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
Slice bacon into one-inch pieces and cook until crisp.
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
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
â…“ cup thinly sliced pear
â…“ teaspoon black pepper
½ teaspoon sugar
2-3 teaspoon apple cider vinegar
2-4 tablespoon mayo (add according to your liking)
Mix all ingredients until well combined.
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.