Easy Finger Sandwiches

Finger sandwiches are the easiest and most requested party food.  They are light and very easy to prepare.  The possible combinations of fillings and breads are endless.  Perfect on a brunch menu, baby shower menu, bridal shower brunch or birthday party buffet. 

Easy Finger Sandwiches Monte Cristo Sandwiches Grilled Onion and Arugula Sandwiches Cucumber and Parsley Tea Sandwiches Egg and Watercress Sandwiches Old-Fashioned Egg Salad Dilled Chicken Salad Pitas Smorgasbord of Sandwiches More Finger Sandwiches

Finger Sandwich Ideas

No real recipes here folks, just ideas for tasty combinations for perfect party finger sandwiches.  The choice of bread is up to you.  See Finger Sandwich Basics for more help Whipped cream cheese with chives, spread on both sides of bread, pepperoni slices, sun-dried tomato slivers, thinly sliced black olives Chopped cooked shrimp mixed with spicy remoulade sauce, baby spinach leaves Smoked salmon, cream cheese, red onion, cucumber, black olives, watercress Egg salad made with chopped chives, mayo and mustard Turkey, Havarti cheese, jarred roasted red pepper, basil leaves. balsamic vinegar

Monte Cristo Sandwiches
Makes 6 whole sandwiches or 24 finger sandwiches
1/4 cup butter; softened or 1/4 cup mayo
2 teaspoon prepared mustard
12 slices white bread; French or Italian, thick slices, slightly stale preferred
6 slices Swiss cheese
6 slices cooked ham and/or 6 slices cooked turkey breast
Butter; for frying or

In a small bowl beat together the butter [or mayo] and mustard until well 
blended. Spread on one side of each slice of bread. For each sandwich, top 
one slice of bread with a slice of cheese, a slice of ham and/or turkey and 
the second slice of bread, butter side down. 

Brown both sides of the sandwich on a lightly buttered frying pan or 
griddle until golden brown.  Slice each sandwich in half and serve hot.

Grilled Sweet Onion and Arugula Sandwiches
Makes 20 finger sandwiches or 10 large sandwiches on hard rolls
1/2 cup olive oil
1/2 teaspoon Kosher salt plus more for sprinkling
1/2 teaspoon freshly ground black pepper plus more for sprinkling
3 large sprigs fresh rosemary
3 large sprigs fresh thyme
3 large Vidalia onions, peeled and sliced 1/2 inch thick
1/2 cup mayonnaise
20 medium slices firm textured wheat bread or !0 whole grain or Kaiser rolls or buns
5 ounces arugula leaves, washed and dried

Prepare a grill or turn on the broiler.  In a small bowl mix together the oil, salt and pepper and herb sprigs.  Place onion slices in a glass baking dish or large Ziploc bag.  Evenly pour the marinade over them.  Cover baking dish with plastic wrap or seal bag.  Allow to marinate for no more then one hour.  Grill the onion slices for 6-8 minutes or cook in the broiler, turning once, until they are just tender and slightly charred.  Assemble sandwiches by spreading mayonnaise on both sides of the bread slices or rolls.  On the bottom of each piece of bread, layer arugula leaves and a slice or two of onion.  Sprinkle with salt and pepper and top with remaining bread slices.  Cut each sandwich in half or serve whole if using hard rolls.

Cucumber and Parsley Tea Sandwiches
Makes 30 finger sandwiches

1/2 cucumber, peeled and thinly sliced
1/2 teaspoon salt
6 tablespoons butter, softened
10 medium slices white bread
white pepper
2 tablespoons finely chopped parsley or chervil

Place cucumber slices in a colander.  Sprinkle with salt and cover and let stand for 1 hour.  This removes excess moisture from the cucumbers.  Pat cucumber dry with paper towels.

Spread all the bread slices evenly with the butter.  Top 5 bread slices with the cucumber.  Sprinkle with white pepper and parsley.  Top with remaining bread slices.  Using a serrated knife, cut off crusts. Cut each sandwich in half, then cut each half into 3 even fingers.  Serve chilled or at room temperature

Egg and Watercress Sandwiches
For 30 finger sandwiches use:

4 medium eggs, boiled, cooled, shelled and finely chopped
1 cup watercress finely chopped
4 tablespoons mayonnaise
Salt and black pepper
3 tablespoons butter, softened
10 medium slices white bread

Combine finely chopped eggs, watercress, and mayonnaise.  Add salt and pepper to taste.  Spread butter, then egg mixture evenly over 5 bread slices.  Top with remaining bread slices.  Using a serrated knife, cut off crusts. Cut each sandwich in half, then cut each half into 3 even fingers.  Serve chilled