Mini Sandwich Buffet: Hot Mini Cheese and Tomato Sandwiches, Mini Rachel Sandwiches, and Mini Patti Melt Sandwiches

Votes: 2

How to Make - Mini Sandwich Buffet: Hot Cheese and Tomato Mini Sandwiches, Rachel's Mini Sandwiches, and Patty Melt Mini Sandwiches

Time: 40 min.
Complexity: easily
Servings: 4

If you're hosting a party with friends to watch a game, a movie, or play board games, the perfect treat is a variety of miniature hot sandwiches. They're delicious, filling, easy to eat with your hands without getting messy, and most importantly, easy to make. Prepare three types of mini sandwiches for a house party: Rachel's signature sandwiches with smoked turkey, sauerkraut, and sharp cheddar; hot cheese and tomato sandwiches; and Patty Melt sandwiches with beef patty and Swiss cheese. All sandwiches are fried in a mixture of vegetable and butter and served warm on trays. Top off the appetizers with cookies and candies.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 mini sandwiches
2 tablespoons of vegetable oil
4 tablespoons butter, cut into pieces

Rachel's mini sandwiches

16 mini slices of rye bread
0.5 cup sweet pepper relish
450 g smoked turkey, thinly sliced
450 g sauerkraut, washed and dried
150 g sharp cheddar slices

Hot mini sandwiches with cheese and tomatoes

16 mini pumpernickel slices
110 g thinly sliced Swiss cheese
2 plum tomatoes, thinly sliced
Salt and black pepper
2 tbsp chopped chives or 2 green onions, chopped

Mini sandwiches "Patti Melt"

450 g of ground beef tenderloin
2 tsp Worcestershire sauce
Half a small onion, finely chopped
1 teaspoon steak seasoning (recommended: Montreal steak seasoning) or salt and black pepper
1 tbsp. vegetable oil
16 mini slices of rye bread
110 g thinly sliced Swiss cheese

Additionally for filing

Pickled cucumbers, mini pretzels

Recommended dessert

Retro candies such as Dots, Good n Plenty, Whoppers, etc.
Butter Cookies (recommended: Pepperidge Farm)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 120°C.
Heat a large nonstick skillet over medium heat.

Place a small saucepan over medium heat and add about 2 tablespoons of vegetable oil. Add the butter and melt. Keep a pastry brush on a spoon or small plate handy.
Layer 8 slices of rye bread. Add 1 teaspoon of sweet pepper relish. Top with equal amounts of smoked turkey, sauerkraut, and thinly sliced cheese. Top the cheese with the remaining bread slices. Brush the skillet with the butter mixture. Cook the sandwiches for 2-3 minutes on each side. Transfer them to a baking sheet and place in the oven to keep warm. Wipe out the skillet.
Layer 8 pumpernickel slices. Cut Swiss cheese slices into pieces the size of the bread slices. Arrange the cheese slices and sliced tomatoes on the bread. Sprinkle with salt, black pepper, and green onions, and place another layer of cheese on top of the tomatoes. Top the sandwiches with another slice of bread. Generously grease the skillet with the butter mixture. Cook the sandwiches for 2-3 minutes on each side. Transfer them to a baking sheet and place them in the oven to keep warm. Wipe out the skillet.
Combine ground beef, Worcestershire sauce, onion, and seasoning (or salt and pepper). Form into 8 small patties. Raise the heat under the frying pan to medium-high. Fry the patties in 1 tablespoon of vegetable oil for 2-3 minutes on each side. Place the patties on slices of rye bread and wipe the pan clean. Top the patties with cheese and the remaining bread slices. Reduce the heat under the frying pan to medium and brush the pan with the oil mixture. Fry the sandwiches for 2-3 minutes on each side until golden brown.
Remove all sandwiches from the warm oven. Arrange them on trays along with pickles and mini pretzels. Serve with cookies and candies.

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