* The sandwiches should be small enough to be eaten in two or three bites.
* Use fresh, close-textured white or brown bread, thinly sliced.
* Whipped butter at room temperature is easy to spread without tearing the bread. Spread it thinly right to edges of bread.
* Sandwiches with fillings like ham, chopped egg, smoked salmon or anchovy paste can be made early in the day. Trim crusts within an hour or two of serving.
* Hold the sandwich firmly and trim crusts with a sharp knife. Cut into four triangles or three rectangles; cover with dampened tea towel and refrigerate.
* To serve a dozen or fewer guests, three varieties are sufficient. For larger occasions, provide about five varieties.