Peanut Butter and Jelly

Take 1 slice of white bread, spread it with peanut butter, and top with another slice of bread. Spread the top of that slice with grape or raspberry-and-apple jelly. Place another slice of bread on top. Using a serrated knife, cut off the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Egg, Mayo, and Salad

In a small bowl, mix 2 tablespoons mayonnaise with 2 tablespoons sour cream and 1 tablespoon Dijon mustard. Mix the dressing with 6 roughly chopped hard-boiled eggs, 12 chopped cherry tomatoes, and 3 tablespoons finely chopped fresh chives. Taste and adjust seasoning if necessary.

Wash a bunch of watercress, removing the thick stems. Dry the leaves and put them in a bowl. Add a drop or two of olive oil and a squeeze of lemon juice. Season to taste with kosher salt.

Take 1 slice of brioche bread and layer it with some of the watercress. Top with another slice of brioche. Add some of the egg-mayonnaise mixture on top, then sandwich with a third slice of brioche. Using a serrated knife, cut off the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Salmon and Cucumber

Flake 1½ pounds freshly poached salmon filet into small pieces. Place in a bowl and mix with 2 tablespoons freshly chopped chives, 2 tablespoons lemon juice, and 4 tablespoons sour cream. Season with kosher salt and freshly ground pepper.

Peel 1 large English cucumber and halve it the long way. Using a mandoline, cut it into long, thin slices about 1/8 inch thick; set aside. Discard the center with the seeds. Wash and dry a handful of mustard lettuce leaves.

Butter 1 slice of thin-sliced pumpernickel, onion, or plain white bread. Arrange a single layer of cucumber on it, then top with a flat layer of lettuce. Butter another slice of bread on both sides and place it on top. Top with the salmon, spreading well, but no more than 1/3 inch thick. Butter a final slice of bread and place it over the salmon, butter side down, pressing gently. Using a serrated knife, remove the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Mozzarella, Tomato, and Ham

Place one slice of thin-sliced olive, rosemary, or white bread on a clean surface and drizzle with a little olive oil. Top with 2 thin slices mozzarella (from a 5-ounce ball), and top with a layer of fresh basil leaves. Drizzle with a little more oil. Top with another slice of bread, then with 2 thin slices of tomato, then a layer of prosciutto or salami. Drizzle with some more olive oil and top with a third slice of bread. Using a serrated knife, remove the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Peanut Butter and Jelly

Take 1 slice of white bread, spread it with peanut butter, and top with another slice of bread. Spread the top of that slice with grape or raspberry-and-apple jelly. Place another slice of bread on top. Using a serrated knife, cut off the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Egg, Mayo, and Salad

In a small bowl, mix 2 tablespoons mayonnaise with 2 tablespoons sour cream and 1 tablespoon Dijon mustard. Mix the dressing with 6 roughly chopped hard-boiled eggs, 12 chopped cherry tomatoes, and 3 tablespoons finely chopped fresh chives. Taste and adjust seasoning if necessary.

Wash a bunch of watercress, removing the thick stems. Dry the leaves and put them in a bowl. Add a drop or two of olive oil and a squeeze of lemon juice. Season to taste with kosher salt.

Take 1 slice of brioche bread and layer it with some of the watercress. Top with another slice of brioche. Add some of the egg-mayonnaise mixture on top, then sandwich with a third slice of brioche. Using a serrated knife, cut off the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Salmon and Cucumber

Flake 1½ pounds freshly poached salmon filet into small pieces. Place in a bowl and mix with 2 tablespoons freshly chopped chives, 2 tablespoons lemon juice, and 4 tablespoons sour cream. Season with kosher salt and freshly ground pepper.

Peel 1 large English cucumber and halve it the long way. Using a mandoline, cut it into long, thin slices about 1/8 inch thick; set aside. Discard the center with the seeds. Wash and dry a handful of mustard lettuce leaves.

Butter 1 slice of thin-sliced pumpernickel, onion, or plain white bread. Arrange a single layer of cucumber on it, then top with a flat layer of lettuce. Butter another slice of bread on both sides and place it on top. Top with the salmon, spreading well, but no more than 1/3 inch thick. Butter a final slice of bread and place it over the salmon, butter side down, pressing gently. Using a serrated knife, remove the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.

Mozzarella, Tomato, and Ham

Place one slice of thin-sliced olive, rosemary, or white bread on a clean surface and drizzle with a little olive oil. Top with 2 thin slices mozzarella (from a 5-ounce ball), and top with a layer of fresh basil leaves. Drizzle with a little more oil. Top with another slice of bread, then with 2 thin slices of tomato, then a layer of prosciutto or salami. Drizzle with some more olive oil and top with a third slice of bread. Using a serrated knife, remove the crusts and slice into rectangles, about 1½ inches wide by 3 inches long. Repeat with another 9 slices of bread.