Skip to main content

Sandwich

Rosemary Toasts

Other herbs — such as tarragon, thyme or basil — would also work well in this recipe.

Tomato-Coriander Bruschetta

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

Beef Tenderloin and Artichoke Purée on Rye Toasts

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

Asparagus and Prosciutto Crostini with Fonduta

Fontina cheese is available at cheese shops and some supermarkets.

Smoked Chicken Salad on Toasted Corn Bread Triangles

If you cannot find smoked chicken, use smoked turkey instead.

Warm Goat Cheese, Beet and Arugula Sandwiches

These sandwiches would go well with the vegetable and bean chili.

Bruschetta with Swiss Chard, Pine Nuts and Currants

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

Caramelized Onion and Sour Cream Spread

Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.

Seared Beef Tenderloin with Mustard-Horseradish Sauce

Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.

Creamy Shrimp Crostini

Short of time? Then skip the broiling, and serve the crostini cold.

Roasted Garlic, Brie and Grape Crostini

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

Grilled Tofu and Vegetable Pita Pockets

Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes.

Eggplant and Arugula Sandwiches with Chick-Pea Spread

Can be prepared in 45 minutes or less.
67 of 91