Apr 17, 2013 8:18 PM by Faye DeHoff
TUCSON - On today's Let's Make a Meal, food contributor Jennifer English cooked up something fast and easy your family will love, savory bites.
SMOKED SALMON EGG SALAD SANDWICHES ON PUMPERNICKEL
FOR THE EGG SALAD
8 large eggs 1⁄3 cup (75 ml) mayonnaise
2 teaspoons Dijon mustard
1 tablespoon chopped capers plus 1 tablespoon caper brine
1 tablespoon finely chopped red onion or shallot
1 tablespoon chopped fresh dill or dill from a tube
Freshly ground black pepper
1 (1/4-ounce / 7-g) packet unflavored gelatin
FOR THE BREAD WRAPPER
12 thin slices pumpernickel bread
2 tablespoons unsalted butter, softened
12 sprigs fresh dill
16 ounces (455 g) Scottish or cold-smoked salmon, thinly sliced
1 tablespoon chopped fresh dill, for garnish (optional)
This recipe is perfect for a companion recipe to the egg and salmon bites.
Oven temp 350
Prep time 15 minutes
Bake time 15-20 minutes
8oz sliced deli ham, sliced thin, cut into 36 (2inch) rounds
12oz thin sliced Swiss or Gruyere cheese, cut into 36 (2 inch) rounds
18 slices of bread from a 16 oz package of sliced Pepperidge Farm very thin white bread, cut into 36 (2 inch) rounds
* if you can't find very thin sliced bread then you can use your favorite brand of pre-sliced breads with the crust cut off.
Spray your 1 dozen classic cupcake pan with Smart Balance cooking spray
Start by placing one round of bread into each well. Next place one slice of ham, then one slice of cheese, and then top that with a slice of bread. Repeat twice more ending with cheese on top.
Bake at 350 for 15-20 minutes, until the cheese is golden brown. Serve with a dollop of your favorite mustard, tomato soup or a salad.