Small Glazed Sandwiches Recipes

20 MINI SANDWICHES FOR A PARTY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini sandwich in 30 minutes or less!

BAKED MINI PARTY SANDWICHES WITH BROWN SUGAR GLAZE

Steps:

• Preheat oven to 350 degrees.
• Slice rolls in half for sandwiches. Place bottom halves on a 9 x 13 baking sheet.
• Place a layer of cheese, topped by a layer of ham, and the roll tops.
• Meanwhile, melt butter in a sauce pan over low heat. Stir in remaining glaze ingredients and bring to a low boil. Let boil for about 2 minutes or until it begins to thicken slightly.
• Remove from heat and ladle over the tops of the sandwiches, covering fully.
• Bake for 20 minutes, uncovered.
• Remove, slice and serve.

SMALL GLAZED SANDWICHES

Steps:

• Cut cheese slices into quarters.
• Layer rolls with meat and 1/4 slice of cheese.
• Heat ingredients for sauce to a boil.
• Using a brush spread sauce over top of rolls.
• Bake in oven at 350 for 10 - 15 minutes.

FRIED CHICKEN SANDWICH WITH GOCHUJANG GLAZE

Steps:

• For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
• In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
• In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
• Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
• For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
• To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
• Spread each bun top with the ginger mayo. Top with some kimchi.
• Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.

POPPY SEED GLAZED HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350.
• Without separating into individual rolls, cut tops off.
• Line 9x13 pan with roll bottoms and place ham and cheese onto bottoms.
• Put tops of rolls back on.
• In a saucepan, mix remaining ingredients and bring to a boil for 2 minutes.
• Pour sauce evenly over sandwiches.
• Bake uncovered for 20 minutes.