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Party Sandwiches

sandwiches

----Asparagus Smoked Salmon Pinwhee
4 ounces light cream cheese; softened
2 tablespoons light mayonnaise
3 horizontal slices sandwich loaf
6 ounces smoked salmon
3 cooked asparagus spears
----Egg Salad Loaf----
6 hard-cooked eggs; mashed
1/3 cup light mayonnaise
1/4 cup chopped fresh chives
1/4 cup chopped sweet red pepper
2 tablespoons light sour cream
1 1/2 teaspoon Dijon Mustard
1/4 teaspoon salt
10 slices sandwich bread
1/4 cup chopped fresh parsley
----Fig Prosciutto Triangles----
6 dried figs or fresh strawberries
6 slices sandwich bread
2 tablespoons butter; softened
1/4 teaspoon pepper
8 slices prosciutto (6 oz)
----Salmon Egg Ribbons----
6 hard-cooked eggs
1/4 cup minced red pepper
2 tablespoons light mayonnaise
2 tablespoons sour cream
2 tablespoons chopped fresh chives
1 teaspoon dijon mustard
pinch (each) salt and pepper
2 cans (7 1/2 oz eac salmon; drained
2 tablespoons (each) light mayonnaise and sour cream
4 teaspoons chopped fresh dill
1 tablespoon lemon juice
pinch pepper.

Asparagus Smoked Salmon Pinwheels: Stir cheese with mayonnaise. Trim crusts from bread. With rolling pin, roll bread to flatten slightly. Spread with cheese mixture; top with salmon. Place asparagus spear along short edge of each; trim if necessary and roll up. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 1 day. Slice each roll into 8 pieces. Makes 24 sandwiches. Egg Salad Loaf: In bowl, stir eggs, 2 tablespoons each of the mayonnaise and chives, the red pepper, sour cream, mustard and salt. Trim crusts from bread; spread half of the slices with egg mixture. Top with remaining slices; cut diagonally into quarters. Stand 10 sandwiches side by side to form pyramid. Repeat to make 2 pyramids. Spread 1 side of each with remaining mayonnaise. Stir parsley with remaining chives; press onto mayonnaise to cover. Makes 20 sandwiches. Fig Prosciutto Triangles: Remove stems from figs or hull strawberries; cut fruit into quarters. Trim crusts from bread; trim bread into squares. Spread with butter; sprinkle with pepper. Cut diagonally into quarters. Cut prosciutto into 24 pieces; curl each and place on top of each triangle. Top with fig piece or strawberry. Makes 24 sandwiches. Salmon Egg Ribbons: In bowl, mash eggs; mix in red pepper, mayonnaise, sour cream and chives, mustard and salt and pepper. In second bowl, mix salmon, mayonnaise and sour cream, dill, lemon juice and pepper. Spread salmon over 5 slices sandwich bread; spread egg over another 5 slices. Top egg layers with another 5 slices; stack on salmon layer. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 1 day. Trim crusts. Cut each stack in half; cut crosswise into thirds. Makes 30 sandwiches. Variations Pesto Goat Cheese and Pepper Pinwheels: Follow Asparagus Smoked Salmon Pinwheels. Stir 4 ounces soft goat cheese with 3 tablespoons prepared pesto and substitute for cream cheese mixture. Omit salmon. Substitute half roasted red pepper, sliced, for asparagus. Shrimp and Cucumber Squares: Stir 1/2 cup light mayonnaise with 2 tablespoons chopped dill; set 3 tablespoons aside. Trim crusts from 8 slices presliced pumpernickel bread; spread with mayonnaise mixture. Cut each into 4 squares. Top each with 2 slices cucumber and 2 cooked shrimp. Garnish with reserved dill mixture. Makes 32 pieces.

Contributor: Canadian Living Magazine, June, 2000

Yield: 98 sandwiches

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