Crab Mini Sandwiches In Rye Loaf Recipes

MINI CRAB SANDWICH RECIPE

Steps:

• Heat oven to 325°F.
• Cut rolls horizontally in half; place, cut sides up, on baking sheet.
• Bake 8 min. Meanwhile, combine all remaining ingredients except lettuce.
• Fill rolls with lettuce and crabmeat mixture just before serving.

SUPER CRAB SANDWICH

Steps:

• Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.

CRAB SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
• Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.

CRAB MINI-SANDWICHES IN RYE LOAF

Steps:

• Cut a 2-inch horizontal slice from the top of the bread loaf; reserve to use later for the lid. To cut out a cylinder of bread: Make a vertical cut in the shape of a large circle in the center of the loaf, cut to but not through the bottom. Insert the knife at an angle 3/4-inch from the base of the loaf; cut through the bottom of the cylinder. Remove the cylinder of bread; thinly slice crosswise. In a small bowl combine cream cheese, crab meat, onion, and capers. Spread the crab mixture on half of the bread slices; top with remaining bread slices. Cut each sandwich into appetizer-size wedges. Hollow out remainder of bread loaf to leave a 1/2-inch thick shell. Line shell with lettuce leaves. Place sandwiches in loaf; replace top of bread loaf. Refrigerate till serving time.

GRILLED CRAB AND SHRIMP MINI SANDWICHES

Steps:

• Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.
• Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 1/2 cup). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.
• Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6 to 7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.
• Cut each sandwich into quarters. Transfer to platter. Sprinkle with parsley.

DIANE SAWYER'S FAMOUS MEATLOAF SANDWICHES

Steps:

• In a medium bowl mix the sauce ingredients (mayonnaise through pepper) together with a spoon. Set aside.
• Cut the meatloaf into 8 thick slices.
• Spread softened butter on both sides of each slice of bread.
• In a large frying pan "grill" each slice of bread on both sides until golden brown.
• Then "grill" each meatloaf slice on both sides, in the same frying pan until browned nicely. (You may have to do this a few slices at a time.).
• Top one side of grilled slice of bread with some of the sauce. Place one slice of meatloaf on top of the sauce. Place sliced tomato, onion and lettuce on top. Top with more sauce, then another slice of grilled bread and serve.

CRAB MELT LOAF

Steps:

• In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top. , Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices.

MINI HAM, SWISS, RYE SANDWICHES WITH CRANBERRY ONION RELISH

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
• To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

MINI ROSEMARY-ROAST BEEF SANDWICHES

Steps:

• Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.