Cocktail Sammiches with Parsley Butter

Happy Birthday Matt!

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I feel like the week before Thanksgiving everyone goes crazy trying to entertain anyone who won’t be eating with them on the Sunday/Monday holiday.  Why not take some of the load off the entertainer and bring these elegant little sandwiches with you to your next gathering?  Plus these are all kinds of fancy with very little effort required.  It’s all in the artistic garnish, trust me.

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Start with 1/2 cup softened butter.

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Season that pat o’buttery goodness with all the salt and pepper your little heart desires.  To be extra fancy we used a special pepper Teedz brought back from Cambodia.  OooooooOOOOH … (I would be more pretentious if I could, but there’s only so much I can do).

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Chop up 1/4 to 1/2 cup fresh flat-leaved parsley and huck that over the butter.

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Give that a grand good stirring. Now, take a baguette and slice it in half along its length (you know, like you were making a sandwich).

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Smear both cut sides with all that glorious butter.

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On the bottom cut side, layer on 1lb/500g of deli sliced roast beef (or 1/2lb if you are feeling health conscious but I think the sheer amount of meat on these puppies is part of their charm).

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Plop the top on and start slicing up your baguette into 1 1/2″ segments.  Pop those onto a nice plate.  Like one with a giant WHALE on it.  That would be ideal.  If you don’t have a whale plate, maybe you should get one.  I mean, really.  Who doesn’t have a whale plate?

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I also did another baguette, but this one was filled with turkey and it was AWESOME.

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Garnish your plates with some artfully arranged fresh parsley and you’re good to go.  Both plates disappeared within two hours at our little shindig, so I guarantee they will please any palette!

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