Best Mosaic Sandwiches Recipes

Mosaic Sandwiches image

Provided by Olha7397

Categories Spreads

Time 20m

Yield 24 appetizers

Number Of Ingredients 19

6 slices stale brown bread
6 slices day-old white bread
butter or margarine, softened
1 (7 ounce) can tuna, drained
1/4 cup finely chopped celery
1 teaspoon dried onion flakes
1/8 teaspoon salt
1/4 cup salad dressing
6 hard-boiled eggs, chopped
2 tablespoons finely diced celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon onion powder
1/4 cup salad dressing
1 (7 3/4 ounce) can salmon (red is best)
1/2 teaspoon dried onion flakes
1/2 teaspoon parsley flakes
1/8 teaspoon salt
1/4 cup salad dressing

Steps:

FOR THE SANDWICHES: Cut fancy shapes out of bread slices. A doughnut cutter works providing it comes apart. Cut 2 circles from EACH of the bread slices making 24 circles. Cut small circles from center of 6 white and 6 brown circles.
Spread SOLID circles with butter, then with filling and white over brown with buttered side down. They can be left this way with the filling showing through the center or tiny circles can be place in opposite colored tops-brown circle in white top and white circle in brown top. Makes 24.
FOR THE TUNA FILLING: Mix all ingredients together well. If dry, add more salad dressing. Makes 1 cup.
FOR THE EGG FILLING: Mix all together. If too dry, add a bit more salad dressing. Makes about 1 3/4 cups.
FOR THE SALMON FILLING: Remove round bones. Combine all ingredients in bowl. Add more salad dressing if too dry. Makes 1 cup.
Company's Coming Appetizers.

Nutrition Facts : Calories 94, Fat 3.3, SaturatedFat 0.9, Cholesterol 65.4, Sodium 243.7, Carbohydrate 8.9, Fiber 0.6, Sugar 2.1, Protein 7

Mosaic Tea Sandwiches image

Provided by Amy Pottinger

Categories appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 18

16 ounces cream cheese
1/2 cup chopped fresh dill
1/2 cup chopped scallion
Zest and juice of 2 lemons, plus zest for garnish
Kosher salt and freshly ground black pepper
2 loaves brioche, sliced 1/2 inch thick
1 (4-ounce) package smoked salmon
2 English cucumbers, sliced into thin half-moons
2 bunches radishes, sliced into thin half-moons
1/2 cup chopped fresh chives
12 ounces fresh goat cheese
8 ounces mascarpone
1/2 cup honey
2 loaves brioche, sliced 1/2 inch thick
1 pound thinly sliced cured ham
4 Honeycrisp apples, sliced into thin half-moons
1 bunch asparagus, shaved on a mandoline or with a vegetable peeler
Freshly ground black pepper

Steps:

For the smoked salmon mosaic tea sandwiches: Whip the cream cheese, dill, scallions, lemon zest and juice and a pinch of salt and pepper in a stand mixer. Spread the mixture onto the brioche slices.
Top each slice of brioche with a thin strip of smoked salmon, followed by a row of cucumbers and then a row of radishes; repeat in an ABC, ABC pattern.
Slice the tea sandwiches in half diagonally across the length of the bread. Garnish with lemon zest and chives.
For the cured ham and shaved asparagus mosaic tea sandwiches: Whip the goat cheese, mascarpone and honey in a stand mixer. Spread generously on the bread.
On each slice of brioche, arrange a row of ham, followed by a row of apples and another of asparagus; repeat in an ABC, ABC pattern. Halve the tea sandwiches horizontally across the length of the bread. Grind black pepper over the top.
To serve, arrange half a smoked salmon sandwich and half a cured ham sandwich on a plate.