Checkerboard Sandwiches

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

2 comments on “Checkerboard Sandwiches

    1. Hi, Carolyn! We’ve turned on the print friendly function at the bottom of the recipes now. Thanks for letting us know.

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