Mini Italian Sandwiches For A Crowd Food

MINI ITALIAN CLUB SANDWICHES

Steps:

• Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
• Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

SANDWICH FOR A CROWD

Steps:

• Cut bread loaves in half lengthwise. Hollow out both halves of each loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. , Wrap and refrigerate for at least 2 hours. Cut each loaf into 7 slices.

MINI ITALIAN SANDWICHES FOR A CROWD

Steps:

• Mix first 3 ingredients until blended; spread cut sides of rolls.
• Fill with remaining ingredients.
• Cut each sandwich into thirds to serve.

ITALIAN CLUB FINGER SANDWICHES

Steps:

• Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.

ITALIAN PARTY SANDWICHES

Steps:

• Begin by preheating your oven to 350 degrees.
• Spray a 9 x 13 pan with cooking spray.
• Next, lay one roll of crescent rolls on the bottom of the baking pan.
• Using your fingers, gently press the seams of the individual rolls together. Try to spread the dough all the way out to the edges of the pan.
• Once the crescent roll dough is spread along the bottom of the pan you'll need to cover the rolls with the Genoa salami.
• On top of the salami, you will then place your provolone cheese.
• Drain all the juice from the roasted red pepper container. Remove any excess moisture by gently pressing the peppers between two paper towels. Place the roasted red peppers on top of the provolone cheese.
• Add the ham on top of the peppers.
• Add the swiss cheese on top of the ham.
• Take 3 of your four eggs and beat them together. Pour them over all your ingredients.
• Take your final tube of crescent rolls and lay that on top. Make sure to press the seams together and spread the dough as far out to the edges as you can.
• Beat your final egg and brush the top of the crescent rolls with it.
• Cover the pan with aluminum foil and bake for 30 minutes.
• After 30 minutes, remove the foil and allow the sandwiches to bake for an additional 15 minutes.
• Once finished, pull it out of the oven and let it rest 5 minutes before cutting into it.
• Enjoy!

EASY MEATBALL SANDWICHES FOR A CROWD

Steps:

• Put the meatballs in a large crockpot on high.
• Add the jars of spaghetti sauce. I like Bertolli brand.
• Add the additional seasonings and the bay leaves, if you so choose.
• Cook on high for one hour, turn down to medium or low and cook for several hours. If you don't have that much time, leave it on high and cook for 4 hours.
• Thaw the frozen bread about one hour before serving the meatballs (or just put it in a 375 degree oven for about 20-25 minutes straight out of the freezer).
• About 10 minutes before serving, put the loaves of bread in a 350-degree oven for 5 minutes. Remove from oven and slice the bread loaves horizontally, then into suitable slices big enough for open-face meatball sandwiches.
• Top sandwiches with choice of cheese.

20 MINI SANDWICHES FOR A PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini sandwich in 30 minutes or less!