Mini Toasted Sandwiches

These little hot pizza-looking-sandwiches are very tasty. Many choices of vegetables in one little sandwich makes it very nutritious, with a bit less effort, for raising healthier kids. The little pieces are not so quick and easy for kids to pick off their least favorite veggie, so it all goes down quicker.

In their deliciousness and flavor, you could try disguising broccoli or other veggies into the veggie mix, that you want your kids to eat. My kids absolutely love them; they perfectly fit into their little hand and they can easily devour several in one sitting.

For us, summertime is the best time for making them since having all the veggies growing in my garden is so handy. I don't have to have a big shopping grocery list so I make them at least four times a month. It's a great after school meal for kids as well. Chop together, and chomp together. 😛

Ingredients:
2 packages (10 each) Original English Muffins
1 lb. package - Mozzarella cheese
1 lb. - MOSKOVSKA KIELBASY
1 lb. - baby bologna
4 - tomatoes
4 - cucumbers (or 1 long English cucumber)
1 - large yellow pepper
1 - large red pepper
large bunch of chives
1 - cup mayonnaise
1 can - RAGU pizza sauce
1 tbsp. - salt
¼ tsp. - black fine ground pepper

This recipe makes 40 little sandwiches. You can make half of this portion if you have smaller family.

Dicing:
1. Wash all the vegetables, inspecting them thoroughly, and dice them into very small cubes (like for traditional potato salad) with a good sharp knife or a dicer. Place all diced vegetables in a large bowl, except tomatoes. Cut tomatoes and place them on the paper towel in a separate plate, so the paper towel can soak the juice from tomatoes (if this step is not done correctly, than your mixture will be watery). After the tomatoes are somewhat dry, add them to the rest of the diced vegetables and meat. I start cutting tomatoes first to allow more time for soaking.

2. Shred the cheese.

3. Cut the English muffins in half.

4. Mix meat and veggies together.

5. Add mayo, salt and pepper.

6. Mix it all together.

7. Take 1 tbsp. of pizza sauce and spread on each half of the English muffin.

Assembling Instructions:
1. Place 3 tbsp. of vegetable mixture, spread evenly on the muffin.

2. Place them on a large baking pizza form.

3. Add a pinch (about 1 tbsp.) of shredded mozzarella cheese on top of each sandwich.

Baking Instructions:

Bake them at 350 F for 25- 30 minutes or until cheese on the sandwiches are lightly golden brown.

Let sandwiches cool down a bit before serving.

Enjoy! Cover and refrigerate left overs. They are excellent to put for your hubby's lunch box the next working day.

Mini Toasted Sandwiches

These little hot pizza-looking-sandwiches are very tasty. Many choices of vegetables in one little sandwich makes it very nutritious, with a bit less effort, for raising healthier kids. The little pieces are not so quick and easy for kids to pick off their least favorite veggie, so it all goes down quicker. In their deliciousness and flavor, you could try disguising broccoli or other veggies into the veggie mix, which you want your kids to eat. My kids absolutely love them; they perfectly fit into their little hand and they can easily devour several in one sitting.

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Course: Appetizer

Prep Time: 55 minutes

Cook Time: 30 minutes

Total Time: 1 hour 25 minutes

Servings: 40 mini sandwiches

Author: Valya's Taste of Home

Ingredients

• 2 packages 10 each Original English Muffins
• 1 lb. package - Mozzarella cheese
• 1 lb. - MOSKOVSKA KIELBASY
• 1 lb. - baby bologna
• 4 - to matoes
• 4 - cucumbers or 1 long English cucumber
• 1 - large yellow pepper
• 1 - large red pepper
• large bunch of chives
• 1 - cup mayonnaise
• 1 can - RAGU pizza sauce
• 1 tbsp. - salt
• ¼ tsp. - black fine ground pepper

Instructions

• This recipe makes 40 little sandwiches. You can make half of this portion if you have smaller family.
• Dicing:
• Wash all the vegetables, inspecting them thoroughly, and dice them into very small cubes (like for traditional potato salad) with a good sharp knife or a dicer. Place all diced vegetables in a large bowl, except tomatoes. Cut tomatoes and place them on the paper towel in a separate plate, so the paper towel can soak the juice from tomatoes (if this step is not done correctly, than your mixture will be watery). After the tomatoes are somewhat dry, add them to the rest of the diced vegetables and meat. I start cutting tomatoes first to allow more time for soaking.
• Shred the cheese.
• Cut the English muffins in half.
• Mix meat and veggies together.
• Add mayo, salt and pepper.
• Mix it all together.
• Take 1 tbsp. of pizza sauce and spread on each half of the English muffin.
• Assembling Instructions:
• Place 3 tbsp. of vegetable mixture, spread evenly on the muffin.
• Place them on a large baking pizza form.
• Add a pinch (about 1 tbsp.) of shredded mozzarella cheese on top of each sandwich.
• Baking Instructions:
• Bake them at 350 F for 25- 30 minutes or until cheese on the sandwiches are lightly golden brown.
• Let sandwiches cool down a bit before serving.
• Enjoy! Cover and refrigerate left overs. They are excellent to put for your hubby's lunch box the next working day.

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My 4 year old Yanna says: "Mama, thiz senitszez aye so good!" 🙂

Let me know how your sandwiches turned out, and how you like em!

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