The sandwich vol-au-vents are a quick, tasty, delicious, and clever appetizer to prepare in no time with just a few simple ingredients. You know (and surely have eaten) all the classic puff pastry vol-au-vents, finding them ready-made or finding puff pastry during the Christmas and New Year holidays is almost like finding a needle in a haystack (they always go like hotcakes), so I thought of creating these appetizers using classic sandwich bread. They are amazing! The sandwich vol-au-vents are prepared in a flash and without eggs, they bake in less time than the classic puff pastry ones, and of course, you can customize them with the filling you prefer (check out these creams for canapés), I used a simple mortadella mousse filling. These sandwich vol-au-vents are perfect for holiday appetizers or for a tasty aperitif, then with the scraps, you can make smaller snacks, nothing gets thrown away, you know 😀
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 15 Minutes
- Portions: 14Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons, New Year's
Ingredients
- 8.8 oz sandwich bread (5 slices)
- 7 oz cream cheese
- 3.5 oz mortadella
- to taste salt
- to taste black pepper
- to taste pistachio
- to taste lemon
Steps
The sandwich vol-au-vents are super easy and quick to prepare; first, take the slices of sandwich bread and, using a round cutter, cut out small circles (mine had a diameter of 2 inches), trying to optimize the space.
For two-thirds of the circles, punch out the center with a smaller cutter (I used the base of a 1.4-inch pastry nozzle, but the plastic cap of a soda bottle works too).
Assemble the sandwich vol-au-vents: take a bread disc, spread a little cream cheese on top, place a cut-out disc on top, more cream cheese, another disc, and it’s ready. Proceed this way to make them all.
Place the sandwich vol-au-vents on a non-stick baking sheet (or lined with parchment paper), along with the cut-out discs, drizzle a little oil on top and bake them in a preheated oven at 392°F for about ten minutes until golden.
Meanwhile, prepare the filling by blending, with a chopper or kitchen mixer, the cream cheese with mortadella, salt, and black pepper.
Remove the vol-au-vents from the oven, let them cool, and fill them with the mortadella cream. I used a piping bag with a star nozzle (but you can also use a teaspoon), garnish them, if you like, with chopped pistachios and a piece of lemon. Also fill the discs, putting the mousse on one circle and closing it with another (thus obtaining another 14 snacks).
Tips:
The sandwich vol-au-vents can be kept at room temperature for a few hours or in the fridge for a couple of days. You can customize them with the filling you prefer. You can also use bread without crust. The quantities are indicative, depending on the size of the cutters you have; with those I used, you’ll get 14 sandwich vol-au-vents and 14 savories.
More recipes with sandwich bread HERE
Recipes and ideas on how to fill them HERE
