The buffet sandwiches are delicious finger foods perfect to present on the refreshment table, for an aperitif with friends, or for a picnic (when the season allows it). The base is soft sandwich bread, the crustless kind, and you can try and prepare many different combinations for the fillings to satisfy everyone’s taste. The tricks to prepare delicious buffet sandwiches? I’ll tell you about them at the end of the article.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I bought the sauces at local supermarkets, but you can also find them online or replace them with other sauces of your choice.
- 15 slices sandwich bread (750 grams (26.5 oz))
- 300 g cooked ham (10.5 oz)
- 160 g smoked beef (sliced, 5.6 oz)
- to taste olive and feta spread (or olive pâté)
- to taste mixed vegetable sauce
- to taste tuna sauce
- to taste mixed greens
Tools
- 1 Chopping Board
- 1 Spread Knife
- 1 Bread Knife
Steps
For my sandwiches, I layered three slices of sandwich bread and used different combinations and fillings: cooked ham and vegetable sauce, cooked ham with olive cream, sliced smoked beef with tuna sauce, and mixed greens. Spread the chosen sauce on the bread slices (on both sides of the middle slice), add the chosen sliced meat, and optionally the mixed greens. Close and cut the bread to obtain small squares. Secure them with the appropriate finger food skewers and place them on a tray covered as indicated in the notes at the end of the article.
Advice
How to prepare excellent buffet sandwiches? Here are some useful tips.
The bread must remain soft and not dry out, so it’s better not to prepare them too far in advance and keep them covered with a clean linen or white cotton tea towel. They should be kept in the fridge until serving as they shouldn’t warm up.
There should never be a lack of a creamy part: spreadable cheese or sauces help to keep the inside moist and keep the filling still. You need to spread the creamy part on both sides.
The bread should be crustless, thin but not too much, or it could break. Whole grain? No. For buffet sandwiches, it should be white.
Notes
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