Delicious Mini Open-Faced Sandwiches with Bologna & Veggies

Delightful Mini Open-Faced Sandwiches with Bologna, Tomato, Cucumber, and Mozzarella are perfect for effortless appetizers.

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Prep Time 10

Total Time 10

Servings: 4 sandwiches

Course: appetizers

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sandwich Base

1 loaf French Baguette Fresh for ideal crunch

For the Filling

8 slices Bologna Savory, can substitute with turkey or ham
2 medium Tomatoes Ripe and juicy
1 large Cucumber Thinly sliced
1 cup Mozzarella Cheese Shredded, can substitute with provolone

For the Spread

4 teaspoons Mayonnaise Can use light or vegan mayo

For Garnishing

1 tablespoon Fresh Basil For garnish
1 teaspoon Black Pepper Freshly cracked

Equipment

Cutting Board
Knife
Serving plate

Method

Step-by-Step Instructions

Wash cucumbers and tomatoes under cool water. Slice cucumbers thinly to ensure crunch and slice tomatoes evenly.
Slice bologna thinly, about a quarter inch thick, and shred the mozzarella cheese.
Cut the French baguette into bite-sized rounds or rectangles, about one to two inches thick.
Spread about a teaspoon of mayonnaise on each baguette slice to prevent sogginess.
Layer bologna slices over the mayonnaise, followed by alternating slices of tomato and cucumber.
Top with a generous amount of shredded mozzarella cheese.
Serve immediately and optionally garnish with cracked pepper and basil leaves.

Nutrition

Serving: 1sandwichCalories: 220kcalCarbohydrates: 24gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 600mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

For best results, use fresh ingredients and store toppings separately from bread if making ahead.

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