Sandwiches are small, two ways covered butter breads served with tea as a light snack. They are also very convenient as a travel snack. Sandwiches can be made with various sausages (liver, boiled), roast meat, veal, chicken, fowl, ham, cooked sturgeon, salmon, cured fillet, caviar, cheese, etc.

Cut white wheat bread into long 5 cm wide and about 1/2 cm thick strips and spread with butter. Butter can be mixed with the soy-kabul sauce (for sandwiches with meat, veal, tongue), with mustard (for ham, sausage), with grated cheese (for liver sausage), horseradish or tomato paste (for sturgeon). For salmon, cheese, and caviar sandwiches spread the bread with butter only. Then put thin slices of product on one slice of bread and cover it with another slice of bread, pressing it with a knife or metal spatula so that it forms an even surface. Then trim the sides and cut the sandwiches across the size of a matchbox. The sandwiches are served on a plate covered with a napkin.