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!
Split a focaccia and fill with the following:
Marinated red peppers
Wrap tightly in plastic wrap and refrigerate overnight. To serve, cut into thin wedges or fingers.
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
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