Mini Thanksgiving Pressed Sandwiches Recipes

20 MINI SANDWICHES FOR A PARTY

20 Mini Sandwiches for a Party image

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

Number Of Ingredients 20

Ingredients

Hot Ham and Cheese Mini Sandwiches
Hot Italian Sub Sliders
Mini Grilled Cheese Sandwiches
Mini BLT Sliders
Mini Croque Monsieur
Mini Cucumber Sandwiches
Mini Italian Meatball Subs
Chicken Bacon Ranch Sliders
Baked Roast Beef Sliders With Horseradish Sauce
Mini Tomato Chicken Croissant Sandwiches
Seared Beef Tenderloin Mini Sandwiches
French Pressed Sandwich Bites
Mini Reubens
Mini Leftover Turkey Sandwiches
Mini Kentucky Hot Brown Sandwiches
Mini Muffuletta Sandwiches
Cheesesteak Sliders
Cuban Sliders
Mini Breakfast Sandwiches
Mini Beer Battered Fish Sandwiches

Steps:

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

Nutrition Facts :

PRESSED CHEESE SANDWICHES

Pressed Cheese Sandwiches image

Provided by Alex Guarnaschelli

Categories main-dish

Time P1DT20m

Yield 32 small sandwiches

Number Of Ingredients 12

Ingredients

5 tablespoons olive oil
1/2 teaspoon aleppo pepper
2 cloves garlic, peeled and pressed
8 large slices sourdough rye bread
16 ounces mozzarella cheese, cut into 16 slices
Coarse sea salt and freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
Pickled Scallions, recipe follows
8 scallions, root ends trimmed
3 tablespoons red wine vinegar
Splash extra-virgin olive oil, about 1 tablespoon

Steps:

I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

MINI SANDWICHES

Mini Sandwiches image

These classic teatime sandwiches are not just for adults; kids will love them too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 15m

Number Of Ingredients 5

Ingredients

2 ounces cream cheese
Coarse salt and freshly ground black pepper
8 slices extra-thin sandwich bread
2 thin slices deli ham
1 cucumber, thinly sliced

Steps:

In a small bowl, whisk together cream cheese and 1 teaspoon water; season with salt and pepper. Stack the bread; using a serrated knife, trim the crusts.
Spread 1 heaping teaspoon of the cream-cheese mixture onto each piece of bread; layer two of these with 1 slice deli ham each, and another two with 4 to 6 slices of cucumber each. Top with remaining bread. Cut sandwiches in half.

Nutrition Facts : Calories 125 g, Fat 7 g, Protein 5 g

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