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Mini Hot Sandwiches with Cheese and Sun-Dried Tomatoes
Looking for a crowd-pleasing snack that’s quick to prepare and packed with flavor? These Mini Hot Sandwiches with Cheese and Sun-Dried Tomatoes are the perfect solution! With their crispy bread, creamy filling, and savory cheese topping, they’re a hit at any gathering or as a cozy treat for yourself. Plus, you can prepare them ahead of time and bake them just when needed—convenience meets deliciousness in every bite!
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: Serves 4 (16 mini sandwiches) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: International
Ingredients
Scale
- 8 slices of sandwich bread (crusts removed)
- 5.3 oz (150 g) curd spread or cream cheese (e.g., garlic-flavored)
- 2.8 oz (80 g) sun-dried tomatoes (drained from oil)
- 1.8 oz (50 g) hard cheese (e.g., Parmesan or your favorite cheese), grated
- ½ tsp dried oregano or basil (optional)
- ½ tsp black pepper
Instructions
- Preheat the Oven: Preheat your oven to 200°C (392°F) using the top + bottom heating mode with convection.
- Prepare the Bread: Remove the crusts from the bread slices. Lightly toast them in a toaster or on a dry pan until firm. This step helps maintain their shape when spreading the filling.
- Make the Filling: Blend the sun-dried tomatoes in an electric blender until smooth. Mix this paste with curd spread, black pepper, and oregano for a creamy filling.
- Assemble the Sandwiches: Spread the tomato-cream mixture on half of the bread slices. Cover each with another slice of bread and press gently. Cut each sandwich into four equal pieces to create mini squares.
- Add Cheese Topping: Arrange the mini sandwiches on a baking sheet lined with parchment paper. Sprinkle grated cheese evenly over each piece.
- Bake to Perfection: Place the tray in the middle rack of your preheated oven and bake for 2–3 minutes, or until the cheese melts and turns golden brown.
- Serve Warm: Serve immediately while hot and gooey!
Notes
Ingredient Substitutions:
- Use plain cream cheese if curd spread is unavailable. Add garlic powder for extra flavor if desired.
- Replace sun-dried tomatoes with roasted red peppers for a milder taste.
Storage & Reheating:
- Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 180°C (356°F) for about 5 minutes to restore crispness.
Pro Tips & Techniques:
- Toasting the bread ensures it doesn’t become soggy when spreading the filling—don’t skip this step!
- Grating cheese finely allows it to melt evenly over the sandwiches for a perfect finish.
Troubleshooting & Common Mistakes:
- If your sandwiches fall apart while cutting, try chilling them briefly after assembling to firm them up before slicing.
Variations & Dietary Adaptations:
- Spicy Version: Add a pinch of chili flakes to the filling for extra heat!
- Vegan Adaptation: Use plant-based cream cheese, vegan hard cheese, and oil-packed sun-dried tomatoes.
Serving Suggestions
Pair these mini sandwiches with:
- A fresh green salad for a light meal option.
- Tomato soup for a comforting combination.
Nutrition
- Serving Size: Per Serving - Approximate
- Calories: ~220 kcal
- Sugar: ~2 g
- Sodium: ~300 mg
- Fat: ~12 g
- Saturated Fat: ~7 g
- Carbohydrates: ~18 g
- Fiber: ~1 g
- Protein: ~8 g
- Cholesterol: ~30 mg
