Staycalm wrote:
> I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
> Onto half small dinner rolls I am putting different toppings. I thought I
> would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not sure
> they are the most interesting toppings in the world. The roast beef needs
> something else at least - swiss cheese?
>
If the roast beef is good enough it doesn't need anything besides salt
and pepper.

Top the sandwiches beforehand. Letting everyone build their own wastes
time, backs the line up, serves no purpose. But put extra condiments
out at the end of the line: mayo, ketchup, garlic chili sauce,
horseradish, etc.

Consider adding egg salad to your list, or curried egg salad. Lettuce,
mayo.

For the smoked salmon, whip some dill and a tiny bit of lemon juice
into the cream cheese before spreading it on the roll. -aem