DIY Sandwich Platters~ How to Make them Attractive

Sandwich platters are an easy option for entertaining but can be rather boring or canned even if you make them yourself.  Without paying a local sandwich shop or deli to make your party platters, you can make your own from your favorite sandwich recipes or some that I've included below.

In the past I've made sandwiches and cut them up, arranged them on a platter and was quite dissapointed that they either looked just like the platters I buy or they looked like my 7 year old threw them together.  Not that my boy isn't talented.  He could be quite creative but quite messy, too.  Here is an easy trick to make diy sandwich platters eye catching without compromising the ease of putting them together~ leave space on the platter and fill in gaps with garnishes.  Actually, I think this is a quick method and will make any sandwich platter more appealing.
 

First, make your sandwiches.  If you are making a day ahead of time, you want to pair the bread with the proper ingredients so the sandwiches do not end up soggy.  For example, if you are using a spread you'll want a drier bread such as a Ciabata or crusty French.  Also, don't use fresh lettuce and tomato; leave those on the side.

Choose a platter.  Many platters are round and big.  If you are making only one kind of sandwich or similar sandwiches that can be stored overnight together without effecting the flavor, a large platter is fine.  I would use smaller and separate platters for different types of sandwiches, placing only one type of sandwich on each platter.

Also, line the platter with something that won't compromise the sandwiches, such as wax or parchment paper.  I keep deli sandwich paper on hand for lunches and use them to line a sandwich platter with.

Arrange sandwiches.  This used to be the difficult part about arranging a sandwich platter for me.  Then I realized the key to it all~ leave space between the sandwiches.  Don't try to layer them or overlapping in an effort to hide the platter itself.  Place the sandwiches flat on the platter so they don't smoosh each other.  Don't worry about the spacing between and parts of the platter showing.

Fill in gaps with garnish.  Choose a fruit or vegetable or non wilting herb to fill in gaps on the platter.  Look at ingredients of the sandwiches for ideas.  The muffaleta recipe uses a tapenade which has olives and peppers.   For the muffaleta platter, after cutting the sandwiches in halves I spaced them around a ramekin of olives.  the space between was filled in with mini sweet peppers.  The olives and peppers both add needed color to the platter.

The curry chicken salad croissants were also cut in half {halves make a nicer portion size for party platters}.  They were arranged in alternating rows with space left between so the delicate croissants wouldn't be smooshed.  The space was filled with green and red grapes.  Although this recipe doesn't use grapes in the chicken salad, they still compliment it nicely.

Here are two recipes to get you started on your own sandwich platters for your next party or get together.  For best flavor and texture, follow the cooking directions for the chicken used in the chicken salad.  I use this method whenever I am making chicken breasts to be used in another recipe.

Curry Chicken Salad Sandwich on Croissants

Ingredients
4 bone-in, skin-on chicken breast halves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 c mayonnaise
1/2 c sour cream
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
2 green onions, sliced
2 stalks celery, sliced
1/2 c dried cranberries
8 croissant rolls
red and green grape clusters for garnish

Preheat oven to 375F.  Rinse and pat-dry chicken; place in glass or ceramic baking dish. Combine thyme, salt, pepper and onion powder.  Sprinkle on chicken.  Roast in preheated oven for 1 hour.  Turn off oven and let chicken sit for 20 minutes before removing.  Once removed, place on cutting board and let cool for 10 minutes to ease handling.  Discard skin; remove chicken from bone.  Cut chicken into bite size pieces.  Set in bowl to the side.

Combine mayonnaise, sour cream, curry powder, pepper and salt.  Add to chicken and stir.  Add green onions, celery and cranberries.  Stir well.

Slice croissants from the back to the curled tips, leaving the tips intact {see pictures above}.  Fill the croissants well; lightly press down.  Slice in half.  Arrange on a platter and fill in gaps between halves with small grape clusters.  To make ahead, wrap tightly in plastic wrap and enjoy within 24 hours.

