Mini Sandwich Buffet

By á-170456

Ingredients

• FOR 24 MINI SANDWICHES:
• 2 tablespoons vegetable oil
• 4 tablespoons butter cut into pieces
• MINI RACHAEL'S:
• 16 slices mini rye bread
• 1/2 cup sweet red pepper relish
• 1 pound smoked turkey thinly sliced
• 1 pound sauerkraut rinsed, drained
• 1/3 pound sliced sharp cheddar
• MINI GRILLED CHEESE AND TOMATO:
• 16 slices mini pumpernickel bread
• 1/4 pound thinly-sliced Swiss cheese
• 2 plum tomatoes sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons chopped chives (or 2 scallions, chopped)
• MINI SPICY PATTY MELTS:
• 1 pound ground sirloin
• 2 teaspoons Worcestershire sauce
• 1/2 small onion finely chopped
• 1 teaspoon steak seasoning blend (Montreal Steak Seasoning recommended, or use salt and pepper)
• 1 tablespoon vegetable oil
• 16 slices mini rye bread
• 1/4 pound thinly-sliced Swiss cheese
• SUGGESTED ACCOMPANIMENTS:
• Mini pickles
• Mini pretzels

Details

Servings 4

Preparation

Step 1

Preheat oven to warm, 250 degrees.

Preheat large griddle or large nonstick skillet over medium heat.

To a small pot over medium-low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.

Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.

Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.

Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium-high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.

Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.

This recipe yields 4 servings.

Suggested Dessert: Retro candies such as Dots, Good n Plenty, Whoppers, etc. Chess Men butter cookies (recommended: Pepperidge Farm brand)