Appetizer Sandwiches
These Appetizer Sandwiches are perfect for gatherings and parties. To prepare, start by selecting a variety of fresh breads, such as baguettes, rye, or whole grain. Choose your preferred fillings, including deli meats like turkey, ham, or roast beef, along with cheeses such as cheddar or Swiss. Add layers of fresh vegetables like lettuce, tomato, cucumber, and sprouts for crunch and flavor. For a spread, use mayonnaise, mustard, or a flavored aioli to complement the fillings. Assemble the sandwiches, cut them into small, bite-sized pieces, and secure each with a toothpick for easy serving. Garnish with fresh herbs or pickles for an added touch. These sandwiches are versatile, customizable, and sure to be a hit at any event.
Ingredients
- 6 slices of sandwich bread
- 3 flour tortillas
- 4 tablespoons of Philadelphia-style cheese
- 2 tablespoons of mayonnaise
- 5 ounces of drained albacore tuna
- 3 slices of smoked salmon
- 0.5 cucumber
- 1 large handful of spinach leaves
- 0.35 ounces of chopped dill
- 0.35 ounces of chopped flat-leaf parsley
- A dash of lemon juice
- Salt
- Pepper
Instructions
- In a bowl, mix the Philadelphia cheese with chopped dill and lemon juice using a spoon. Add salt and pepper to taste.
- In another bowl, crumble the albacore tuna with a fork and mix it with the mayonnaise and chopped flat-leaf parsley. Add salt and pepper to taste.
- Peel the cucumber and cut it into thin slices.
- For the sandwich bread sandwiches, spread the tuna mixture on the slices of bread, top with thin slices of cucumber, and add some spinach leaves. Cover with a second slice of sandwich bread. Gently press to compact each sandwich.
- For the salmon tortillas, spread the tortillas on the work surface. Spread the seasoned Philadelphia cream cheese over the entire surface, lay flat cucumber slices over the entire surface, leaving 0.8 inches of space at the edges, and finish with a slice of smoked salmon per tortilla. Roll each tortilla tightly to enclose the filling.
- Place the sandwiches in the refrigerator for about an hour, covered with plastic wrap to keep them fresh. Once chilled, slice the sandwich bread sandwiches into three pieces lengthwise and the salmon wraps into approximately 0.8-inch-wide sections.
Notes
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