Italian Muffaleta with Tapenade

Ingredients
8 Ciabata rolls
1/2 lb mortadella
1/2 lb sandwich salami
1/2 lb sandwich pepperoni
8 slices mozzarella cheese
1/2 c tapenade
olives and mini sweet peppers for garnish

Slice Ciabata rolls in half horizontally {to open for sandwich making}.  Spread one tablespoon of tapenade on the middle of each bottom slice of the roll.  Add mozzarella, three slices of mortadella {I folded into fourths for a 'pie' shape then layered on}, three slices of salami and four slices of pepperoni.  Top with other half of roll.  Press lightly and slice in half.  Arrange on platter and garnish with olives and peppers.  To make ahead, wrap tightly with plastic wrap and enjoy within 24 hours.

Holiday Snack Food~ Mini Grilled Sandwiches

Making holiday menu plans isn't always easy.  As I was planning my Thanksgiving meal, I knew I would need some snacks to bridge family and guests from breakfast to dinner but not overwhelm them.  Sometimes veggies and fruit may not be enough.  Anything more and I am have an abundance of leftover turkey, potatoes and green beans.  And, I always want to do something a bit different.

My children really inspired this idea.  They like small food.  Small amounts of food at a time.  Small food because it's cute.  Small food helps them try things they may not otherwise try.  But mini food doesn't have to be for the children only.  These mini sandwiches are perfect for holiday snacking.  They are also perfect to have while watching the football game.

Need more inspiration for grilled sandwiches?  Check out the Grilled Cheese Academy for more grilled cheese sandwich ideas.  Cocktail bread can be found in rye, pumpernickel and sourdough.  Check back in a few days to see what I did with the sourdough cocktail bread {your kids will love it}.

Mini Grilled Sandwiches
Rye Cocktail Bread
Deli Roast Beef
Muenster Cheese
Coleslaw
Thousand Island Dressing
Butter

Preheat griddle to 325F {or a frying pan over medium~high heat}.
Assemble sandwiches by cutting a slice of Muenster cheese into four equal pieces.  Place one piece of cheese on a piece of rye cocktail bread.  Add some deli roast beef {just tear it into smaller pieces to fit on top of the cocktail bread}. Add a bit of coleslaw, then top with a second piece of Muenster cheese.

Melt a few tablespoons of butter on griddle. Grill the mini sandwiches for about 1 minute, or until bottom piece of cheese begins to melt. Top with second piece of cheese. Add a more butter to an empty spot on the grill and flip the sandwich to grill the other side. Remove from heat. Either serve with a small ramekin of Thousand Island dressing for dipping.

Tips and Tricks
*Make a mini Reuben with corned beef, Swiss cheese and sauerkraut on pumpernickel cocktail bread.
*Make a mini Rachel with pastrami, Swiss and coleslaw.
*Let the cheese and meat sit on the counter while you are assembling the other ingredients and heating the griddle.  The sandwich with heat through better and the cheese will melt easily if it isn't straight out of the fridge.
*Per two mini sandwiches I used one slice of Muenster and one slice of roast beef. Use this to calculate how much you will need to buy from the deli for the amount of sandwiches you plan to make.

Sloppy Joes~ Friday Night Dinner

Many have rummaged through the pantry and fridge, looking for something to make for dinner, and quickly thrown something together with ingredients on hand.  And many have had a wonderful dinner come from it.  Some of those are disappointed to find out that the dinner was such a success when they realize that the really don't remember what all went into that meal.

I am one of those unfortunate ones.  But thankfully this dinner happened to be so easy that I couldn't forget the ingredients I used.  Now it is one of our favorite go to meals when I need something quick and I want something I know the children will like.  Those happen to be characteristics of our Friday night dinners, too.

I never enjoyed sloppy joes as a child, but my mom only made them a few times.  When she did, she used the canned sloppy joe mix.  This recipe does use some prepackaged ingredients, but it really does taste so much better than the canned sauce {in my opinion}.  The taste is bold and the simple addition of a freshly chopped bell pepper makes a difference.  I like to serve these on toasted buns that have been lightly buttered.

Sloppy Joes

12~16 oz jar salsa {1 1/2 c salsa}

12-16 oz jar bbq sauce {1 1/2 c bbq sauce}

1 lb ground meat {we use turkey, but have also used beef}

1 green bell pepper

8 hamburger buns

shredded cheese {optional}

Brown meat in skillet.  If using ground beef, drain fat.  If using ground turkey, it doesn't really brown, just cook it thoroughly then drain liquid.  Add salsa, bbq sauce and chopped bell pepper to meat; bring to simmer.  Cover and continue to simmer for 15 minutes to heat and blend flavors.  Serve on buns and top with cheese.

