Mini-sandwiches make an interesting addition to any party table and give your guests a savory option. Use cookie cutters to cut stacked bread and fillings or cut into triangles and serve on a bed of lettuce. Canapé cutters will provide additional shapes. The first two fillings are recipes you will find in this cookbook. To keep bread from drying out, cover with a damp paper towel.

Bread Choices

    Thin slices white bread
    Thin slices whole-wheat bread
    Thin slices rye bread
    Thin slices buttermilk bread
    Your favorite bread

Base Spreads

    Butter
    Mayonnaise
    Dijon-style prepared mustard

Sandwich Fillings

    Egg salad filling
    Tuna filling  
    Shredded cheese with butter
    Cold meats and mayonnaise
    Cucumber slices, cream cheese and toasted chopped walnuts
    Cream cheese mixed with kalamata olives
    Cream cheese mixed with smoked salmon

1.  Layer the bread slices and selected filling, starting and 
     ending with bread. Make as many layers as can be held together.

2.  Cut with cookie cutters or canapé cutters. Top with an olive.

3.  Hold together with a fancy toothpick.

     Hint 1: When making the cucumber and cream cheese
     sandwiches, roll the edges in walnuts. Try an herbed
     cream cheese. A round cutter works best.

     Hint 2: For harvest parties, use a large serving platter lined with 
     a doily. Place potato chips and mixed nuts around the edges. Cut 
     out pumpkins from two 16-ounce loaves of sliced dill rye bread. 
     Make a mixture of 3 cups shredded cheddar cheese and 1/3 cup 
       melted butter. Use as a filling between bread slices. Top each 
      two-piece bread sandwich with baby spinach leaf and an olive. 
     Skewer with a toothpick. Baby spinach leaves really have no flavor, 
     but add color.

     Note: I don't give measurements for all the recipes because
     these are recipes you will want to adapt to your own personal
     tastes.

     Makes 1 party plate