Step 1. The parts.
This is pretty important for a good quality sandwich. However, all have different taste, so I'll leave the fine selection details up to you.
In this case I've selected some excellent white bread, not real sandwich bread, but it's very tasty. Also, I have some low fat butter and some fine swedish cooked ham, slightly salted.
I have taken to the extravaganza of using TWO slices of ham here. One will usually do.
Note, very important that the bread is very fresh, or you'll get a dry, boring sandwich.
Also, make sure you have a proper knife for the job. I have here a regular machine manufactured butter knife, but a wooden one, preferably snided by yourself is the optimum.
Step 2. Preparation.
This is a step that requires great skill. Most people don't know how to properly use the knife to get the butter all the way out to the edge, but often leave a thick mess in the middle and dry edges all around. Needless to say, their sandwiches is far from enjoyable.
This process is oftern perfected by the Swedes and especially the Danes as a result of a long tradition of smorgasbord.
It may be difficult at first, but don't give up. Practice makes perfect.
Step 3. Embedding.
When both pieces of bread has been prepared with butter, it's time to embed the ham.
Carefully place the hamslices in the exact center of one piece of bread as shown in the illustration.
Then, with your right hand, turn over the other piece of bread in the direction of the arrow, until it matches up with the lower piece of bread. Make sure the butter end up on the inside of BOTH breadslices.
Step 4. Separation.
This is probably the most difficult step of the whole process.
Cutting the sandwitch into exact triangles is an art that few masters. I'll talk you through it this time, then you'll have to practice on your own.
You need to get an exact 45 degree angle in the cut. With time you'll be able to eyeball this very exactly, but for now you can take help from a ruler with angle indications or sketch up the angles in advance on the cutting board. You may even be able to find a cutting board with a 45 degree pattern, that you can use.
When you have the angle clear, carefully cut the sandwitch into two exact similar pieces along the 45 degree line. Make you the knife is vertical so you don't introduce any cutting agle error.
Step 5. Ready for processing.
If you have followed the above steps, you should now be the proud owner of a tasty ham sandwich. Check from the side that the ham is properbly embedded.
You can now sit down in your favourite chair and enjoy the sandwich with a nice cup of tea.
Next week. The cheese and ham combo.
Until then - bon appetit.