Tips and Tricks~

*Split hamburger buns and place, inside up, on a cookie sheet.  Top each piece with a small dab of butter.  Toast on top rack of preheated oven {about375F} unyil butter melts and buns are lightly toasted.

*If you want to spice these up, use a hot salsa.  Then, add a slice of pepper~jack cheese.  Sweet and spicy sloppy joes!

*This recipe is often doubled, even tripled in our house to make for casual gatherings to feed a crowd.

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Crab Cake Sliders

The first time I ever made crab cakes from scratch, I used this recipe from Ina Garten {who has fabulous recipes}.  It is the only crab cake recipe I have ever used. And, I can say it will probably be the only I will ever use.  It is scrumptious.  Flavored by veggies, without a lot of filler, these are ever so tasty and moist.

A few notes about making these.  I have doubled the crab meat but only slightly increased some of the other ingredients, specifically the bread crumbs.  Thus, the mixture is very moist and can fall apart easily when pan frying.  Just trust me.  Pat the moist ingredient into balls and flatten slightly.  Place in pan with the hot oil and butter, and let them fry for 4 minutes before flipping.  Leave room in your pan to slide a spatula underneath each crab cake and then gently flip it over.  You will be rewarded with delicious crab cakes.

These are excellent bites size for sliders, but they are also delicious made into a normal size crab cake.  Our family enjoys these as sliders, with fondue, or with pasta and a salad.  Well, our family minus my four year old.  He told me he only likes crab salad.  I encouraged him to just try them, but he had an excuse. "I've had crab cakes before at Baskin Robins in ice cream.  I didn't like them," he stated confidently.  I don't remember that, but I am certain if I had crab cakes in ice cream, I would not like them either.

Crab Cake Sliders
2 tbsp unsalted butter
2 tbsp olive oil
1 small onion, chopped
4 stalks celery, chopped
1 small orange or red bell pepper, chopped
1 small green bell pepper, chopped
1/2 tsp salt
1 tsp hot sauce {such as Tabasco}
1 tsp Worcestershire sauce
1 tsp pepper
1 1/2 tsp crab seasoning {such as Old Bay}
1 lb lump crab meat
3/4 c bread crumbs
1/2 c mayonnaise
2 tbsp Dijon mustard
1 lg egg, lightly beaten
additional 3 tbsp butter and 3 tbsp oil for pan frying
36 mini potato rolls {usually sold in packs of 24}

Melt 2 tbsp butter with 2 tbsp olive oil in large skillet over medium heat. Saute onion, celery, and bell peppers seasoned with hot sauce, Worcestershire sauce, crab seasoning, salt and pepper. Cook until vegetables are soft, about 15 minutes. Remove from heat and let cool to room temperature.

Place crab, bread crumbs, mayonnaise, mustard, egg and cooled cooked veggies in a large bowl. Mix well to combine. Refrigerate for 30 minutes to firm up slightly and make shaping crab cakes easier. After mixture is chilled, shape into bite size crab cakes.

Heat additional 3 tablespoons of butter and 3 tablespoons of olive oil in pan. Pan fry crab cakes over medium heat about 4 minutes each side. Move to plate lined with paper towel to remove excess grease.

Assemble sliders by placing a crab cake on a cut roll. Top with tartar or remoulade sauce {my personal preference}. Serve with coleslaw. To have these for a crowd ahead of time, make the crab cakes the day before. Reheat, covered with foil, in a 325F oven for about 15 minutes, then assemble.

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How to Make Crispy Pickles

The easiest way to make a sandwich exponentially better is to add toppings. And the best toppings are fresh with some tangy zip, like pickles. Potbelly Sandwich Works has fabulous pickles. Whenever I get toppings on my sandwich from there, I always ask for lots of pickles. They are very thin with just a bit of sour taste and slightly crispy.




Wanting to duplicate the taste and texture, I did some research on how to make pickles. Did you know that there are two basic ways of making pickles, only one of which involves using vinegar? I thought the pickling process of cucumbers always used vinegar but I was wrong. Another way to make crispy pickles is to ferment them. Yes, fermenting, which is simply placing spices and cucumbers in a brine, then letting them sit and ferment.

