Tasty Mini Open-Faced Sandwiches with Bologna & Veggies

Mini Open-Faced Sandwiches with Bologna, Tomato, Cucumber, and Mozzarella are a delightful concoction of flavors and textures. Imagine the crunch of fresh cucumber mingling with the savory bologna, topped off with creamy mozzarella and juicy tomatoes. quick and creamy pasta dish These sandwiches are not just food; they’re an experience that tantalizes your taste buds and brings back fond memories.

Picture this: a sunny afternoon picnic where laughter fills the air, and these mini open-faced sandwiches steal the show. They’re easy to whip up, making them perfect for spontaneous gatherings or leisurely brunches when you want to impress without breaking a sweat. For more inspiration, check out this beetroot ricotta cheese spread recipe.

Everyone raved about these mini open-faced sandwiches at my last picnic; they vanished faster than I could make them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bologna: Look for thick-cut slices for a robust flavor that holds up well against other toppings.

• Fresh Tomatoes: Choose ripe tomatoes for their juiciness; heirloom varieties add a burst of color.

• Cucumber: Opt for English cucumbers for their crisp texture and minimal seeds; they add a refreshing crunch. refreshing summer salad option. For more inspiration, check out this watermelon feta salad recipe.

• Mozzarella Cheese: Fresh mozzarella is best; it melts beautifully and adds creaminess to each bite.

• Bread Slices: Use crusty artisan bread or soft sandwich bread depending on your texture preference.

• Olive Oil: A drizzle of quality olive oil enhances flavors; use extra virgin for richness.

• Salt and Pepper: Essential seasonings that elevate all the flavors in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below. spicy and flavorful shrimp bowls.

Let’s Make it Together

**Prepare Your Bread Base**: Start by selecting your favorite bread. Toast it lightly until golden brown, which gives it that satisfying crunch.

**Slice Your Toppings**: While the bread cools, slice fresh tomatoes and cucumbers into thin rounds. The thinner they are, the more delightful they will be atop your sandwich.

**Layering Time**: Place bologna slices on each piece of toasted bread generously. Don’t be shy; this is the star ingredient that ties everything together.

**Add Vegetables**: Top each bologna slice with tomato rounds followed by cucumber slices. Arrange them artistically—after all, we eat with our eyes first!

**Cheese It Up**: Tear or slice fresh mozzarella into pieces and scatter them atop the veggies. This creates a melty goodness that will have everyone drooling.

**Season and Drizzle**: Lastly, sprinkle some salt and pepper over the top before drizzling olive oil lightly on each sandwich for an added depth of flavor.

Enjoy these mini open-faced sandwiches as they bring joy to your table!

Perfecting the Cooking Process

Start by toasting the bread lightly for a crunchy base. While it cools, slice your fresh veggies and cheese for the best textures.

Add Your Touch

Feel free to swap bologna for turkey or ham, or add avocado slices for extra creaminess. Experiment with different cheeses too!

Storing & Reheating

Store any leftovers in an airtight container in the fridge, but enjoy them cold. If reheating, toast briefly to maintain crunchiness.

The first time I made mini open-faced sandwiches was during a last-minute gathering; they were devoured in minutes! Everyone wanted my ‘secret’ recipe, which was just my creative take on leftovers!

FAQ

Can I prepare mini open-faced sandwiches ahead of time?

Yes, assemble them a few hours before serving for optimal freshness.

What types of bread work best for these sandwiches?

Use crusty bread like ciabatta or sourdough for added texture and flavor.

How can I make these sandwiches vegetarian?

Swap bologna with grilled veggies or roasted mushrooms for delicious vegetarian options. grilled vegetable wrap variation.

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Mini Open-Faced Sandwiches with Bologna, Tomato, Cucumber, and Mozzarella

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• Author: Valentina Rossi
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Experience the delightful crunch of fresh cucumbers paired with savory bologna, creamy mozzarella, and juicy tomatoes in these mini open-faced sandwiches. Perfect for picnics or casual gatherings, they are quick to prepare and customizable to suit any palate. Impress your guests or enjoy them as a tasty snack for yourself!

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Ingredients

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• 4 slices thick-cut bologna
• 1 large ripe tomato, sliced
• 1 small English cucumber, thinly sliced
• 4 oz fresh mozzarella cheese, torn or sliced
• 4 slices crusty artisan bread (or soft sandwich bread)
• 2 tsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Toast the bread slices lightly until golden brown for a crunchy base.
2. While the bread cools, slice the tomato and cucumber into thin rounds.
3. Generously layer bologna on each piece of toasted bread.
4. Top each bologna slice with tomato rounds followed by cucumber slices.
5. Scatter pieces of fresh mozzarella over the veggies.
6. Season with salt and pepper, then drizzle olive oil on top.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Toasting
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 290
• Sugar: 3g
• Sodium: 860mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 40mg