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