1. Tomato-Cheddar - Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.
2. Ham, Brie and Apple - Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.
3. Cucumber-Butter - Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.
4. Watercress-Butter - Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.
5. Grilled Shrimp-Ham - Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.
6. Steak au Poivre - Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.
7. Pea-Prosciutto - Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.
8. Olive-Focaccia - Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.
9. Asparagus - Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.
10. Anchovy–Lemon Butter - Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces,
11. Salmon-Cucumber - Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.
12. Shrimp Salad - Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.
13. Crab Salad - Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.
14. Curried Egg Salad - Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.
15. Pesto Chicken - Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.
16. Bresaola-Artichoke - Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.
17. Country Pate - Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.
18. Peanut Butter–Bacon - Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.
19. Liverwurst-Onion - Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.
20. Manchego-Quince - Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.
21. Mortadella-Watercress - Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.
22. Ham-Cornbread - Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.
23. Meatloaf-Tomato - Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.
24. Prosciutto-Fig - Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.
25. Camembert-Fig - Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.
26. Eggplant-Yogurt - Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.
27. Roast Beef–Horseradish - Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.
28. California Chicken - Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.
29. Salmon Salad - Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.
30. Smoked Turkey–Apple - Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.
31. Cheddar-Pickle - Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.
32. BLT - Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.
33. BLT Club - Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.
34. Tuna Salad - Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.
35. Sweet Onion - Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.
36. Pate–Sour Cherry - Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.
37. Smoked Trout - Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.
38. Radish-Anchovy - Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.
39. Blue Cheese–Grape - Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.
40. Roasted Vegetable - Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.
41. Caprese - Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.
42. Peas and Carrots - Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.
43. Strawberry–Cream Cheese - Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.
44. Pimiento Cheese - Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.
45. Chicken Salad - Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.
46. Taleggio-Pear - Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.
47. Lemon-Berry - Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.
48. Cream Cheese and Jelly - Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.
49. Ricotta-Orange - Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.
50. Chocolate-Raspberry - Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.
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