finger sandwich @ a bar/brewery (ingredients, mustard, beef, caraway)

[DPK]

Friends birthday at a brewery that allows you to bring food since the bar at the brewery itself doesn't serve food. The theme is sandwiches of different kinds and cuts. Basically small sandwiches cut into shapes/letters/whatever with cookie cutters and the like.

Any good ideas for sandwiches that would scale down well into roughly two bites and fit the bar food demographic? A proverbial explosion of deliciousness when combined with beer?

[DontH8Me]

When I think of beer, I think of pizza - here is a file that has a recipe for mini pepperoni pizza pinwheels made with crescent dough. I have a suspicion that these would also be great with puff pastry.

http://www.hot-dog.org/ht/a/GetDocumentAction/i/55868

If it's too far from a sandwich, how about these from Paula Deen?

Engagement Ring (Bling) Finger Sandwich Recipe : Paula Deen : Food Network

From the feedback written by those who made them, it looks like a hit.

[Goodpasture]

you are drinking beer..........serve rustic sandwiches. A "peasant" bread, thick sliced.....pumpernickel, rye, sourdough, etc.........with slices of meat and cheese.......smoked gouda, sharp cheddar, dry salami, pastrami, beef......have two or three mustards......some crisp pickle spears......pickled hot okra........you want strong flavors that will go well with beers and ales. Don't do dilled Havarti or cream cheese on croissants......save that stuff for a wine party.

[DPK]

Thanks guys!

[Tnhoneypot]

These would be awesome with beer. You could scale them down by using the very small party loaves of rye bread


German-Style Pork Sandwiches

From: Better Homes and Gardens
Slow cook beer-simmered pork and sauerkraut to serve on rye bread with Swiss cheese.

Servings: Serves 8.
Prep: 15 mins
Total: 4 hrs 15 mins
Rated : Not yet rated




Ingredients
1 14-1/2-ounce can sauerkraut with caraway seed, rinsed and drained

1 2-1/2-pound boneless pork shoulder or sirloin roast

Salt and pepper

1/2 cup creamy Dijon-style mustard blend

1 cup beer or nonalcoholic beer

8 slices rye bread, toasted

1 cup shredded Swiss cheese (4 ounces)


Directions
1. Place sauerkraut in a 3-1/2- or 4-quart electric crockery cooker. Trim fat from meat. Sprinkle meat lightly with salt and pepper. Spread 2 tablespoons of the mustard blend over meat. Place meat on top of sauerkraut. Add beer. Cover and cook on low-heat setting for 8 to 10 hours or until meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours.)
2. Transfer meat to a cutting board. Cool slightly. Using two forks, shred meat apart; discard fat. Drain sauerkraut; set aside. Discard cooking liquid. Spread remaining mustard blend on one side of each bread slice. Top with sauerkraut and meat. Sprinkle with cheese. Place sandwiches on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted. Serves 8.