The stuffed sandwich bread baskets are an elegant and refined appetizer easy to make, ideal for surprising guests without complicating your life.
They are crispy and light sandwich bread baskets, filled with creamy cheese, salad, salmon, and olives, a symphony of flavors perfect for any festive occasion.
They are perfect as holiday appetizers, especially to serve as Christmas starters.
You can prepare them in advance and fill them at the last minute.
The main advantage is that you can prepare these sandwich bread baskets without a mold, just shape the bread by hand, bake or air fry them for a few minutes, and they are ready to be filled.
They are perfect to serve as finger food and as a tasty appetizer: each guest can take their own basket, making table setting simple and tidy.
They are fresh and nutritious, you can eat them without feeling heavy and have seconds without guilt!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Christmas, Easter
Ingredients for the stuffed sandwich bread baskets
- 3 slices sandwich bread
- 6 teaspoons cream cheese
- 1.76 oz smoked salmon
- to taste lettuce
- 1/2 lemon
- 2 pitted olives
Tools
- 1 Cutting board
- 1 Knife
- 1 Baking sheet
- Parchment paper
- 1 Rolling pin
- Toothpicks
Steps for stuffed sandwich bread baskets
To prepare the delicious stuffed sandwich bread baskets WATCH THE VIDEO RECIPE
Take a slice of sandwich bread, place it on a cutting board and flatten it: roll the rolling pin once or twice with a light hand until the slice is thinner and more pliable.
This step prevents tears when folding
If you want to remove the crust for a more elegant look, cut it off first; otherwise, leave it for extra structure.
Cut each slice in half to form a triangle.
Gently overlap the two sides of the triangle and secure them with a toothpick.
Place them on a baking sheet lined with parchment paper and bake in static oven for 10-12 minutes at 356°F or until lightly golden, or air fry at 356°F for 7 minutes.
They will become golden and crispy. Let them cool at room temperature and remove the toothpicks gently.
Spread the top of the baskets with a generous teaspoon of cream cheese, using a knife blade, the cheese will act as a glue for the other ingredients. Shred the previously washed and dried lettuce leaves, and add them without letting them overflow too much.
Slice the salmon into strips and roll them into a rose shape.
Place it in the center. Slice the pitted black olives into rounds and decorate each basket from the side.
Season with a squeeze of lemon and a drizzle of extra virgin olive oil and the sandwich bread baskets are ready to be served. Enjoy from Barbara!
Storage
The stuffed sandwich bread baskets can be stored already filled for 24 hours in the fridge in an airtight container. Otherwise, I recommend keeping only the baskets and filling them at the time of serving. This way, they can be stored for up to 2 days at room temperature in cold seasons and in the fridge in summer.
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