Butter a thick slice of dark rye bread, cover with a layer of mashed cold baked beans and a slice of ham, then one of Swiss cheese and a wheel of Bermuda onion topped with mustard and a sowing of capers.

I International Sandwich

Split English muffins and toast on the hard outsides, cover soft, untoasted insides with Swiss cheese, spread lightly with mustard, top that with a wheel of Bermuda onion and 1 or 2 slices of Italian-type tomato.  Season with cayenne and salt, dot with butter, cover with Brazil nuts and brown under the broiler.

J Jurassiennes, or Croutes Comtoises

     Soak slices of stale buns in milk, cover with a mixture of onion
     browned in chopped lean bacon and mixed with grated Gruyere. 
     Simmer until cheese melts, and serve.

K Kuemmelkaese

If you like caraway flavor this is your sandwich:  On well-buttered but lightly mustarded rye, lay a thickish slab of Milwaukee Kuemmelkaese, which translates caraway cheese.  For good measure sprinkle caraway seeds on top, or serve them in a saucer on the side.  Then dash on a splash of kuemmel, the caraway liqueur that’s best when imported.

L Limburger Onion or Limburger Catsup

Marinate slices of Bermuda onion in a peppery French dressing for 1/2 hour.  Then butter slices of rye, spread well with soft Limburger, top with onion and you will have something super-duper—­if you like Limburger.

When catsup is substituted for marinated onion the sandwich has quite another character and flavor, so true Limburger addicts make one of each and take alternate bites for the thrill of contrast.

M Meringue, Open-faced (from the Browns’ 10,000 Snacks)

Allow 1 egg and 4 tablespoons of grated cheese to 1 slice of bread.  Toast bread on one side only, spread butter on untoasted side, put 2 tablespoons grated cheese over butter, and the yolk of an egg in the center.  Beat egg white stiff with a few grains of salt and pile lightly on top.  Sprinkle the other 2 tablespoons of grated cheese over that and bake in moderate oven until the egg white is firm and the cheese has melted to a golden-brown.

N Neufchatel and Honey

We know no sandwich more ethereal than one made with thin, decrusted, white bread, spread with sweet butter, then with Neufchatel topped with some fine honey—­Mount Hymettus, if possible.

     Any creamy Petit Suisse will do as well as the Neufchatel, but
     nothing will take the place of the honey to make this heavenly
     sandwich that must have been the original ambrosia.

O Oskar’s Ham-Cam