GARDEN SPREAD FINGER SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h15m
Yield 12 to 16 finger sandwiches
Number Of Ingredients 10
Steps:
- Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
- On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
- When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.
MAKE A SNAKE SANDWICH
I saw Paula Deen make this on Foodtv for a Halloween show and it looked like so much fun. DS and I did have a blast making it. DS thought it was so great to have a snake for dinner. More fun with food! :) Change the meats & cheeses to whatever tickles your fancy. I mostly "eyeballed" when making this so not sure if I used the exact amounts specified. I didn't need a whole bell pepper so got a couple of strips from the grocery salad bar. Now what to do with the rest of the jar of olives!?!
Provided by Ducky
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prehat oven to 375°F.
- Line a cookie sheet with foil, grease and set aside (or use non-stick foil).
- Dust a flat surface with flour and spread out the crescent dough being careful not to separate.
- Pinch the seams together so it is 1 piece of dough.
- With a rolling pin, roll out into a large rectangle, being careful to not get too thin.
- Brush dough with mustard to 1 inch of the edge.
- Layer meats down the middle of the rectangle, leaving a 1 inch border.
- Layer cheese over the meats.
- Fold lengthwise, 1 side of the dough over the filling to the center of the meat/cheese mixture.
- Fold the other side over and press the dough to seal in the filling.
- Lightly beat 1 egg yolk.
- Brush the egg yolk over the top of the dough to "glue" the pieces together.
- Fold the dough lengthwise in half again, pinching the seam to seal.
- Taper one end of the snake to make a tail and form the other end into a head.
- Beat the remaining 2 egg yolks and separate into 3 small bowls.
- Add food coloring to each bowl to make colors of your choice.
- Using a pastry brush (or paintbrush), paint stripes, dots or the design of your choice onto the snake with the egg yolk mixture.
- Transfer the snake to the foil-lined baking sheet.
- Form the snake into an "S" or other shape.
- Insert 2 cloves into the head for nostrils.
- Cut the red pepper into a tongue shape (V at one end) and insert into the head.
- Bake for 15-20 minutes (or according to package directions) or until golden brown and cooked through.
- Insert toothpick into the olives (perpendicular to the pimiento) and insert into the snakes head to create the eyes.
- Serve your snake!
Nutrition Facts : Calories 320.9, Fat 23.4, SaturatedFat 11.4, Cholesterol 113.4, Sodium 846.4, Carbohydrate 11.9, Fiber 0.9, Sugar 1.5, Protein 15.4
SALMON AND GUACAMOLE SANDWICHES
Steps:
- Preheat the oven to 400 degrees.
- Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
- Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
- When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
- While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.
- To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.
SNAKEWICH WITH VENOM SAUCE
Our Halloween party is so big, I hold it in the street. This sandwich shaped like a snake is tasty and a scary good centerpiece. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle., Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely., Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic., On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue., For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce.
Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 897mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
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