21.   I spread one side of a bread slice with a thick layer of bechamel.

22.   Instead of croutons, it was topped with small squares cut from buttered bread slices.

23.   Lightly brown the bread slices in it, drain on absorbent paper and place in a napkin-lined basket.

24.   Mix well and spread as thick or thin as desired between olive bread slices.

25.   On large work surface, lay out bread slices.

26.   Place second bread slice atop first, covering two-thirds of it.

27.   Place the bread slices on a serving platter.

28.   Remove bread slices and reserve.

29.   Repeat twice to use up remaining bread slices and oil.

30.   Serve on grilled meats, fish or poultry or on bread slices, in pasta salad, in salad dressings, etc.