Taste of Magnolia: Hosting Bites

By Divian Conner


The holidays aren't over yet! With the Super Bowl, Valentine's Day and any other occasion in between, you may be looking for a different entertaining menu.


When it comes to setting the menu, I like to keep it different, simple and good. This year, I wanted to bring open-faced sandwiches to the table but in a much smaller version and with a definite crunch factor. You can take your most favorite food and turn it into a miniature bite-sized version that guests would love.


I am a sucker for a good pulled pork sandwich, Kentucky Hot Browns and Reubens. This year I decided to put them on the party menu with a small twist. And oh boy, I am so glad I did.


Southern Browns

  • Crisps or mini toasted bread slices

  • Cracked pepper shaved turkey

  • Alabama BBQ sauce (recipe below)

  • Sliced Campari tomatoes

  • Bacon

Alabama BBQ Sauce

  • 1 cup mayo

  • 1/3 cup apple cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon horseradish

  • 1/2 teaspoon salt

  • 1/2 teaspoon chopped garlic

  • 1 teaspoon black pepper

  1. Slice bacon into one-inch pieces and cook until crisp.

  2. Place turkey on your crisps, a slice of tomato, bacon and add a squeeze of Alabama BBQ sauce.

Bite-Sized Reubens

  • Crisps or mini toasted bread slices

  • Cajun shaved turkey

  • Coarse mustard

  • Sauerkraut

  1. Place turkey on top of your crisps, place half a teaspoon of sauerkraut on top. Finish off with coarse mustard.



Pulled Pork Crisps

  • BBQ pulled pork

  • Crisps or mini toasted bread slices

  • Pear coleslaw (recipe below)

  • Pickled okra

Pear Coleslaw

  • ½ cup shredded cabbage

  • ⅓ cup thinly sliced pear

  • ⅓ teaspoon black pepper

  • ½ teaspoon sugar

  • 2-3 teaspoon apple cider vinegar

  • 2-4 tablespoon mayo (add according to your liking)

  1. Mix all ingredients until well combined.

  2. Top your crisps with the BBQ pulled pork, a dab of coleslaw and complete with a slice of pickled okra.

Note: I used Rustic Bakery’s Apricot, Pistachio and Brandy Artisan Crisps for the Reubens and Lesley Stowe’s Raincoast Rosemary, Raisin Pecan Crackers for the other two.

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