Assorted Mini Sandwiches

Ingredients

• 18 tranches Sliced bread (half) (Preferably crustless)
• 60 g Half‑salted butter (At room temperature to ease spreading)
• 6 tranches Turkey ham
• 100 g Garlic and herb spreadable cheese
• 100 g Plain spreadable cheese
• 6 tranches Emmental
• 8 feuilles Batavia lettuce (Crisp leaves)
• 120 ml Mayonnaise
• 5 ml Harissa (Optional, to spice up the mayo)
• 1 piece Avocado (Ripe, preferably organic)
• 5 ml Lemon juice (A few drops to prevent oxidation)
• 1 piece Tomato (Very thinly sliced)
• 100 g Smoked salmon
• 140 g Canned tuna (Drained)
• 2 pieces Hard‑boiled eggs (Peeled then grated)
• 1 tablespoon Chives (Chopped)
• 1 tablespoon Parsley (Chopped)
• 4 tranches Cheddar (Good quality, melts slightly at room temperature)
• 0.5 piece Cucumber (Very thinly sliced for decoration)
• 12 pieces Cherry tomatoes (For garnish)
• 6 pieces Gherkins (For garnish)
• 12 pieces Olives (For garnish)

Instructions

1. Prepare the bread

   Remove the crust from the sliced bread if desired, cut off the excess ends, and lay the slices on the board.

   Time: PT5M

2. Spread the butter

   Spread a thin layer of half‑salted butter on each slice of bread using a spatula.

   Time: PT5M

3. Assemble the ham‑emmental sandwich

   On a buttered slice, place a slice of turkey ham, a slice of Emmental, and a leaf of Batavia lettuce. Cover with a second buttered slice.

   Time: PT5M

4. Wrap and refrigerate (first batch)

   Trim any excess edges, wrap each sandwich in cling film, and place in the refrigerator.

   Time: PT5M

5. Prepare the avocado purée

   Mash the avocado in a bowl, add a few drops of lemon juice, a pinch of salt, and mix until smooth.

   Time: PT5M

6. Mix the avocado with the garlic cheese

   Fold the garlic and herb spreadable cheese into the avocado purée until homogeneous.

   Time: PT3M

7. Assemble the salmon‑avocado sandwich

   On a buttered slice of bread, spread a thin layer of mayonnaise mixed with harissa, place smoked salmon slices, a lettuce leaf, very thin tomato slices, then cover with a second buttered slice.

   Time: PT5M

8. Wrap and refrigerate (second batch)

   Trim the excess, wrap each sandwich in cling film, and chill.

   Time: PT5M

9. Prepare the tuna‑mayonnaise mixture

   Drain the tuna, place it in a bowl and bind it with a tablespoon of mayonnaise.

   Time: PT5M

10. Prepare the egg‑mayonnaise filling

    Grate the hard‑boiled eggs, place them in a bowl, add mayonnaise, a pinch of salt and the chopped chives, then mix.

    Time: PT5M

11. Assemble the tuna‑egg sandwich

    On a buttered slice, spread plain spreadable cheese, add the tuna‑mayonnaise mixture, then a second buttered slice. On that slice, spread plain cheese, place the egg‑mayonnaise mixture, a slice of cheddar, parsley (or chives), and close with a third buttered slice.

    Time: PT5M

12. Wrap and refrigerate (third batch)

    Trim the excess edges, wrap each sandwich in cling film, and place in the refrigerator.

    Time: PT5M

13. Cut the sandwiches into mini portions

    Remove the film, cut each sandwich into four equal triangles or squares using a knife.

    Time: PT10M

14. Arrange on the platter

    Arrange the mini‑sandwiches on a platter, insert cocktail picks for easy handling, add cherry tomatoes, gherkins and olives for garnish.

    Time: PT5M

15. Rest in the fridge

    Leave the platter in the refrigerator for at least 1 hour before serving so the sandwiches hold together.

    Time: PT1H

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sliced bread (half): whole wheat bread, gluten‑free bread
• Instead of Half‑salted butter: margarine
• Instead of Turkey ham: chicken ham
• Instead of Garlic and herb spreadable cheese: cream cheese + fresh herbs
• Instead of Plain spreadable cheese: cream cheese
• Instead of Emmental: Gruyère
• Instead of Batavia lettuce: Romaine lettuce
• Instead of Mayonnaise: plain yogurt
• Instead of Harissa: mild chili
• Instead of Avocado: canned avocado puree
• Instead of Lemon juice: apple cider vinegar
• Instead of Tomato: sliced cherry tomatoes
• Instead of Smoked salmon: smoked trout
• Instead of Canned tuna: shredded chicken
• Instead of Hard‑boiled eggs: quail eggs
• Instead of Chives: parsley
• Instead of Parsley: chives
• Instead of Cheddar: raclette cheese
• Instead of Cucumber: zucchini
• Instead of Cherry tomatoes: radishes
• Instead of Gherkins: green olives
• Instead of Olives: capers

Equipment Needed

• Kitchen knife
• Cutting board
• Spatula or butter knife
• Mixing bowl
• Fork
• Cling film
• Serving platter (optional)
• Cocktail picks (optional)
• Cheese grater (optional)

Critical Steps — Do Not Skip

• Remove the crust from the bread for an elegant presentation.
• Press each sandwich lightly during assembly so it holds.
• Wrap each sandwich in cling film and refrigerate before cutting.
• Cut the sandwiches into equal portions with a sharp knife.

Chef Tips from the Video

• Use crustless sliced bread for a more elegant presentation.
• Choose a good quality cheddar that does not melt too quickly.
• For a lighter version, replace mayonnaise with Greek yogurt.

Troubleshooting

Storage

Refrigerator: Store in an airtight container or wrapped in cling film, consume within 2 days.

Freezer: Not recommended, the bread becomes soggy.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare all fillings the day before and store them separately in the refrigerator.
• Assemble the sandwiches, wrap them and keep them chilled until serving.
• Mini‑sandwiches keep better if refrigerated for at least 1 hour before cutting.