After reading about fermented pickles I realized that this was probably the taste I was looking for. But, I am a coward and really did not want to eat fermented food {unless it was in the form of a drink}. Also the instructions for these indicated that one may need to scrape mold off of the top of the brine. I am not into eating moldy food. So I combined the methods and came up with delicious, crispy, tangy pickles in 2 days! Want to know how? Read on.





Tasty Quick Sandwich Pickles
4 medium thin skinned or young cucumbers
6 cups water
1 cup white distilled vinegar
1/3 cup coarse salt
2 tablespoon dried dill weed
2 teaspoon peppercorns
1 teaspoon dried minced garlic
1 teaspoon mustard seeds
4 bay leaves
2 16 ounce canning jars, sterilized

1. Rinse cucumbers and place in ice water for 2-6 hours. Replace ice as needed to keep cold. I read that this really helps to make crisp pickles. These were crisp, believe me.

2. Place water, vinegar and salt in pan. Bring to a boil. While water is heating, slice cucumbers. I love thin sliced and just pile them on sandwiches, but choose your thickness. Place half of the cucumber slices in each jar. To sanitize the jars, simply wash them in the dishwasher or in very hot water.

3. Pour the boiling brine over the sliced cucumbers. Evenly divide the dill, peppercorns, garlic, mustard seeds and bay leaves between the two jars of sliced cucumbers and brine. Secure the lids. Keep jars in refrigerator for at least two days before enjoying. Actually, my husband starting eating these the same day and loved them. I waited two days and they were fantastic!




These would probably be even better with fresh spices and herbs, but I had to use what I could find. I had a pickle craving and used what there was.

If you used whole cucumbers, you would want them to pickle a few days longer to soak up the flavor.

There are many different recipes for pickling spices, this is just what I came up with and thought it tasted great.

Healthy and Hearty Sandwiches

A sandwich is great as a whole meal that fits into your hand. Often sandwiches become blah, the same old peanut butter and jelly or ham and cheese. Here are a few new takes on old favorites in our house.

Egg Salad BLT
PB&J with Bananas and Cream
Cranberry Chicken Salad on Croissant

Each of these is incredibly filling and can be a meal, even half of a sandwich, for a summer athlete. But even better is that each is incredibly delicious and nutritious.



Egg Salad BLT
Hard cooked eggs, mayonnaise, olives, celery, mustard, bacon, lettuce, tomato between three slices of bread. For six sandwiches I boiled seven eggs and added about 1/2 cup of mayonnaise and 1/2 cup of olives with some celery and mustard. I don't like to add salt because the mayo and olives have enough to season the egg salad.

The bottom piece of bread is covered with egg salad then topped with a second slice. A few pieces of bacon, lettuce and tomato are added before the final piece of bread.


PB&J with Bananas and Cream
After softening one block of cream cheese, add about 1/2 cup of strawberry jam and mix. Spread the cream mixture on one piece of bread and a liberal amount of peanut butter on a second piece. Slice a half of a banana into three layers, lengthwise. Arrange on top of cream mixture and put peanut buttered bread on top. This is a sweet, creamy treat, almost like a banana split!



Cranberry Chicken Salad on Croissant
Dried cranberries add a touch of sweetness to savory chicken salad. I often use a rotisserie chicken but find it just as easy and tasty to boil a few chicken breasts for this salad. After the chicken is cut or shredded, add enough mayonnaise to moisten and add about one cup of cranberries for three chicken breasts or one rotisserie chicken. A little bit of diced celery and some pepper are the only other flavorings you need for this. Fill a buttery croissant with about three spoonfuls of chicken salad for a great sandwich. This one is my favorite; I could eat these every day for lunch or dinner.




All of these sandwiches pack easily to be enjoyed as a meal by the pool or even on a picnic. Try one!

Not Your Average Tomato Soup and Grilled Cheese

As the days begin to warm and the nights remain cold, I look forward to a bowl of steaming fresh soup. And the yummiest sandwich ever to dip in it.


All you need are some roasted tomatoes. . .


thick multi-grain bread with mozzarella cheese. . .


and a few other things like fresh parsley and olive oil.


Put it all together and you will have your self a deliciously hearty meal.

These Italian grilled cheese are incredible, not only the day they are made, but the next!


