Mini Club Sandwich Canapes

Total time 50 mins
20 mins preparation time
30 mins cooking time

Little sandwiches with a egg filling and either a smoked salmon or roast beef filling. Cut into dainty triangles they make delicious bite-sized canapes to serve at a drinks party or as part of afternoon tea.

Ingredients

4 portion(s)
200 g
tomatoes
2 tbsp
dark balsamic vinegar
2 ½ tbsp
olive oil
24 slice(s)
of toast

For the smoked salmon crème:

50 g
smoked salmon
100 g
cream cheese

For the roast beef crème:

80 g
roast beef slices
100 g
cream cheese
1 ½ tsp
sweet mustard

For the egg crème:

4 
hardboiled eggs
80 g
salad cream
30 g
rocket salad

Preparation

Step 1

Wash the tomatoes, slice them and place them on a baking tray lined with greaseproof paper. Stir together the vinegar, soy sauce and oil, brush the tomatoes with it and bake in a preheated oven at 180°C (gas mark 3, fan oven 160°C) for approx. 30 minutes, brushing occasionally with the rest of the marinade.

Step 2

Cut the crusts off the white bread and lightly toast them. Wash the rocket leaves and tear them into small pieces.

Step 3

Cut the smoked salmon into small cubes, stir together with the cream cheese and season with soy sauce.

Step 4

To make the roast beef crème, cut the beef slices into fine strips, stir together with the cream cheese and season with mustard and soy sauce.

Step 5

To make the egg crème, peel the eggs, halve them, press out the yolk, dice the white and mix both with the salad cream. Then season with soy sauce.

Step 6

Spread the egg crème onto 8 slices of toast, then top with rocket leaves and tomatoes. Place 8 slices of toast on top and press down. Spread 4 of the top layers of toast with smoked salmon crème and 3 with roast beef crème and cover with the remaining slices of toast. Quarter the sandwiches, skewer them with decorative wooden sticks and serve.

Recipe-ID: UK113

Recipe as PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

Wash the tomatoes, slice them and place them on a baking tray lined with greaseproof paper. Stir together the vinegar, soy sauce and oil, brush the tomatoes with it and bake in a preheated oven at 180°C (gas mark 3, fan oven 160°C) for approx. 30 minutes, brushing occasionally with the rest of the marinade.

Cut the crusts off the white bread and lightly toast them. Wash the rocket leaves and tear them into small pieces.

Cut the smoked salmon into small cubes, stir together with the cream cheese and season with soy sauce.

To make the roast beef crème, cut the beef slices into fine strips, stir together with the cream cheese and season with mustard and soy sauce.

To make the egg crème, peel the eggs, halve them, press out the yolk, dice the white and mix both with the salad cream. Then season with soy sauce.

Spread the egg crème onto 8 slices of toast, then top with rocket leaves and tomatoes. Place 8 slices of toast on top and press down. Spread 4 of the top layers of toast with smoked salmon crème and 3 with roast beef crème and cover with the remaining slices of toast. Quarter the sandwiches, skewer them with decorative wooden sticks and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05
06

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.