Star Sandwiches Recipes

STAR SANDWICHES

Star Sandwiches image

A savory egg salad filling makes these star-shaped sandwiches a hit at any holiday luncheon or buffet. You can use whatever bread you like, but I prefer yellow egg bread.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 sandwiches.

Number Of Ingredients 7

Ingredients

4 hard-boiled large eggs, diced
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices egg bread or white bread

Steps:

In a small bowl, combine the eggs, mayonnaise, mustard, dill, salt and pepper. Using a large star-shaped cookie cutter, cut out 16 stars from bread slices. Spread half the bread cutouts with egg salad; top with remaining bread.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 135mg cholesterol, Sodium 457mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

NUTTY STAR SANDWICHES

Nutty Star Sandwiches image

Provided by Sandra Lee

Time 5m

Yield 8 servings

Number Of Ingredients 4

Ingredients

16 slices whole grain walnut bread
Cream cheese
Strawberry jelly
4 strawberries, hulled and thinly sliced

Steps:

Spread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.

YOU'RE A STAR SARNIES

You're a star sarnies image

Pop these in little lunchboxes for a cheesy treat come lunch time - great for kids aged 4 - 8

Provided by Chelsie Collins

Categories Lunch, Snack

Time 15m

Number Of Ingredients 3

Ingredients

2 slices wholemeal bread
1 tsp red pesto
½ tbsp cream cheese

Steps:

Use a star-shaped cutter to stamp out six bread stars from the wholemeal bread (freeze the off-cuts to make breadcrumbs). Swirl the red pesto through the cream cheese and spread onto both sides of the stars. Close, wrap in cling film and chill in the fridge if making the night before.

Nutrition Facts : Calories 81 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

WHITE CHOCOLATE STAR SANDWICH COOKIES

White Chocolate Star Sandwich Cookies image

These dazzling sandwich cookies are sure to be the star of your holiday dessert tray. A rich mixture of white chocolate and cream cheese forms the sweet yet simple filling.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

1/2 tube refrigerated sugar cookie dough, softened
1/3 cup all-purpose flour
Red sugars, nonpareils or sprinkles
1 ounce white baking chocolate
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
4 drops red food coloring
1/2 cup confectioners' sugar

Steps:

In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 2-3/4-in. star cookie cutter. Place 2 in. apart on ungreased baking sheets. , Decorate half of the cookies with sugars and nonpareils. Bake at 350° for 7-9 minutes or until edges are golden brown. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. , Cool. In a small bowl, beat the cream cheese, butter and food coloring until fluffy. Gradually beat in confectioners' sugar and melted chocolate until smooth. Spread over the tops of plain cookies; top with decorated cookies. Store in the refrigerator.

Nutrition Facts : Calories 124 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

TOMATO SANDWICHES

Tomato Sandwiches image

An open-faced sandwich of tomatoes, cheese, and homey bread.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

5 tablespoons unsalted butter, room temperature
1 tablespoon finely chopped shallot
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup plus 2 tablespoons (2 1/2 ounces) finely grated Gruyere cheese
Coarse salt and freshly ground pepper
4 slices country bread, toasted (each 1/2 inch thick)
2 small tomatoes, sliced 1/4 inch thick

Steps:

Preheat broiler. Melt 2 tablespoons butter in a small saucepan over medium heat. Add shallot, and cook until tender, about 2 minutes. Add flour, and cook, stirring constantly, for 1 minute. Whisk in milk, and cook, stirring frequently, until thick, about 2 minutes. Remove from heat, and stir in 2 tablespoons cheese. Season with salt and pepper, and let cool slightly.
Spread remaining 3 tablespoons butter on bread, and top each slice with 2 tablespoons cheese sauce and 3 tomato slices. Season with salt and pepper. Divide remaining 1/2 cup cheese among sandwiches, and place under broiler. Cook until bubbling and golden brown, about 1 minute. Let cool slightly, season with pepper, and serve immediately.

STAR-SPANGLED ICE CREAM SANDWICHES

Star-Spangled Ice Cream Sandwiches image

In this patriotic confection, three classic treats are combined into one delicious dessert. First, bake two thin cake layers in sheet pans, then spread softened vanilla ice cream onto one cake, swirling in raspberry sorbet for a marbled effect. For a little on-theme pop-art, stamp star shapes out of the second cake layer, place it on top, and freeze. When it's time to eat, all that's left for you to do is slice it up and wait for fireworks.

Provided by Riley Wofford

Categories Food & Cooking Dessert & Treats Recipes

Time 9h15m

Yield Makes 12

Number Of Ingredients 8

Ingredients

1 1/2 sticks unsalted butter, melted, plus more for baking sheets
1 cup plus 2 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
1 cup sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 pints vanilla ice cream, softened
1/2 pint raspberry sorbet, softened

Steps:

Preheat oven to 350°F. Butter two 9-by-13-inch rimmed baking sheets. Line each with parchment, leaving an overhang on two long sides; butter parchment. Whisk together flour and salt.
In another bowl, whisk together butter, sugar, eggs, and vanilla extract. Whisk in flour mixture until smooth. Divide batter evenly between sheets; bake until dry to the touch, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
Using a 1 1/2-inch star cutter, stamp out 12 evenly spaced stars (3 rows of 4, about 3 inches apart) from one cake; discard or reserve for snacking. Beat ice cream and sorbet separately until spreadable; spread ice cream over uncut cake in an even layer. Dollop sorbet over ice cream; swirl with the tip of a knife. Top with stamped cake, top-side up.
Wrap in plastic (still in sheet); freeze at least 8 hours and up to 1 week. Transfer cake to a cutting board; cut into 12 sandwiches with a serrated knife. Serve immediately.

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