3 min read

Cocktail Sandwiches

Cocktail Sandwiches
Cocktail Sandwiches

There's something so satisfying about a platter of fresh bite sized sandwiches. This cocktail sandwich recipe is small in size, but big in flavour - perfect for entertaining. It can easily be prepared ahead of time without compromising freshness.

Whether you're hosting a party or just want a tasty treat, these cocktail sandwiches are sure to impress.

Ingredient Suggestions:

  • White toast bread
  • Wheatmeal toast bread
  • Mayonnaise or similar alternative
  • Mustard or Dijonnaise
  • Leafy salad greens, preferably a mixture of colours
  • Meat selection - Some ideas are ham, salami, beef pastrami, chicken, salmon, sliced roast meat
  • Salad ingredients - Some ideas are cucumber, tomato, avocado, gherkins (drained)
  • Boiled eggs
  • Cheese slices, preferably a hard cheese
  • Alfalfa sprouts or snow pea shoots
  • Chutney, relish, hummus, dip, pesto

Preparation Suggestions:

  • Put the mayonnaise and mustard/Dijonnaise into piping bags ready to use.
  • Thinly slice the cucumber. Put in little stacks on a separate prep tray ready to go.
  • Carefully core the tomatoes, cut in half and then thinly slice. Add to the prep tray.
  • Mash the eggs, and add a little mayonnaise and seasoning. Put into a piping bag ready to use.

Assembly Suggestions:

For 6 sandwich 'runs', each with 3 layers of bread, I suggest the following:

  • Lay out a row of bread with the sides of bread touching (3 slices of wheatmeal bread, then 3 slices of white bread)
  • Lay out another row underneath in the opposite colours.
  • Lay out a final row underneath the same as the top row.
  • Zigzag on a layer of mayonnaise (the 'glue' layer) onto the top and bottom rows of bread.
  • Add a layer of lettuce leaves to the bottom row of bread. Try to completely cover the slice of bread.
  • Add a zigzag of Dijonnaise (alternate between the mayo and Dijonnaise for your 'glue' layer).
  • Add about 6 slices of cucumber to each slice of bread.
  • Add another layer of glue.
  • Add the tomatoes.
  • Add another layer of glue.
  • Put the middle slice of bread on top of the first layer, carefully lining up the edges.
  • Add the chutney. If you have 2 options alternate between them.
  • Add the meat selection. Alternate between these.
  • Add another layer of glue.
  • Alternate between some of your other fillings, cheese, gherkins, alfalfa sprouts.
  • Add the top layer of bread, mayonnaise side down. Make sure all the edges are neatly lined up.
  • Stack 2 sandwiches on top of each other onto a clean tray so that you have 3 piles of 2 neatly lined up. Don't add any overlapping sandwiches as the lower layers will get unevenly squashed.
  • Wrap completely with a compostable plastic wrap, adding a bit of pressure to compress the sandwiches. It's best to do a layer right around the tray and then another layer the other way.
  • Refrigerate over night to compress.
  • Cut the sandwiches into triangles or cocktail squares or fingers. If you are cutting triangles remember a piece of bread isn't square, so keep the opposite triangles together as they will be the same. On a small scale this isn't visible, but on a full tray of sandwiches it will look much tidier.