Little Sandwiches Recipe

From Dorothy McNett's Recipe Book.

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Little Sandwiches

From Dorothy McNett's Recipe book at www.dorothymcnett.com.

2 colors of bread (white and dark)
butter
tapanades
red pepper relish
cream cheese
tuna or crab of the highest quality
sea salt
freshly ground white peppercorns
fresh herbs, such as tarragon or basil
very finely chopped pecans or peanuts

Cut the crusts from the bread and save for making a bread pudding or feed to the birds and ducks. Spread each slice with a very thin layer of butter to the very ends, not just in the middle. On some, spread tapanade, on others spread red pepper relish. Soften the cream cheese and mix with the crab or tuna, season with salt, pepper, and snipped fresh herbs, making a soft filling that will spread but will hold its shape, adding a little pickle or relish juice if necessary. Spread over the slices of bread, and top with a sprinkling of very finely chopped nuts. Serve open faced, or place another bread slice on the top. Press gently to make it stick together. These can be cut into squares or triangles. If not too full with goodies, they also can be cut with cookie cutters. (Don't put too much filling in if you want to do that!)

Recipe created 1999-08-31.

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