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Beth Dooley's sandwich buffet

The James Beard Award winning chef has some easy bite ideas for your holiday guests.

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