it’s so hard to think about college when all i want to do is open a sandwich shop! it would be a bakery too, of course — i’m thinking “pastries and paninis” will be the tagline — but mainly sandwiches. i’m sure it’ll happen some day.
this fantasy sandwich shop definitely caters as well. weddings, bat mitzvahs, you name it. customers with big events will be invited to the shop after hours for a tasting, and i imagine the tasting sandwiches will be miniature, looking something like these tiny toasts. i’m very excited.
the three toasts i made today are cream cheese & lox, avocado & sriracha, and cream cheese & cucumber. they’re perfect to use as h’ors d’oeuvres or just to eat as a snack. i put them on pepperidge farm’s pumpernickel party bread, but feel free to put them on regular slices and cut into quarters.
lox & cream cheese
- party-sized or regular slices of pumpernickel
- cream cheese
- smoked salmon
- red onion, thinly sliced
- capers
- dill sprigs
avocado & sriracha
- party-sized or regular slices of pumpernickel
- avocados
- salt and pepper
- za’atar
- sriracha
- feta (optional)
cream cheese & cucumber
- party-sized or regular slices of pumpernickel
- cream cheese
- cucumber, thinly sliced
- mint, chopped
for the lox & cream cheese toasts, spread some cream cheese on a piece of bread. top with a few slices of smoked salmon, two slivers of red onion, some capers, and a sprig of dill. chill until ready to serve.
for the avocado & sriracha toasts, mash the avocado with some salt and pepper. smear it onto the bread and top with lots of za’atar. finish with a generous drizzle of sriracha. chill until ready to serve.
for the cream cheese & cucumber toasts, spread some cream cheese on a piece of bread. top with two slices of cucumber and sprinkle with chopped mint. chill until ready to serve.
LENA'S LUNCHBOX 