepper. They look far more fussy than they actually are.

The compound butter is the star. Softened unsalted butter mixed with lemon juice, fresh dill, and black pepper makes a spread with bright, herbaceous flavor that pairs naturally with the iron-y bite of raw spinach. Spread it thin on the bread so it acts as both flavor and glue.

Use the freshest, thinnest-sliced white bread you can find. Stale or thick bread cracks when you try to roll it. Trim the crusts first, lay two spinach leaves with the tips extending past the edges for a pretty presentation, then roll into a tight log and secure with a toothpick. Pack them snugly together in the pan so they hold their shape while chilling.

Kitchen Tips

• Make these several hours ahead. The refrigeration time firms the butter and helps the rolls keep their shape
• Remove toothpicks before serving if using a platter where guests serve themselves
• Use baby spinach if full leaves are too large. The milder flavor works well here too
• Flatten the bread slightly with a rolling pin before spreading if it’s not thin enough to roll without cracking

Variations

• Swap spinach for fresh basil leaves and add a thin slice of prosciutto
• Use watercress instead of spinach for a peppery, more traditional English tea sandwich
• Add a smear of cream cheese alongside the lemon butter for extra richness