Brunch sandwiches are ideal for buffets: tasty little bites to be filled as desired in many different variations according to your tastes or those of the guests. Crustless bread, creamy sauces, and delicious fillings based on roast beef, cold cuts, and cheeses, but also grilled vegetables. Here are two tasty ideas for filling brunch sandwiches.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 15 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 15 slices sandwich bread (750 grams (26.5 oz))
- 160 g roast beef (sliced)
- 300 g roasted turkey (sliced)
- to taste Dijon mustard
- to taste grilled eggplants in oil
Tools
- 1 Cutting Board
- 1 Knife for sauces
- 1 Knife for bread
Steps
For my sandwiches, I stacked three slices of sandwich bread using different fillings and combinations: one series with mustard and roast beef, and the other with mustard, roasted turkey, and grilled eggplants. Spread the chosen sauce on the bread slices (on both sides of the middle slice), add the chosen cold cuts, and optionally the vegetables. Close and cut the bread to obtain small squares. Secure them with the appropriate finger food skewers and arrange them on a tray covered as indicated in the notes at the end of the article.
Notes
How to prepare excellent buffet sandwiches? Here are some useful tips.
The bread must remain soft and not dry, so it is better not to prepare them too far in advance and keep them covered with a clean white linen or cotton towel. They should be kept in the fridge until serving because they should not warm up.
There should always be a creamy part: spreadable cheese or sauces help keep the inside moist and keep the filling in place. The creamy part should be spread on both sides.
The bread should be crustless, thin but not too thin, or it might break. Whole grain? No. For buffet sandwiches, it should be white.
