top of page
Eat Drink Mississippi

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.

Recent Posts

See All
bottom of page