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“Tiny little appetizer sandwiches. Make whatever shapes you like. You are limited only by the cutters you have.”
24 appetizers

Ingredients Nutrition

  • 6 slices stale brown bread
  • 6 slices day-old white bread
  • butter or margarine, softened
  • 1 (7 ounce) can tuna, drained
  • 14 cup finely chopped celery
  • 1 teaspoon dried onion flakes
  • 18 teaspoon salt
  • 14 cup salad dressing
  • 6 hard-boiled eggs, chopped
  • 2 tablespoons finely diced celery
  • 12 teaspoon salt
  • 12 teaspoon dried parsley flakes
  • 14 teaspoon onion powder
  • 14 cup salad dressing
  • 1 (7 3/4 ounce) can salmon (red is best)
  • 12 teaspoon dried onion flakes
  • 12 teaspoon parsley flakes
  • 18 teaspoon salt
  • 14 cup salad dressing


  1. FOR THE SANDWICHES: Cut fancy shapes out of bread slices. A doughnut cutter works providing it comes apart. Cut 2 circles from EACH of the bread slices making 24 circles. Cut small circles from center of 6 white and 6 brown circles.
  2. Spread SOLID circles with butter, then with filling and white over brown with buttered side down. They can be left this way with the filling showing through the center or tiny circles can be place in opposite colored tops—brown circle in white top and white circle in brown top. Makes 24.
  3. FOR THE TUNA FILLING: Mix all ingredients together well. If dry, add more salad dressing. Makes 1 cup.
  4. FOR THE EGG FILLING: Mix all together. If too dry, add a bit more salad dressing. Makes about 1 3/4 cups.
  5. FOR THE SALMON FILLING: Remove round bones. Combine all ingredients in bowl. Add more salad dressing if too dry. Makes 1 cup.
  6. Company’s Coming Appetizers.

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