Mini Party Sandwiches Platter with Assorted Toppings
Mini Sandwiches
Bright, bite-sized sandwiches with cheese, smoked salmon, herbs, and veggies—perfect for parties.
These mini appetizer sandwiches are a joyous mix-and-match platter that guests can graze from—soft mini rolls filled with creamy cheeses, silky smoked salmon, crisp vegetables, fragrant herbs and a few sweet or savory finishes. They’re easy to assemble, colorful on the plate, and designed so each bite feels special.
Build a few flavor stations (cheese and fig, salmon and dill, cucumber-herb, cheddar-prosciutto) and let guests pick their favorites. You can prep many elements ahead—spread, sliced veggies and herbs—and assemble quickly just before serving.
Nutrition (per serving)
Directions
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1
Slice each mini roll horizontally and lightly spread butter on the cut sides; toast briefly under a broiler or in a skillet if you like a warm, golden base.
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2
Make spreads: stir lemon zest into the cream cheese with 1 tbsp chives and a pinch of salt. Mash goat cheese with 1 tbsp honey (if using) and 1 tbsp chopped walnuts.
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3
Prepare vegetable toppings: toss cucumber slices and radish slices with a little olive oil, 1/4 tsp salt and remaining chives. Halve cherry tomatoes and toss with parsley and olive oil.
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4
Assemble salmon bites: spread cream cheese on the roll bottom, top with smoked salmon, a few capers, a sprig of dill and a squeeze of lemon. Finish with the top roll and secure with a cocktail pick.
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5
Assemble goat-cheese bites: spread goat cheese mixture, add a walnut piece and a small spoonful of fig jam or a tomato half for contrast. Top and skewer.
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6
Assemble cheddar-prosciutto bites: place cheddar slice on the roll, tuck in a small piece of prosciutto and a few arugula leaves. Drizzle lightly with olive oil and black pepper.
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7
Arrange all sandwiches on a large platter grouped by type, garnish with extra herbs, lemon wedges and scattered walnuts. Offer extra spreads and napkins for guests.
Ingredients
- Mini brioche rolls:24 pieces
- Unsalted butter, softened:4 tbsp
- Cream cheese, softened:8 oz
- Goat cheese log:4 oz
- Sharp cheddar, thinly sliced:6 oz
- Smoked salmon, thin slices:8 oz
- Prosciutto, thinly sliced:4 oz
- Fig jam:1/4 cup
- Capers:2 tbsp
- Cucumber, thinly sliced:1 medium
- Cherry tomatoes, halved:1 pint
- Radishes, thinly sliced:6 pieces
- Fresh dill, chopped:2 tbsp
- Fresh chives, chopped:2 tbsp
- Fresh parsley, chopped:1/4 cup
- Lemon, zested and halved:1 piece
- Extra-virgin olive oil:2 tbsp
- Walnuts, chopped:1/4 cup
- Arugula, packed:2 cups
- Honey (optional):1 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Small cocktail picks:24 pieces
Tips & Notes
- Make spreads a day ahead and store covered in the fridge to save time on the party day.
- For a vegetarian option, replace smoked salmon and prosciutto with roasted red pepper strips and marinated artichoke hearts.
- Keep delicate toppings like smoked salmon chilled until the last minute and assemble shortly before serving to maintain texture.
- If you prefer handheld bites, cut sandwiches into halves or thirds and secure with cocktail picks for easy grazing.
