An old friend of mine, Sze Min, popped by for dinner and a chat last night. Knowing her to be capable of a good appetite (she’s enviably slim), I jovially made a few easy-to-prepare petite dishes to give the illusion of a garden-themed feast.
It was huge fun to chop up the mint leaves finely and strew them all over the dishes. They fit remarkably well with every dish that was prepared. Here was how I prepared the sandwiches:
Ingredients:
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Bread: 2 slices, trimmed, sliced into quarters each
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Canned tuna in olive oil: 1 can, tuna removed
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Cheddar cheese (prepacked slices): 1 slice, divided into 8 portions
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Mozzarella cheese: 1 thin slice, lengthwise, divided into 8 portions
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Ham: 4 slices, halved
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Fresh mint leaves: 1 handful finely chopped, 1 handful left whole
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Dill: 1 tsp
Method:
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Spread olive oil from tuna can onto bread slices.
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Place 1 portion cheddar and mozzarella cheese each on top of bread.
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Toast or grill bread slices for 7min and remove from oven.
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Roll up the ham and place on top of toasted bread.
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Place a piece of mint leave on top of ham and secure everything with a toothpick.
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Toast everything for another 2 min. Remove and sprinkle with chopped mint leaves and dill to serve.
Tricks:
- Use the remaining tuna to make a tuna mayonnaise which can be served with sliced cucumber. These cucumbers can be easily decorated with the remaining mint leaves strewn on them, of course!
- The trimmed edges of the bread slices can be grilled together with the bread and served with the tuna mayonnaise. It makes for a real crunchy snack!
- Cutting up a whole portion into smaller ones encourages guests to pick up more of them, hence unconciously eating more.
Serving:
2-3 persons
