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dinner rolls (one for each guest, plus a few extra for hungrier appetites)
carrots, thinly sliced
small lettuce leaves
cucumber, thinly sliced
radishes, thinly sliced
raisins
mayonnaise
celery, thinly sliced diagonally
filling: tuna salad, salmon salad, devilled ham
Slice rolls horizontally, about 1/2 inch from bottom. Pull out
bread from top half, leaving walls about 1/2 inch thick. Place
cucumber or radish slices over bottom halves of rolls, sticking
out slightly to make mouths or tongues. Spoon a mound of filling
on top and cover with top halves of rolls. Insert carrot sticks
into filling for legs. Make two slits on each side of top half of
bun and insert lettuce leaves as wings. Decorate with vegetable
pieces for eyes, antennae, scales and other body parts. Attach
using mayonnaise.
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Bugwiches: