Mini Club Sandwiches With Salmon Carpaccio And Maple 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.

MINI CLUB TEA SANDWICHES

Steps:

• Use a small round cookie cutter to cut circles out of the cheese and bread. (You may also use the rim of a small glass to create the round shape; aim to get 2 circles out of each piece of cheese.) Toast the bread until lightly toasted.
• In a small bowl, combine the mayonnaise, adobo sauce, and salt and pepper to taste. Stir with a spoon until combined.
• Assemble the sandwiches: Start by spreading the bread with the chipotle mayo; layer with a lettuce leaf (torn to match the size of the bread), 2 slices of cheese, 2 slices of tomato, some turkey, a slice of avocado and a piece of bacon. Top with a second slice of bread and skewer with cocktails forks. Sprinkle with a pinch of sea salt and drizzle with olive oil.

MINI CLUB SANDWICHES

Steps:

• Combine tomatoes, bacon and dressing.
• Fill rolls with cheese, turkey, lettuce and tomato mixture.

SALMON CLUB SANDWICH

Steps:

• Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
• Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
• Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
• Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

SALMON CLUB SANDWICH

Steps:

• In a small bowl, mix together the mayonnaise, lemon zest and juice, and some seasoning. Toast the bread, then spread 2 slices with the lemon mayo. Top the first slice with the radishes and avocado, then top with the second slice, followed by the salmon and a bit of rocket. Top with the remaining slice of toast and secure with cocktail sticks, if you like. Halve the sandwich and serve with the remaining rocket on the side.

MINI CLUB SANDWICHES WITH SALMON CARPACCIO AND MAPLE

Steps:

• Place salmon in a dish, sprinkle with maple sugar, salt and set aside. In a bowl, combine lemon juice and zest, cheese, dill, green onion and pepper. Take one slice of bread, spread it with this mixture as well as some of the salmon. Repeat with a second slice, then add cucumber and bacon. Top with a third slice. Hold together with a toothpick and cut into four pieces. Make another 5 mini sandwiches and serve.

HERB ENCRUSTED CARPACCIO OF TUNA

Steps:

• Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
• Sprinkle the mixture on a board or work surface.
• Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
• In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides.
• Remove fillets from the pan.
• Allow them to rest for 5 minutes before slicing as thinly as possible.
• lay the sliced tuna on a large plate.
• Gather the ginger slices and slice finely across into little delicate matchsticks.
• Scatter these over the tuna with the chilies, radishes and coriander.
• Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.

MAPLE CLUB SANDWICH

Steps:

• Spread bun with mayo.
• Fill with remaining ingredients.