I need some finger sandwiches or some sandwich to cut in half or even quarters.........?

Question

I don't want to do typical stuff.....NO chicken or tuna salad, no ham, turkey or roast beef with cheese and no PB&J, the cucumber sandwiches are maybe too little, not qute a sandwich! its for kid and adults. Any cool ideas??????? I am open to any kind of bread or mabye little dinner type rolls, I just want something different!! Thanks!!!

Answer 1

Ok, I have a couple really cool and yummy sandwich ideas for ya, I hope they work :)

Cuban Style Sandwiches with Plantains

Pork tenderloins, Cuban style:
1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
Cuban sweet rolls:
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar

Plantains:
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt

Relish for sandwiches:
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped

Sandwich fixins:
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches

Frozen Mojito Slushes, recipe follows

Preheat oven to 425 degrees F.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.

Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.

Preheat a stovetop griddle over medium high heat.

Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.

To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.

Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.

Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.

Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.

Frozen Mojito Slushes:
For every 4 slushes, you will need:
1 pint lime sorbet or 1 can lime ade from frozen juice section
8 shots light rum
1/2 cup mint leaves
1 tray ice cubes
In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

Mini Sandwich Buffet

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 and 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 and pepper
2 tablespoons chopped chives or 2 scallions, chopped

Mini Spicy Patty Melts:
1 pound ground sirloin
2 teaspoons Worcestershire sauce, several drops
1/2 small onion, finely chopped
1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan
16 slices mini rye bread
1/4 pound thinly sliced Swiss cheese

Suggested accompaniments:
Mini pickles, mini pretzels

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

Preheat oven to warm, 250 degrees F.
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.

Muffeletta for a Crowd

1 pullman loaf, unsliced
16 ounces Italian Olive Salad, recipe follows
4 1/2 ounces thinly sliced Genoa salami
8 ounces sliced Virginia ham
8 ounces sliced mortadella
8 ounces sliced provolone
4 ounces sliced mozzarella
Using a bread knife or other serrated knife, cut the pullman loaf, lengthwise and horizontally, twice to form 3 equally thick horizontal layers of bread. Spread the cut side of the bottom layer with half of the olive salad, then layer with half of the meats and cheese. Top with the middle portion of bread and spread the remaining olive salad over the top cut side of this layer. Top with the remaining sliced meats and cheeses and cover with the top layer of the bread. Press lightly. Wrap the sandwich twice in aluminum foil, making sure that all of the edges are well sealed.
Preheat a grill to medium. Place the wrapped sandwich directly on the grill and, using bricks or another heavy object, weight the sandwich on top. Grill the sandwich for 1 hour, turning the sandwich every 15 minutes so that by the end of the hour the sandwich has cooked equally on all four sides. (Weight the sandwich only when the top and bottom sides are on the grill.)

Remove the sandwich from the grill, unwrap, and slice to serve.

Italian Olive Salad:
1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra-virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and left whole
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
6 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
Combine all ingredients in a large non-reactive bowl and mix well. Place in a non-reactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.

Pizza Sandwiches

1 1/4 cups coarsely grated provolone
1 1/4 cups coarsely grated mozzarella
1 French baguette, about 20 inches long
1/2 cup Emeril's Kicked Up Tomato Sauce or your favorite red pasta sauce
1/4 teaspoon Baby Bam, recipe follows
1/4 cup pepperoni slices (about 16 slices)
1/4 cup finely grated Parmesan
Crushed red pepper, optional
Position rack in center of oven and preheat the oven to 325 degrees F.

Combine the provolone and mozzarella cheeses in a small bowl.

Carefully cut the baguette into 4 (5-inch-long) sections.

Cut off the top third of the bread horizontally and reserve top for another use. Using your fingers, gently scoop out and discard some of the soft, inner part of the bread, leaving a 1-inch shell.

Spread the tomato sauce evenly among the bread shells, about 2 tablespoons for each sandwich, and sprinkle with the Baby Bam. Divide 2 cups of the cheese mixture among the 4 sandwiches and arrange the pepperoni slices evenly on top.

