Mini Sandwich Buffet: Hot Mini Cheese and Tomato Sandwiches, Mini Rachel Sandwiches, and Mini Patti Melt Sandwiches

Ingredients:

• 24 mini sandwiches
• 2 tablespoons of vegetable oil
• 4 tablespoons butter, cut into pieces

Rachel's mini sandwiches

• 16 mini slices of rye bread
• 0.5 cup sweet pepper relish
• 450 g smoked turkey, thinly sliced
• 450 g sauerkraut, washed and dried
• 150 g sharp cheddar slices

Hot mini sandwiches with cheese and tomatoes

• 16 mini pumpernickel slices
• 110 g thinly sliced ​​Swiss cheese
• 2 plum tomatoes, thinly sliced
• Salt and black pepper
• 2 tbsp chopped chives or 2 green onions, chopped

Mini sandwiches "Patti Melt"

• 450 g of ground beef tenderloin
• 2 tsp Worcestershire sauce
• Half a small onion, finely chopped
• 1 teaspoon steak seasoning (recommended: Montreal steak seasoning) or salt and black pepper
• 1 tbsp. vegetable oil
• 16 mini slices of rye bread
• 110 g thinly sliced ​​Swiss cheese

Additionally for filing

• Pickled cucumbers, mini pretzels

Recommended dessert

• Retro candies such as Dots, Good n Plenty, Whoppers, etc.
• Butter Cookies (recommended: Pepperidge Farm)

Preparation:

1. Preheat oven to 120°C.
2. Heat a large nonstick skillet over medium heat.
3. Place a small saucepan over medium heat and add about 2 tablespoons of vegetable oil. Add the butter and melt. Keep a pastry brush on a spoon or small plate handy.
4. Layer 8 slices of rye bread. Add 1 teaspoon of sweet pepper relish. Top with equal amounts of smoked turkey, sauerkraut, and thinly sliced ​​cheese. Top the cheese with the remaining bread slices. Brush the skillet with the butter mixture. Cook the sandwiches for 2-3 minutes on each side. Transfer them to a baking sheet and place in the oven to keep warm. Wipe out the skillet.
5. Layer 8 pumpernickel slices. Cut Swiss cheese slices into pieces the size of the bread slices. Arrange the cheese slices and sliced ​​tomatoes on the bread. Sprinkle with salt, black pepper, and green onions, and place another layer of cheese on top of the tomatoes. Top the sandwiches with another slice of bread. Generously grease the skillet with the butter mixture. Cook the sandwiches for 2-3 minutes on each side. Transfer them to a baking sheet and place them in the oven to keep warm. Wipe out the skillet.
6. Combine ground beef, Worcestershire sauce, onion, and seasoning (or salt and pepper). Form into 8 small patties. Raise the heat under the frying pan to medium-high. Fry the patties in 1 tablespoon of vegetable oil for 2-3 minutes on each side. Place the patties on slices of rye bread and wipe the pan clean. Top the patties with cheese and the remaining bread slices. Reduce the heat under the frying pan to medium and brush the pan with the oil mixture. Fry the sandwiches for 2-3 minutes on each side until golden brown.
7. Remove all sandwiches from the warm oven. Arrange them on trays along with pickles and mini pretzels. Serve with cookies and candies.