Mini Club Sandwiches Recipes

Steps:

• Combine tomatoes, bacon and dressing.
• Fill rolls with cheese, turkey, lettuce and tomato mixture.

Steps:

• Use a small round cookie cutter to cut circles out of the cheese and bread. (You may also use the rim of a small glass to create the round shape; aim to get 2 circles out of each piece of cheese.) Toast the bread until lightly toasted.
• In a small bowl, combine the mayonnaise, adobo sauce, and salt and pepper to taste. Stir with a spoon until combined.
• Assemble the sandwiches: Start by spreading the bread with the chipotle mayo; layer with a lettuce leaf (torn to match the size of the bread), 2 slices of cheese, 2 slices of tomato, some turkey, a slice of avocado and a piece of bacon. Top with a second slice of bread and skewer with cocktails forks. Sprinkle with a pinch of sea salt and drizzle with olive oil.

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

Steps:

• Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
• Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.