Appetizer Sandwiches Recipes

MINI ITALIAN CLUB SANDWICHES

Steps:

• Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
• Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

EASY HAM AND CHEESE APPETIZER SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
• Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
• Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

BETTER THAN SEX APPETIZER SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Do not separate the rolls, just slice them all at once with a long serrated knife. Place both packages of bottoms on a sheet pan. Cover the bottoms with the sliced ham and Swiss and put the tops back on. Cut around the individual sandwiches.
• Melt the butter and combine with the next four ingredients. Pour over the sandwiches. Bake for 15 minutes or until browned.

MINI CUCUMBER SANDWICHES

Steps:

• Cut the tops of the cucumber off and peel its skin (optional). Now cut off a chunk that is as long as the width of your bread. Slice it. Repeat again with another chunk of cucumber.
• Place them onto sheets of paper kitchen towel and sprinkle with salt. Set aside.
• Meanwhile: Prepare the spread by combining cream cheese, mayonnaise, dillweed, soy sauce, mustard and black pepper (see note 1).
• With paper kitchen towels remove the moisture that the salt drew out of the cucumber by patting them dry.
• Spread 3 bread slices with cream cheese mixture. Arrange cucumber slices on top of one of the slices, cover with another slice (the spread-side down). Spread the top of this slice with some more cream cheese. Cover with cucumber slices and top with bread, spread-side down.
• Cut this into 9 pieces (see note 4), insert toothpicks and repeat with the other 3 slices.
• Enjoy!

APPETIZER SANDWICHES

Steps:

• Melt butter or margarine and mix with mustard, poppy seeds, Worcestershire sauce, and onion.
• Open rolls and spread mixture on both sides.
• Top each roll with ham and cheese. Close rolls.
• Heat in 350* oven until cheese is melted.
• Cut sandwiches into small pieces (individual rolls).