2-3 varieties of your favorite sandwich spread- like egg salad, tuna salad or chicken salad
1 loaf thinly sliced white bread
1 loaf thinly slice wheat, rye, or pumpernickel bread
Garnish (if desired)
4 Tbsp softened butter and
½ cup minced chopped herbs and/or nuts.
Toothpicks, olives, pickles and/or cherry tomatoes
For the dark squares: take a piece of dark bread, spread a sandwich spread, and cover with top slice. Spread top slice with same sandwich spread and repeat, making a triple layer sandwich. Compress lightly and cut the crusts off of the sandwich. Then, cut the sandwich into 4 equal squares. Repeat with white bread using another type of sandwich spread.
If desired, spread cut sides with a little of the butter and dip into chopped herbs or nuts for garnish. Arrange stacked in pairs on a serving plate in a checkerboard pattern, alternating light and dark.
Another garnishing idea is to spear each sandwich with an olive, pickle slice, or small cherry tomato and line up on platter like a checkerboard.
SERVINGS: about 80 mini square sandwiches
ALLERGENS: Milk, Egg, Wheat