The procedure for assembling the sandwiches is essentially the same for all the fillings. In most cases, the slices are spread with a thin coating of softened butter or mayonnaise before the filling is added.
The coating holds the bread slices together and keeps them moist and serves as well to protect the bread from absorbing juices from the filling. Butter or mayonnaise can be used with herbs or other flavoring to improve taste.
The mini sandwiches can be assembled and shaped quickly by applying the filling to a whole band of bread at once. After laying the second layer of bread on top and pressing gently to seal, the filled bands can be stacked so that several sandwiches are stacked at the same time. The slice could be kept under damp hand towels or moistened parchment paper to keep them from drying out.
For all mini-sandwiches it is very important to use enough filling, so that they are delicious and moist. However, too much filling spoils their appearance and makes them hard to handle.

Apply butter/mayonnaise on the slices of bread and sandwich it with lettuce leaf, thin slices of cucumber and tomato, sprinkle a bit of salt and pepper. Trim the sides and cut it diagonally(triangles) and serve with mayonnaise and wafers

Same as vegetable sandwich but replace the vegetables with a layer of soft cheese (grated/sliced).

Sandwich the slices of bread with mint chutney, you can also have a difference with sliced vegetable.

This is a three tier sandwich with the following fillings, 1st layer - sliced cucumber, lettuce leaf, tomato and cheese. 2nd layer - ham, fried egg, chicken salad. Mayonnaise for layering. Coleslaw and wafers as accompaniments.

All sandwiches can be served plain, toasted or grilled with exception of vegetable sandwich which is best served plain. The sides of toasted and plain sandwiches to be trimmed.

Ingredients : 1 loaf each of "Beekays" Sandwich & Milk Bread, Spread or Fillings (see below)
Method : Trim crusts from both bread, for each ribbon loaf, spread 2 slices sandwich and 1 slice milk bread with 1/2 cup of one of the spreads. Assemble loaf, altering sandwich and milk bread slices, top with an unspread milk slice. Wrap and chill.

1 can(4 1/2 ounces) devilled ham,1/4 cup dairy sour cream, 2 tablespoon grated onion, dash of chilly sauce. Mix all ingredients.

1 cup chopped chicken, 1/2 cup chopped celery, 1 1/2 tsp. lemon juice, 1/4 tsp. pepper, 1/4 cup mayonnaise or salad dressing, 1 hard cooked egg chopped. Mix all ingredients.

Ingredients : 1 cup mixed bite-size pieces of crabmeat, lobster or shrimp, 1 cup shredded cheddar cheese, 1/2 cup mayonnaise salad dressing, 1 onion thinly sliced "Beekays" Sandwich bread or Burger buns (4no.) toasted.
Method : Mix all ingredients except toast. Set oven control to 230 deg. Celsius. Arrange cheese(4 ounces) on toast top with seafood or mixture. Place sandwiches on ungreased cookie sheet. Broil with tops about 4 inches from heat until seafood mixture is hot and bubbly, about 2 minutes. Add 1 cup bite-size piece cooked fish(salmon,cod,halibut,tuna,swordfish) can be substituted for the crabmeat, lobster or shrimp

Ingredients : 1 container(12 ounces) creamed cottage cheese, small 1/2 capsicum finely chopped or 1/2 cup chopped celery, 1 lemon pickled, finely toasted 12 slices of "Beekays" sandwich bread, lettuce leaves.
Method : Mix cottage cheese, curd, lemon pickle. Spread cheese mixture on one side of 6 slices toast. Top with lettuce leaves and remaining toasted loaves.

Ingredients : 4 pao or buns, 500g potatoes, boiled, peeled and diced, 1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower, 1/2 c chopped onions, 1/2 c ghee, 4 green chilis, slit and chopped, 1/2 inch ginger, sliced finely, 250g tomato, chopped, 1 tsp red chili powder, 1 tsp ginger garlic paste, salt to taste, 5 tbsp butter, 1 tsp garam masala, a bunch of fresh coriander leaves, chopped, 2 tbsp lemon juice, lemon wedges for garnish

Method: Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.

With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.

Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.

Ingredients : Potato Crust (see recipe below), 1 medium-sized zucchini, thinly sliced, 1 medium-sized yellow summer squash, thinly sliced, 1 medium-sized yellow sweet pepper, chopped, 1 medium-sized red sweet pepper, chopped, 1 small red onion, halved and thinly sliced, 2 to 3 cloves garlic, minced, 1 jalapeno chile pepper, finely minced, 2 tablespoons extra-virgin olive oil, divided, 1 (5.3-ounce) package soft goat cheese (seasoned or unseasoned), 16 cherry tomatoes, quartered, 8 to 10 fresh basil leaves, snipped, 1 cup shredded mozzarella cheese,

Method :In a large bowl, combine zucchini, summer squash, yellow pepper, red pepper, onion, garlic, jalapeno pepper, and 1 tablespoon olive oil.

In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute the vegetables mixture until they are crisp tender, stirring often. Remove pan from heat.

Spread goat cheese over baked potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella cheese. Bake approximately 5 to 7 minutes or until cheese is melted. Remove from heat and serve immediately.

Ingredients : 4 small sized Burger Rolls, 1 medium sized Cucumber, sliced, 4 Salad Tomato, sliced, 1 tbsp of Jalapeno Pepper, chopped finely, Cheese Spread, 8 leaves of Lettuce, 100 gm Butter, 100 gm Cheese Spread,

Ingredients:For The Cutlet: 100 gm Carrots, chopped, boiled, 100 gm Beans chopped, boiled, 100 gm Peas, boiled, 150 gm Potatoes, boiled, peeled, mashed, 1 Lemon, 4 Green Chilli, finely chopped, 1/2 tsp Pepper powder, 2 tbsp All Purpose Flour, 4 tbsp Bread Crumbs, Oil, Sal

Method :
For the veg cutlet:
Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well divide into balls.
Sprinkle all-purpose flour to the balls and flatten the balls with your palm in form of cutlets. Roll them in bread crumbs and Fry them from both slides, till they look brown in color.

To decorate the Burger:
Apply butter to burger rolls and Fry for 5 seconds (apply & fry only the inner side of the roll)
On the bottom burger roll: Apply cheese spread, Place 1 leaf of lettuce, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, few jalapeno pepper and lastly the lettuce leaf. Before Placing the top roll apply cheese spread and fix with tooth pick.
Repeat the same procedure for the rest 3-burger rolls and serve with tomato ketchup.