Brunch sandwiches come in many sizes and flavors. Light cucumber sandwiches on quartered bread without crusts are refreshing as well as filling. Finger rolls can be stuffed with a variety of salads such as chicken
salad, egg salad or tuna salad. Ham salad or seafood salad also taste great on finger rolls or miniature croissants. For brunches leaning toward breakfast fare, try an egg sandwich with cheese and Canadian bacon or sausage served on a
toasted English muffin. Menus with more of a lunch flavor can include Pastrami on Rye bread, ham and Swiss cheese on wheat, or turkey and mozzarella on multigrain. Large wraps can be sliced into smaller bite-sized portions that are easy
to distribute or a selection of meats, cheeses, breads and condiments can be set out for people to make their own sandwiches.
Toasted or grilled sandwiches add a little panache to the brunch table. Grilled cheese sandwiches made with a combination of cheeses stand on their own or make a great complement to a steaming bowl of tomato soup. Baked sandwiches are comprised of bread
and other ingredients like diced ham and vegetables, bacon, cheese and eggs layered in a baking dish. The dish is baked until golden brown and then cut into smaller squares for serving. Another hit at brunch time are panini. Panini are popular grilled
sandwiches that are generally made in a press designed just for sandwich making. Originating in Italy, early panini typically contained prosciutto and cheese, but today they can boast almost any combination of ingredients. Sourdough bread is a crowd-pleaser,
but many thick, dense breads are ideal for panini making. Panini, baked sandwiches, grilled sandwiches or cold sandwiches all make wonderful options to keep everyone at brunch satisfied and smiling.
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