Finger Sandwiches

You can't go wrong by serving these tried-and-true hits. So light, so delicate, so sophisticated...yet you can eat them with abandon...something for everyone! Perfect on a brunch menu, lunch menu or cocktail party menu.  Also good as a midday or midnight snack. 

More Recipes for Finger Sandwiches

Favorite Sandwich Recipes for a Party Menu

 

All About Finger Sandwiches

Also called tea, petite or mini sandwiches, these lovable bites are quick to make, easy to serve and fun to eat.

Tips....

• On a buffet-style menu, plan for about 3-4 finger sandwiches per person
  
  
• When choosing sliced bread, choose a type that is thin and wide.  Bread will be easier to slice into fingers

• Any sliced sandwich bread is great to use, but also consider mini croissants, brown and serve dinner rolls, quality mini hamburger and hot dog rolls cut in half, thin or soft flour tortillas or garden deli wraps, sliced after filling
  
  
• Use a large cookie cutter to cut bread into round shapes. Cut after sandwiches are made. Works best with fillings like chicken, egg or tuna salad.
  
  
• 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
  
  
• 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. This is in addition to any other spread such as mayonnaise
  
  
• Do not over stuff, 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
  
  
• Make small "open-faced" finger sandwiches using sturdy, dark bread or rolls
  
  

 
Make Ahead Strategies...

• Moist fillings like chicken or tuna salad can be prepared up to 2 days ahead. Make sure filling is not overly moist. Assemble sandwiches 1 day ahead. 
  
  
• Make sandwiches but do not remove crust or cut into fingers. Store in a plastic or glass container. Place pieces or wax paper or dry paper towels between each layer of the sandwiches.
  
  
• Cut sandwiches up to 2 hours in advance. Keep chilled. 
  
  
•  Sandwiches with fillings like lettuce, cucumber and tomato can be made up to 1 hour in advance.
  
  
•  Sandwiches are tastier when slightly cooler then room temperature.

More Recipes for Finger Sandwiches

Finger Sandwich Recipes

Roast Beef and Horseradish Finger Sandwiches

Makes 30 finger sandwiches

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 deli sliced roast beef
3 tablespoons salted 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.

Variation: Omit horseradish sauce. Add 2 teaspoon crumbled blue cheese and 1 teaspoon finely chopped green onions to each whole sandwich

Ham and Pineapple Wraps

Makes 6 wraps, slice into 2-4 slices

6 soft flour tortillas (about 6-inches)
1 8-ounce container whipped cream cheese spread  with pineapple
1/4 cup chopped toasted pecans, optional
1/8 teaspoon ground nutmeg or pumpkin pie spice
1 6-ounce package thinly sliced ham (about 18 slices)
Arugula leaves, optional

In small bowl, combine cream cheese, nuts and spice. Mix well. Spread equal amounts of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with a few arugula leaves if using.

Roll up tortillas, wrap in plastic wrap and refrigerate until serving time. For service, remove plastic and slice wraps into 1-2 inch slices. 

Perfect Shrimp Salad Finger Sandwiches

Makes 30 finger sandwiches

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 into 3 even fingers. Serve chilled.

 
More Recipes for Finger Sandwiches

Mini Burgers

Makes about 25 mini hamburgers

If you can't find mini dinner rolls or buns, check your grocer's or other bakery and deli or gourmet department for any type of little cocktail bread, any compatible flavor.  These mini burgers are meant to be small 1 or 2 bites and smaller than regular sliders. Try to find the smallest bun or rolls you can.

2/3 pound ground beef
1 tablespoon finely minced sweet onion or shallot
1 garlic clove, finely minced
1-2 tablespoons 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)

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.

If using toppings, place on bottom of roll first. Place burger on bottom 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 Roma tomatoes (less juicy tomato)
Thinly sliced gherkins
Thin ribbons of romaine lettuce leaves
Very finely diced onions, green onions or garlic
Small slices or chunks of cheese
Small dabs of ketchup, mustard and mayo

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

Ham Salad Finger Sandwiches

Makes about 25 sandwiches and 50-75 finger sandwiches depending on how sliced 

2 pounds cooked ham, finely minced or ground.  Use whole ham or thick sliced ham steaks
1 small sweet onion, finely minced
4 ounces pickle relish, sweet or dill
1-1½ cups mayonnaise

50 slices sturdy white, wheat or rye or combination

Combine all ingredients. Mix lightly. Use a small scoop or spoon to place ham salad on one slice bread.  Refrigerate and remove small amounts of filling as 

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 into 2-3 even fingers. Serve chilled.

Sauteed Vegetables on Mini Croissants 

Makes 25 sandwiches 

8 ounces butter
1½ pounds green peppers, thinly sliced
1½ pounds sweet red onion, thinly sliced
1½ pounds white or brown mushrooms, thinly sliced
11 ounces sliced black olives, well-drained (optional)
Salt and pepper to taste
Garlic powder, onion powder, Italian seasoning, lemon pepper, as desired
25 slices Muenster, Havarti or other soft cheese

25 mini or small croissants, cut in half lengthwise.  If mini croissants are not available, use about 12 regular sized croissants and slice in half after filling.  

Melt butter in a large skillet or sauce pan.  Add vegetables.  Sauté until softened but still tender-crisp.  Drain excess liquid making sure vegetables are dry.  Add black olives if using.  Season with salt and pepper and other seasonings as needed.

Assemble sandwiches by placing cheese slice on croissant bottom and top with vegetables. Serve at room temperature.

Curried Chicken Salad on Mini Croissants

Makes about 2½ cups 

1 boneless, skinless chicken breast, cooked and finely chopped (about 2 cups). Substitute with packaged, pre-cooked chicken breast strips
1/2 tablespoon currants or chopped golden raisins
3 shallots, finely minced 
1 rib celery, finely minced
10-12 mini-croissants rolls or 5-6 regular croissants sliced in half after filling

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. Can be made one day in advance.

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

Variation:

Chicken Pecan Salad Sandwiches on Mini Croissants

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 all ingredients together. Follow above assembly directions for this tasty filling. Can be made 1 day in advance.

Mediterranean Finger Sandwiches

Makes 30 finger sandwiches

1/2 cucumber, peeled and thinly sliced
Salt to taste
6-8 tablespoons of your favorite flavored hummus
10 medium slices firm textured wheat bread
Ground black or red 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 slices 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 Mayo

Makes 24 finger sandwiches

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 evenly on each slice. Top 6 bread slices with turkey, dividing equally, then top with remaining slices. Cut each sandwich diagonally into quarters

Egg Salad Sandwiches for a Crowd

Makes 50 sandwiches

36 eggs, hard-cooked
2 ½ cups mayonnaise
1/2 cup pickle relish
Salt and black or white pepper to taste
1 tsp Onion juice
4 oz Pimiento, chopped
100 slices bread
2 - 3 heads Lettuce, iceberg or leaf

Peel eggs and chop coarsely.  Combine remaining ingredient and add to eggs. Mix lightly. Refrigerate.  Prepare sandwiches in small amounts to preserve freshness.  

Quickie Sandwich Spread

Makes enough for 100 sandwiches made that are on sandwich bread and cut into finger sandwiches.  Recipe can be doubled or cut in half easily.  

8 ounces butter
1/4 cup half-and-half or light cream
1½ teaspoons Dijon or yellow mustard
3 cups mayonnaise
1/2 cup dill or sweet pickle relish

Whip butter on high speed until light and fluffy.   Add cream and mix.  Fold in remaining ingredients. Use as a spread for meat or cheese sandwiches.

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