Name: Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: For 24 mini sandwiches:; 2 tablespoons vegetable oil; 4 tablespoons butter, cut into pieces; Mini Rachael's:; 16 slices mini rye bread; 1/2 cup sweet red pepper relish; 1 pound smoked turkey, thinly sliced; 1 pound sauerkraut rinsed and drained; 1/3 pound sliced sharp cheddar; Mini Grilled Cheese and Tomato:; 16 slices mini pumpernickel bread; 1/4 pound thinly sliced Swiss cheese; 2 plum tomatoes, sliced; Salt and pepper; 2 tablespoons chopped chives or 2 scallions, chopped; Mini Spicy Patty Melts:; 1 pound ground sirloin; 2 teaspoons Worcestershire sauce, several drops; 1/2 small onion, finely chopped; 1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper; 1 tablespoon vegetable oil, 1 turn of the pan; 16 slices mini rye bread; 1/4 pound thinly sliced Swiss cheese; Suggested accompaniments:; Mini pickles; Mini pretzels

1. Preheat oven to warm, 120°C.

2. Preheat a large griddle or large nonstick skillet over medium heat.

3. Over a medium-low heat, warm 2 tablespoons of vegetable oil in a small pot. Add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate to hand.

4. Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush the griddle or skillet with the oil and butter mixture. Then, grill and toast sandwiches for 2 or 3 minutes on each side. Transfer sandwiches to a baking sheet and place in the oven to keep warm. Wipe off griddle or skillet.

5. Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit the bread. Layer the bread with cheese and sliced tomatoes, then season with salt, pepper, and chives and place another layer of cheese on the tomatoes. Top sandwiches with another slice of bread. Brush the griddle or skillet liberally with the oil and butter. Then, grill and toast sandwiches for 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.

6. Mix beef, Worcestershire sauce, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium-high. Fry the patties in 1 tablespoon of vegetable oil on the griddle or skillet for 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches for 2 or 3 minutes on each side until toasted.

7. Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven and serve all on trays with mini pickles and mini pretzels.