Pigs in a Blanket: The Favorite American Classic Canapés

No matter how fancy the event, the most popular canapés always seem to be those pigs in a blanket. Though we prefer a grilled cheese with black truffle and some classic American hamburgers, in the form of Kobe sliders, of course. With the Super Bowl just a few weeks away, these are canapés that pay ode to the good, old USA.

Chipolatas en Croute

Otherwise known as Pigs in a Blanket, this is our fancy version of the crowd pleaser, taken to an elevated state with fresh chipolatas from your local butcher and puff pastry.  The difference is ours are made with chipolatas, which are made of course ground Italian sausage, and elevate the traditional pigs.  We also like to use Dufour puff pastry, and to finish the canapé with a little poppy seed and sesame, and serve alongside a horseradish dip and a very high-end selection of mustards, ranging from honey mustard to a traditional grainy French mustard.

Serves 6-8


48 Chipolatas
1 package Dufour puff pastry
2 eggs, beaten with 1 teaspoon fleur du sel
Rosemary finely chopped
Poppy seeds
Sesame seeds

Serve with horseradish dip, honey mustard, dijon mustard and whole grain mustard


Pre-heat oven to 400 degrees Fahrenheit

Defrost your puff pastry for a few hours in the refrigerator, and lightly roll out on a floured surface.  Cut the pastry into 2 inch squares.  Add the herbs to taste to each square, and place the chipolata at one end, and roll.  Place on a baking sheet lined with foil and lightly oiled with cooking spray.  When all your chipolatas are nice and tucked in, brush the top with the egg mixture.  Sprinkle a touch of poppyseed and sesame on each chipolata en croute.   Bake for about 25-30 minutes, until golden brown, and serve hot right out of the oven.

Grilled Cheese with Black Truffle

This is another American classic, with a little extra something something, to flex those cooking muscles for your guests.  Truffles are in season all year round, where the famed white truffles come around once a year from around October to December, and there are variations of more gently priced black truffle available all year round.  No matter what you use, the smell and the flavor are unmistakable and  elevate this dish to a gourmet canapé.

Serves 8-10


24 slices buttery bread, like a brioche, challah or pain de mie, sliced thin
12 slices thick cut gruyere or raclette cheese
3/4 stick salted butter
1  2 ounce truffle
Truffle salt to taste


Heat a skillet for about 2 minutes over medium heat,  then add in 2 tablespoons of butter until melted.  Assemble the grilled cheese by placing one piece of bread, adding the thick slice of cheese and 4 slices of shaved truffle if using a white truffle, or enough grated black truffle to lightly cover the cheese.  Butter the second piece of bread and place, butter side up on the sandwich.  Cook until the bottom of the bread is lightly browned then gently turn and cook for another 3-4 minutes, until cheese is melted.  Reduce heat if necessary.  Place the grilled cheese in a warm oven, and repeat with the remaining sandwiches.

Cut the crusts off the sandwiches, and cut into halves or thirds, depending on how big your bread slice is, to create a finger sized sandwich.  Add a truffle shaving on top of each sandwich and serve immediately.


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