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Sandwich Bread Canapés


Sandwich Bread Canapés Recipe

Here's an easy, savory appetizer for any type of gathering.

At a glance

3 small loaves, about 60 slices


Choose your measure:



  • 1/4 cup (4 tablespoons) unsalted butter
  • 3 medium yellow onions, peeled and finely sliced
  • 1 teaspoon salt
  • goat cheese
  • chives
  • *Enough for one canapé loaf. Triple the recipe to make enough for three loaves.


  1. To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or using the dough cycle on a bread machine — to make a smooth, soft dough. Cover the dough and let it rise until it's puffy, about 1 1/2 hours.
  2. To make the topping: Melt the butter in a sauté pan, add the onions and salt, and cook for 30 minutes, stirring occasionally to brown the onions evenly.
  3. Preheat the oven to 350°F. Lightly grease three canape bread tubes. (See "tips", below.)
  4. Divide the dough into three pieces, and shape each into a log. Place in canapé tubes, attaching the caps at both ends.
  5. Immediately place the bread in the oven, and bake for 30 to 35 minutes, until the crust is brown and its internal temperature is 190°F.
  6. Remove from the oven, remove the caps, and cool in the tubes for 10 minutes. Remove from the tubes, and cool completely on a rack.
  7. Cut the cool loaves into 3/8"-thick slices. Top each slice with 1 tablespoon of the caramelized onions and crumbles of goat cheese.
  8. Toast the canapés in a 350°F oven for 10 minutes. Garnish with chives. Serve warm.