What you Need:
Pepperidge Farm Puff Pastry- thawed
Variety of lunch meat- thinly sliced
Variety of cheese slices
Condiments of choice- I used mayonnaise, mustard and pesto
Container of cherry tomatoes- full or halved
Thaw the puff pastry sheets according to the package directions (about 45 minutes).
Unroll the sheet onto a lightly floured work surface, then use a pizza cutter to cut the pastry into small squares.
Bake the little squares baking sheet lined with parchment paper at 400*F for 12-14 minutes. Once the pastry squares are baked and cooled, separate each square open (horizontally) to create a top and bottom piece of "bread" like a mini sandwich.
Spread a thin layer mayo, mustard or pesto sauce onto one side of the sandwich, then add a slice lunch meat and a slice of cheese. Top with matching pastry square. Finish the mini sandwiches with a cherry tomato and a toothpick to hold it all together.