Place the sandwiches on a baking sheet and bake until the filling is heated through, about 20 minutes.

Using oven mitts or pot holders, remove the baking sheet from the oven, sprinkle the sandwiches evenly with the remaining cheese mixture, and return to the oven. Bake until the cheese melts, about 5 minutes.

Using oven mitts or pot holders, remove the baking sheet from the oven and sprinkle each sandwich evenly with some of the Parmesan. If you like, you can sprinkle with crushed red pepper for a spicy Pizzazy Pizza Sandwich (a pinch should be just right).
Baby Bam:
1/2 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley
2 tablespoons salt
3 tablespoons paprika
Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.

Salmon Tea Sandwiches

Herb butter:
2 1/2 pounds unsalted butter, room temperature
1 1/4 teaspoons minced garlic
5 tablespoons minced scallions (white and green parts)
5 tablespoons minced fresh dill
5 tablespoons minced fresh flat-leaf parsley
5 teaspoons freshly squeezed lemon juice
5 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
Sandwiches:
5 loaves dense 7-grain or health bread, unsliced
40 slices smoked salmon

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.) Serve chilled.

Panini with Carmelized Onion, Pear and Fontina

1 tablespoon extra-virgin olive oil, plus some for drizzling
1 tablespoon butter
1 medium onion, chopped
8 thin slices of a large loaf of crusty, chewy Italian bread
1 pound fontina, shredded or sliced
2 tablespoons chopped fresh sage
1 red skinned ripe pear, thinly sliced
Preheat a large grill pan or griddle over medium to medium high heat. Preheat a small skillet over medium to medium high heat. Add 1 tablespoon of oil and butter to the small skillet. Add onion to the melted butter and oil. Saute the onion, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft. Build sandwiches: spread 1/4 of the onions on each of 4 slices of bread. Top onions with a thin layer of fontina and sprinkle with chopped sage. Add a thin layer of pears to each sandwich, then more fontina and the top slice of bread. Drizzle the sandwiches with extra-virgin olive oil. Place drizzled side down and arrange the sandwiches on hot grill or griddle. Drizzle opposite side of each sandwich with oil and weigh the sandwiches with foil wrapped bricks or with a heavy skillet, weighted with a sack of flour or canned goods. Press sandwiches 2 or 3 minutes on each side and serve immediately.

Answer 2

Try this; get a focaccia (perfect for finger sandwiches) and make a sandwich with proschiutto (or any other italian ham) with smoked mozzarella or provolone cheese with roasted red peppers. Try a red wine viniagrette as a dressing.

Answer 3

preheat oven to 350

go get the little rye breads...they sell these at any grocery store usually by the deli

Then brown some sausage
add some velvetta cheese to the sausage and let it melt
then put the sausage/cheese mixture on top of the pieces of bread and put in the oven.

leave them in there for about 15mins...

this is NOT a breakfast meal...believe me you will love them even if you dont like sausage!

I have never met anyone who hasnt like this!

Answer 4

Make hamburgers/cheeseburgers - cut them up into 1/4's. Take hotdog buns and cut them in half - put the burger pieces on the bun - voila' - mini burgers ala white castle or krystal. Have different stuff to top them with - onion, tomato pieces, etc. These are very good - I usually cook the burgers w/onion like white castle does. (very cheap to do also!)

Answer 5

BLT....bacon, lettace and tomatos
me and my kids like these. Another thing you could try is
sandwich wraps.
Tortillas with ham, turkey, cream cheese and lettace.....roll it up and slice. You can use chicken instead if you like.

Answer 6

ever tried hummus? it's really good and you could use many different flavors - it comes in original, lemon, dill, olive, jalapeno, etc. just spread it on some bread of your choice with whatever else you like - lettuce, thin tomato slices, even radishes or cucumbers. good luck!

Answer 7

MM.. i had these once.. they were on very dark brown, but sweet bread.. and the middle was a cream cheesy crab concoction.. sorry that's alll i have.. but everyone loved them..kids and all..