Same for the soup, it just builds itself up with all the flavor of the fresh parsley and roasted tomatoes.


Both of these recipes are from my two favorite Foodnetwork chefs, Giada De Laurentiis and Ina Garten. I adjust the soup recipe by using handfuls of fresh Italian parsley instead of basil, and processing the cooked soup in the food processor so there are no apparent traces of what is in it {keeps picky eaters from asking questions}.

You may also notice that the recipe for the sandwiches calls for fresh basil leaves, but I omit these. I also use less oil to fry with, just enough to come up about half of the sandwich. One last change is that I serve the sandwich with the roasted tomato soup for dipping, not pesto.

Roasted Tomato Basil Soup
from Ina Garten
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Grilled Italian Cheese {Mozzarella in Corrozza}
from Giada
1 1/2 pounds thinly sliced smoked mozzarella
12 slices whole-wheat
18 fresh large basil leaves
8 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil, for deep frying
2 cups (about) all-purpose flour
1 cup purchased pesto

Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.

Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

Breakfast Loaf

Hearty. Delicious. Satisfying. Gooey. Terrific. Let's have it again!

That about sums up the comments for this breakfast.

The flavor of the sourdough enhanced by the ham and cheddar and chives was perfect for breakfast. Everyone seemed to like this one.


I served with sliced tomatoes instead of baking them inside of the loaf so my children wouldn't pick at their food!


Breakfast Loaf
adapted from allrecipes
6 eggs
dash of salt and pepper
bit of chives, about 2 stems
1 tablespoon butter
1 round sourdough loaf
1/2 pound sliced Virginia ham
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese
1 tomato,sliced

Directions~ Preheat oven to 350 F.
Preheat oven to 350 F.
Crack eggs into small bowl, add salt and pepper, then whisk.  Using a pair of scissors for speed and ease, snip chives into pieces. Combine with eggs.  Heat small skillet and melt butter. Lightly scramble eggs. Set aside.  Cut off the top 1/4 of the bread round. Using a knife, trim around the edge of the inside of the bread to make a bowl. Gently pull the excess bread out of the bowl. Use for another recipe.



Place half of the ham in the bottom of the bread bowl. Top with half of Jack cheese, half of cheddar cheese, and half of eggs. Add remaining ham and eggs then finish with cheeses.




Top with bread lid. Wrap the breakfast loaf in aluminum foil, tightly.




Cook in 350F oven for 25 minutes. Allow to cook for 10 minutes before slicing. Serve with sliced tomato.



*Update~ Sometimes it is difficult to find bread bowls the correct size for this.  You can make your own bread bowls using this recipe from King Arthur Flour.

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Super Heroes~ A Mighty Sandwich

Super Heroes, or an extra large sandwich, have been popular for years. I remember making these for my mother when she would have gatherings at the house with her coworkers. Layers or deli meat and spinach dip piled on an Italian bread loaf. That was about 1990. Ever since, these sandwiches are a go-to when I need a quick and satisfying meal for a large group or for our family's Friday night dinners.

At the end of the week, we are all looking for a break from our work {whether it be studies, house cleaning or helping parents at school}. A fun dinner and a movie is the way to wind down in our home. I don't worry about being to health conscious as you can see from the following menu.

Super Heroes

Bacon Cheddar Fries with Ranch Dip

German Chocolate Brownies

Simply frost your favorite brownie with coconut pecan frosting.

Super Hero
1 loaf of Italian bread
1 c spinach dip (recipe follows)
1 lb roast beef deli meat
1 lb turkey deli meat
1/2 lb sandwich pepperoni
1/2 lb provolone cheese slices

Cut loaf of bread in half lengthwise. Pull out some of the inside to make room for the filling. Spoon the spinach dip into the bottom piece of loaf. Spread evenly. Top with layers of meat and cheese. Place second piece of loaf atop sandwich and slice into 8-12 pieces. Secure pieces with toothpicks.






Spinach Dip
1 package vegetable soup mix (recommend Knorr)
3/4 c real mayo
3/4 c sour cream
1 2 oz jar of pimentos
1 10 oz pkg frozen chopped spinach, thawed and drained
1 8 0z can water chestnuts, drained and chopped

Mix all ingredients well. Cover and refrigerate at least an hour.