Edible Blossom Sandwiches Recipes

Steps:

• Blanch beans: Prepare an ice bath; set aside. Bring 6 quarts water to a boil in a large saucepan; season with salt. Place green beans in boiling water, and blanch until bright green and just cooked, 4 to 5 minutes. Using tongs or a slotted spoon, transfer beans to ice bath. When cool, 3 to 5 minutes, remove and drain; set aside.
• In a small bowl, combine mayonnaise and mustard; set aside. Work in assembly-line fashion, making open-face sandwiches before cutting into shapes: Spread mayonnaise mixture on a slice of bread. Top with sandwich meat or cheese. Use 2- and 3-inch flower cookie cutters to cut shapes from the sandwiches, avoiding crusts. Save scraps as snacks.
• To make flower centers, top with a sliced olive, half a cherry tomato, or an extra piece of cheese or sandwich meat cut with a smaller flower cutter, about 2 inches in size. Arrange sandwiches as desired for serving, using green beans to make stems. Serve immediately with dip, or cover with plastic wrap, and store in the refrigerator until ready to serve.

Steps:

• Combine mayonnaise, sour cream, mustard, green onion, horseradish and dill. Slice baquette in half horizontally. Spread the cut surfaces with mixture.
• On bottom half of baguette, arrange in order: ham, roast beef, salami, dill pickle slices, tomato slices, Swiss cheese and pepperoncini.
• Place top half of baguette on filling. Cut sandwiches into pieces.