GOLDEN VALLEY, Minn. — Entertaining guests doesn't have to be a chore, especially if you follow Chef Beth Dooley's tips for building a sandwich buffet. Have a look at these yummy bites!
Stuffed Focaccia
Split a focaccia and fill with the following:
Marinated red peppers
Mozzarella cheese
Olive tapenade
Wrap tightly in plastic wrap and refrigerate overnight. To serve, cut into thin wedges or fingers.
Rye Triangles
Choose a thinly sliced loaf of rye or dense whole wheat bread
Spread with any of the following to make triangle sandwiches
Herbed cream cheese & sliced cucumber
Smoked salmon or trout spread and green sprouts
Veggie Baguette
Split a soft baguette or pretzel roll and spread with the following to make thinly sliced sandwiches
Humble Nut Butters Savory Butters with thinly sliced red pepper, or marinated mushrooms, or thinly sliced apples