Hot Balogna Canapes with Korean Carrots

I love to make all kinds of appetizer sandwiches and canapes and I must say, these are one of my favorites. They’re good combined with any broth, bouillon  or some light soup or even as breakfast with a side of a cup of tea instead of a dessert. They’re also just as great to eat on their own. They’re made on a slice of wheat bread and are very filling. (You can use a slice of bread of your preference but I find them best on the European wheat bread.) They’re really easy to put together as long as you have the Korean carrot salad.

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Ingredients:

Wheat bread

Balogna

Korean carrot salad

Mayonnaise

Ketchup

You can use any Balogna for these sandwiches, here is a picture of the one I buy from our local European store. (I also get the wheat bread there as well)

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Once you have your carrot salad prepped, do some more prepping by cutting the bread, the Balogna and also fill one corner of a small Ziploc bag with mayonnaise and one with ketchup and cutting off a small tip with scissors on each bag.

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Start “loading” the sandwiches by first drizzling some mayo on the slices of bread.

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Then put a slice of balogna and top that off with carrots. Put as much or as little as you like.

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Finish off with drizzling mayo and ketchup on top and bake in a preheated 350F oven for 10-12 minutes or until the bottoms are crisp.

*** You May also finish it off with grated cheese if you’d like.***

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If you make this recipe tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

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