Finger Sandwiches

Any sandwich filling or spread can be transformed into delightful 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...perfect 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


All About Finger Sandwiches

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

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

  • When choosing sliced bread, choose a brand that is thin, large and wide, You will get more sandwiches and it is easier to slice

  • Use any sliced sandwich bread is great, but also consider mini croissants, brown and serve dinner rolls, quality mini hamburger and hot dog rolls cut in half

  • 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 overstuff. 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

  • Try open-faced sandwiches using sturdy, dark bread or rolls

    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

    Try open-faced sandwiches using sturdy, dark bread or rolls


    Make Ahead Strategies

    Make moist fillings like chicken or tuna salad can be prepared up to 1 day ahead. Make sure filling is not overly moist. Assemble sandwiches 1 day ahead. 

    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 3 hours in advance.

    First blot these toppings with paper towels to absorb as much moisture as possible. Keep chilled but remove from the fridge at least 1 hour before service. Sandwiches are tastier when slightly cooler then room temperature.

    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 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.

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


    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.


    More Recipes for Finger Sandwiches

    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

    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

    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
    Small dabs of ketchup, mustard and mayo

    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 be substituted)
    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

    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.

    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


    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 together all ingredients. 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
    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 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 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

    Top of Finger Sandwiches



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