20 MINI SANDWICHES FOR A PARTY
Make your next party a hit by serving these mini sandwiches! From grilled cheese to meatball subs to cheesesteak sliders, these tasty bites are sure to please!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mini sandwich in 30 minutes or less!
Nutrition Facts :
SALMON APPETIZERS
As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SALMON SALAD SANDWICHES
These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
- Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
- Arrange the sandwiches on a platter and serve.
SALMON APPETIZER SANDWICHES
Make and share this Salmon Appetizer Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 55m
Yield 48 appetizers
Number Of Ingredients 10
Steps:
- Thaw fish, if frozen.
- Measure thickness of fish fillets.
- Add 1 1/2 cups water to a large skillet.
- Bring to boiling.
- Add fish fillets.
- Return to boiling; reduce heat.
- Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
- With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
- Allow salmon to cool for 15 minutes.
- Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
- Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.
- Remove any dark flesh from chilled salmon.
- Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
- Spread each slice of bread with some of the salmon salad.
- Top half of the slices with watercress.
- Add remaining slices of bread, spread-side down.
- Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
- If desired, top each piece with an olive slice and a decorative pick.
Nutrition Facts : Calories 50.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.8, Sodium 102.6, Carbohydrate 6.6, Fiber 0.4, Sugar 0.7, Protein 3.5
APPETIZER SANDWICHES
This recipe is from Rachel, my MIL. She got the recipe from her SIL and she notes that these sandwiches freeze well before cooking.
Provided by janem123
Categories < 30 Mins
Time 20m
Yield 20-24 sandwiches
Number Of Ingredients 8
Steps:
- Melt butter or margarine and mix with mustard, poppy seeds, Worcestershire sauce, and onion.
- Open rolls and spread mixture on both sides.
- Top each roll with ham and cheese. Close rolls.
- Heat in 350* oven until cheese is melted.
- Cut sandwiches into small pieces (individual rolls).
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