Pepperidge Farm Mini Sandwiches Recipes

MINI SANDWICH BUFFET: MINI GRILLED CHEESE AND TOMATO, MINI RACHAEL'S AND MINI SPICY PATTY MELTS

Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil
4 tablespoons butter, cut into pieces
16 slices mini rye bread
1/2 cup sweet red pepper relish
1 pound smoked turkey, thinly sliced
1 pound sauerkraut rinsed and drained
1/3 pound sliced sharp cheddar
16 slices mini pumpernickel bread
1/4 pound thinly sliced Swiss cheese
2 plum tomatoes, sliced
Salt and pepper
2 tablespoons chopped chives or 2 scallions, chopped
1 pound ground sirloin
2 teaspoons Worcestershire sauce, several drops
1/2 small onion, finely chopped
1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan
16 slices mini rye bread
1/4 pound thinly sliced Swiss cheese
Mini pickles, mini pretzels
Retro candies such as Dots, Good n Plenty, Whoppers, etc.
Chess Men butter cookies (recommended: Pepperidge Farm brand)

Steps:

Preheat oven to warm, 250 degrees F.
Preheat large griddle or large nonstick skillet over medium heat.
To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.
Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.
Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.
Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.
Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.

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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