Snail Sandwiches Recipes

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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

Categories     Recipe Roundup

Number Of Ingredients 20

Hot Ham and Cheese Mini Sandwiches
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Cheesesteak Sliders
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Steps:

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

Nutrition Facts :

SNAIL SANDWICHES



Snail Sandwiches image

Great fun sandwiches for kids! Would be neat as appetizers for a themed party or a cute summer meal. Taken from the San Diego Zoo's website.

Provided by jonesies

Categories     Lunch/Snacks

Time 10m

Yield 15 snails

Number Of Ingredients 4

3 slices bread
3 tablespoons peanut butter
3 tablespoons jelly
1/4 cup pretzel stick (small thin kind)

Steps:

  • Cut the crusts off of bread slices(you can eat the crust as you work!).
  • Roll out the slices with the rolling pin a few times until flattened.
  • Spread peanut butter on one half of the flattened bread and jelly on the other half.
  • Roll the bread up into a tight tube.
  • Slice the tube into about 3/4-inch slices. Makes about 5 snail slices each.
  • Take pretzel sticks and break them in half and insert into the rolls to make antennas and enjoy your snail sandwich!

Nutrition Facts : Calories 43.3, Fat 1.8, SaturatedFat 0.4, Sodium 50, Carbohydrate 6.1, Fiber 0.3, Sugar 2.7, Protein 1.2

SNAILS IN HOT SAUCE



Snails In Hot Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

2 cups snails (escargots)
1 teaspoon salt
1 teaspoon pepper
Herbes de Provence, to taste
1 long red chile
1/2 onion, chopped
4 cloves garlic, chopped
1 liter (1 quart plus 2 ounces) white wine
1 cup tomato sauce
2 tomatoes, chopped
10 grams (about 1/2 ounce) Spanish chorizo, chopped
10 grams (about 1/2 ounce) Serrano ham, chopped
1 bay leaf
5 grams (about 1/4 ounce) almonds
5 grams (about 1/4 ounce) hazelnuts
Hot paprika

Steps:

  • Wash and boil the snails until the "goo" or mucus comes up. Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole chile.
  • Meanwhile, make the sauce. Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce. Add the tomato sauce and tomatoes.
  • Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes.
  • Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes.
  • In a blender, whizz the almonds, hazelnuts and remaining clove garlic. Add the mixture to the pan. Season with the paprika and serve.

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