Mini Sandwich Buffet Mini Grilled Cheese And Tomato Mini Rachaels And Mini Spicy Patty Melts Recipes

MINI GRILLED CHEESE

Steps:

• To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece. Fold long sides up twice by 7/8-inch. To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in. Spray with cooking spray. Repeat to make 3 more pans.
• To assemble: Slice bread 1/4-inch thick; cut cheese to fit. Place 1 piece cheese in each sandwich. Butter outside of sandwich. Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side. Sprinkle with salt and serve.
• To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.
• Preheat convection oven to 375 degrees F.
• Knead dough into a smooth ball. Divide into 1/4ths. Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long. Fit into pans; cover with sprayed plastic wrap. Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes. Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray. Bake 8 minutes. Remove foil; bake until lightly golden, about 4 minutes. Cool on bread rack.

MINI CHEESE SANDWICHES (PANINI WITH MOZZARELLA AND OLIVE TAPENADE)

Steps:

• Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.
• Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

MINI GRILLED CHEESE

Steps:

• Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chiles, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of 1 loaf of bread. , Top with remaining bread; spread with more cheese mixture. Cut each sandwich into 4 squares or triangles; place on a baking sheet lined with parchment. Bake until cheese is melted, 10-15 minutes. , Freeze option: Place cooled appetizers on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in the freezer until needed. To bake frozen, place on a greased baking sheet. Bake at 350° for 15 to 20 minutes or until bubbly and browned.