Finger Sandwiches

Finger sandwiches are the easiest and most requested party food.  The possible combinations of fillings and breads are endless.  Perfect on  a shower, wedding or birthday party buffet. 

Finger Sandwich Basics

• Also called tea, petite or mini sandwiches.  They are or one or two bites and are easy to make, serve and eat

• Make sandwiches in quantity rather then one at a time. Lay all of the bread slices out in pairs and assemble the sandwiches all at once

• Do not overstuff and spread fillings all the way to the edge

• For fillings like chicken or beef, chop into small pieces so mixture holds together better

• Cutting off the crusts makes a lovelier presentation.  Cut crusts after assembling.

• To avoid soggy bread, spread bread slices all the way to the edge with a thin layer of margarine or softened butter, before adding the filling

• To prevent ragged sandwiches, use a fine-textured, thinly-sliced bread

• On a buffet-style menu, plan for about 3-4 finger sandwiches per person
  

Make Ahead

Make moist fillings, like chicken or tuna salad, up to 1 day ahead.  Assemble sandwiches 1 day ahead. Do not remove crust or cut into fingers. Store in a plastic or glass container, cover using pieces or wax paper or moist paper towels.  Cut sandwiches up to 2 hours in advance. keep chilled

Sandwiches with fillings like lettuce, cucumber and tomato can be made up to 6 hours in advance.  Keep chilled

Roast Beef and Horseradish Finger Sandwiches
For 30 finger sandwiches use:
2 tablespoons mayonnaise
2 teaspoons prepared horseradish sauce
10 medium to large slices of bread, white, wheat or brown, or combination
1/3 pound thinly sliced roast beef
3 tablespoons butter, softened

Combine mayonnaise and horseradish. Spread 5 bread slices with horseradish-mayonnaise mixture. Top with roast beef slices. Spread butter thinly over remaining bread slices and top beef with the buttered side down
Using a serrated knife, cut off crusts. Cut each sandwich in half, then cut each half into 3 even fingers.  Serve chilled. 

Perfect Shrimp Salad Finger Sandwiches
For about 30 finger sandwiches use:
2 cups cooked small or medium shrimp, cooled and finely chopped 
1 tablespoon shallots, finely minced
1/2 tablespoon fresh lemon juice
Pinch of cayenne pepper or Old Bay seasoning
1/2 tablespoon parsley, finely chopped
1/4 cup or more mayonnaise
Salt and pepper to taste
10 medium slices of bread, white, wheat, brown or combination

In a bowl mix shrimp with shallots, lemon juice and parsley, mayonnaise and seasonings. Add more mayonnaise if necessary to form an almost paste like consistency. Add salt and pepper to taste. 

Spread 5 slices of bread with the shrimp salad mixture. Top with remaining bread slices. Chill sandwiches before next step, about 30 minutes. 

Using a serrated knife, cut off crusts. Cut each sandwich in half, then cut each half into 3 even fingers, Serve chilled. 

Make Ahead
Shape burgers up to 1 day in advance. Tightly cover and refrigerate. Uncooked burgers can also be frozen up to 1 month in advance. Wrap tightly

Mini Hamburgers
Makes about 25 mini hamburgers
2/3 pound ground beef
1 tablespoon onion, finely minced
1 garlic clove, finely minced
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
25 mini dinner rolls or mini hamburger buns, thinly spread with softened butter and lightly toasted (optional)
**If you can't find mini dinner rolls or buns, check your grocers bakery, deli or gourmet department for any type of little cocktail bread, sometimes pumpernickel or rye.  Also try thinly sliced baguettes 

Preheat oven to 400F
Gently mix beef, onion, Worcestershire, ketchup and salt and pepper until well combined. With wet hands, shape beef mixture into 25 walnut-sized balls. Flatten and shape each ball into burgers, gently place an indentation in the middle of each burger with your thumb (this will prevent burger from misshaping during cooking)

Place on rimmed baking sheet and cook until browned and firm, about 10 minutes. Watch carefully, will quickly overcook. 

Place burger on bottom half of roll. Add toppings if using, and top half of roll. Secure with toothpicks for buffet service. Serve hot or warm

TOPPINGS
What ever you like on a regular burger, except sliced thinly or cut into small pieces
Thinly sliced mini gherkins
Thin ribbons of romaine lettuce leaves
Very finely diced onions, green onions or garlic

Curried Chicken Salad Sandwiches on Mini Croissants
Makes about 2 1/2 cups 

1 boneless, skinless chicken breast, cooked and finely chopped (about 2 cups) 
(Packaged, pre-cooked chicken breast strips may substitute)
1/2 tablespoon currants, or chopped golden raisins
Scant 1/4 cup onions, finely minced
1 rib celery, finely minced

10-12 mini-croissants rolls

Dressing
1/2 cup plain yogurt
1 tablespoon mayonnaise
2 teaspoons curry powder, or to taste
1 tablespoon fresh lemon juice
Salt and ground black pepper, to taste
1/2 tablespoon Dijon mustard
1 garlic clove, finely minced

Combine the chicken, currants or raisins, onions and celery in a bowl. 

In a small bowl, whisk all the dressing ingredients together. 

Pour the dressing over the chicken mixture and toss well. Cover and chill for at least 20 minutes. 

Split croissants. Spoon about 1 tablespoon (depending on roll size) of the chicken salad onto one half of croissant, top with other half. Secure with toothpicks for buffet service 
Serve at room temperature

Follow above assembly directions for this tasty filling

Chicken Pecan 
2 cups cooked chicken, finely chopped
1/3 cup celery, finely minced
1/2 cup pecans, finely chopped
1/3 cup mayonnaise
Seasoned salt and ground black pepper to taste

Mix together all ingredients.  Can be made 1 day in advance.  

Mediterranean Finger Sandwiches
Makes 30 finger sandwiches
1/2 cucumber, peeled and thinly sliced
Salt
6-8 tablespoons of your favorite garlic hummus
10 medium slices firm textured wheat bread
White, black or red ground pepper
2 tablespoons cilantro or parsley, finely chopped

Lightly salt cucumber slices and place in a colander. Cover and let stand for 1 hour. Pat cucumber with paper towels until very dry. 

Spread hummus evenly over all 10 slices of bread. Top 5 of the bread slices with cucumber. Sprinkle with pepper and cilantro or parsley. Top cucumber with remaining bread slices. Cut off crusts with a serrated knife. Cut each sandwich in half, then cut each half into 3 even fingers.

Serve chilled

Smoked Turkey Tea Sandwiches with Arugula Mayonnaise
Makes 24
1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves 
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey 

Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. 

Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally, then top with remaining slices.  Cut each sandwich diagonally into quarters

Monte Cristo Sandwiches
Servings: 6
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
For 30 finger sandwiches use:

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 or at room temperature