Mini Charcuterie Sandwiches

Sponsored Post: Check out these easy entertaining tips for all your winter holidays and dinner parties complete with charcuterie and pâté. This is a sponsored post in collaboration with Les Trois Petits Cochons
Charcuterie boards are one of our favorite appetizers for holiday entertaining, but it’s time to put a spin on it. Check out these fun mini charcuterie sandwiches that serve the bites already built.

Mini Charcuterie Sandwiches

A good charcuterie spread starts with the meat. Les Trois Petits Cochons has all the bases covered here. Trois Petits Cochons or Three Little Pigs offers a wide range of pates and charcuterie products. They started off in New York City in 1975 and have grown into a truly impressive establishment.

As a twist on the typical charcuterie board, I decided to make three open-faced sandwiches. I guess you could even call them crostini. In any case, these mini sandwiches help to elevate an otherwise uninventive platter and really showcase some great ingredients. Most of the components of the sandwiches can be prepped the day before, making your party day a breeze.

Mini Charcuterie Sandwiches

Trois Petits Cochons has so many delicious products to work with, and I chose three of my favorites to inspire my mini open-faced sandwiches: the smoked duck breast, the chicken pate with apples and cider, and the sliced saucisson sec. As the theme here is fall/winter holiday party, I used seasonal ingredients in each of my sandwiches.

I decided to pair the duck breast with a sweet and tangy plum compote. Plums and duck really work well together. For a little freshness and crunch, I top this sandwich off with a fresh fennel salad.

The chicken pate already comes flavored with apples and cider, making it ideal to serve during this time of year. For a little acid and crunch, I like to add pickled shallots. The microgreens might be mostly for looks, but you need to make your food pretty for a party.

Last but not least is the saucisson sec. It’s perfect and classic with the gruyere cheese alone, but the brussels-apple slaw brings it up a notch. It’s sweet, tangy and crunchy; all the things you need to cut through that rich meat and cheese.

Once you get your sandwiches made, put out some olives, pickles, pate, dried fruits and nuts, and enjoy the party. Oh and don’t forget the wine.

Mini Charcuterie Sandwiches

Mini Charcuterie Sandwiches
 
Author:
Recipe Type: Appetizer
Ingredients
Smoked Duck Breast & Plum Chutney Sandwich
  • 1 pack Trois Petits Cochons Smoked Duck Breast
  • Small, crusty rolls (reheated in oven to make outside crispy)
  • 1 tbsp vegetable oil
  • 1 medium shallot, diced
  • 2 tsp peeled, freshly grated ginger
  • 1 inch piece cinnamon stick
  • 1 tbsp yellow mustard seeds
  • 1 bay leaf
  • 2 whole cloves
  • 4 black peppercorns
  • 4 (about 1 ½ lbs) red or black plums, peeled, pitted, cut into ½ inch pieces
  • ½ cup light brown sugar, packed
  • ¼ cup apple cider vinegar
  • 2-inch strip orange zest
  • Pinch of salt
  • 1 fennel bulb, trimmed, halved, shaved on mandolin
  • 1 tbsp extra virgin olive oil
  • Zest of half an orange
  • 1 tsp fresh orange juice
  • Fennel fronds, for garnish
  • Kosher salt and fresh cracked pepper
Chicken Pate with Apples and Cider, and Pickled Shallots Sandwich
  • 1 pack Trois Petits Cochons Organic Chicken Pate with Apples & Cider
  • Small, crusty rolls (reheated in oven to make outside crispy)
  • Microgreens or sprouts
  • 2 medium shallots, sliced in thin rounds on the mandolin
  • ¼ cup water
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • ½ tsp kosher salt
Saucisson Sec with Gruyere, and Brussels & Apple Slaw
  • 1 pack Trois Petits Cochons Sliced Saucisson Sec
  • Gruyere cheese, sliced
  • Small, crusty rolls (reheated in oven to make outside crispy)
  • ½ lb brussels sprouts, halved, cored, shredded
  • 1 medium Granny Smith apple, cored, julienned
  • 2 tbsp mayonnaise
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • Pinch of sugar
  • Kosher salt and fresh cracked pepper
Instructions
Smoked Duck Breast & Plum Chutney Sandwich
  1. For the chutney, heat a small pot over medium heat. Add the oil followed by the shallots. Sauté 5-10 minutes or until translucent and cooked down. Reduce heat, as needed, to avoid browning.
  2. Stir in ginger, cinnamon, mustard seeds, bay leaf, cloves and peppercorns. Toast spices for 1 minute.
  3. Stir in plums, sugar, vinegar, orange zest and salt. Bring to a simmer.
  4. Cook, stirring occasionally, until thickened, about 20-30 minutes.
  5. For the fennel salad, toss fennel, oil, zest and juice together in a bowl. Season to taste with salt and pepper.
  6. For serving, split a roll in half. Spread cut side with compote. Cut thin slices of the smoked duck breast and place over compote. Top with fennel salad. Garnish with fronds. Repeat. Enjoy.
Chicken Pate with Apples and Cider, and Pickled Shallots Sandwich
  1. For the shallots, heat water, vinegar, sugar and salt together in a small pot until everything is dissolved. Pour hot liquid over shallots in a bowl. Cool to room temperature. Refrigerate until ready to use.
  2. For serving, split a roll in half. Spread cut side with pate. Top with pickled shallots and microgreens. Repeat. Enjoy.
Saucisson Sec with Gruyere, and Brussels & Apple Slaw
  1. For the slaw, combine all ingredients in a bowl and toss until evenly coated with dressing. Season with salt and pepper to taste. Store in the fridge for at least 1 hour or up to 24 hours before serving.
  2. For serving, split a roll in half. Place cheese slices on cut side. Top with slices of saucisson sec. Top with the slaw. Repeat. Enjoy.
Notes
*Plum chutney was adapted from Bon Appetit.

*Pickled shallots were adapted from Bon Appetit.

Other Charcuterie and Accompaniments
Trois Petits Cochons Organic Country Pork Pate
Trois Petits Cochons Petits Toasts
Trois Petits Cochons Sweet Mini Peppers
Trois Petits Cochons Cornichons
Trois Petits Cochons Dijon Mustard
Cheeses (I used gorgonzola piccante, gruyere & French cheese similar to brie)
Mixed olives, Dried Fruits, Nuts

 

Sabrina Russo

Sabrina Russo

My name's Sabrina. Brina for short. I am an assistant to a food photographer and chef, a registered dietitian and full-time foodie. Hope you enjoy my recipes!

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Google Plus - StumbleUpon

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: