Perfect for all occasions – these delightful bitefuls are easy to make, easy to serve and even easier to eat. Take the time to find the freshest herbs as they are used in both the filling and to decorate the tops of each mini sandwich.
Servings: Makes about 135 mini cocktail or tea sandwiches
- 30 slices best-quality firm white sandwich bread
- Best-quality mayonnaise for spreading
- 1 5-ounce can Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley
- About 1 bunch each of very fresh basil, flat-leaf parsley and dill
Directions1. Very thinly spread one side of each bread slice with mayonnaise.
2. On 15 of the bread slices, spread about 1 scant tablespoon Easy Peel Sensations Sundried Tomato & Basil Seasoned Tuna Medley over the mayonnaise. (Do not be tempted to add too much, or it will ooze out of the sides when sliced into little sandwiches.)
3. On 1/3 of the bread slices, place several small basil leaves (no stems) in a single layer, to cover the tuna spread, but not overlapping. (If the basil leaves are large, hand tear them into smaller pieces and remove the stem and tough vein, if necessary.) Repeat with the parsley leaves (no stems) on the next 1/3 of the bread slices. Use the delicate dill fronds (no stems) on the remaining tuna-spread bread slices.
4. Top with the 15 remaining bread slices. Using a very sharp or serrated knife, remove the crusts from each sandwich. Now cut each sandwich into 9 neat (1-inch) squares. (The trimmings are the chef’s treat.) The sandwiches can be prepared a few hours ahead, covered with plastic wrap and refrigerated. Bring back to room temperature before serving.
5. Just before serving, place a tiny, perfect fresh herb leaf or frond on top of each little sandwich square (each herb matching the filling, of course).
6. Arrange the tiny sandwiches on a serving plate and serve.
* note I cut my bread into quarters so that the sandwiches would be a bit larger. If you quarter them this recipe makes 76 sandwiches.
Recipe from Bumblebee.com photos by Laura Spear