Mini Sandwich Buffet

Recipe Ingredients

		For 24 Mini Sandwiches
2 tablespoons	30ml	Vegetable oil
4 tablespoons	60ml	Butter - cut into pieces
		Mini Rachael's
16		Mini rye bread
1/2 cup	118ml	Sweet red pepper relish
1 lb	454g / 16oz	Smoked turkey - thinly sliced
1 lb	454g / 16oz	Sauerkraut - rinsed, drained
1/3 lb	151g / 5.3oz	Sliced sharp cheddar
		Mini Grilled Cheese and Tomato
16		Mini pumpernickel bread
1/4 lb	113g / 4oz	Thinly-sliced Swiss cheese
2		Plum tomatoes - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives
		= (or 2 scallions, chopped)
		Mini Spicy Patty Melts
1 lb	454g / 16oz	Ground sirloin
2 teaspoons	10ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Onion - finely chopped (small)
1 teaspoon	5ml	Steak seasoning blend
		= (Montreal Steak Seasoning recommended,
		Or use salt and pepper)
1 tablespoon	15ml	Vegetable oil
16		Mini rye bread
1/4 lb	113g / 4oz	Thinly-sliced Swiss cheese
		Suggested Accompaniments
		Mini pickles
		Mini pretzels

Recipe Instructions

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)

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D36) - from the TV FOOD NETWORK

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