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!
Also called tea, petite or mini sandwiches. They are or one or two bites and are easy to make, serve and eat
Do not overstuff. Spread fillings all the way to the edge
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.
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.
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
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
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
Cooking for a Crowd?
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