Any sandwich filling or spread can be transformed into always popular 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!
Also called tea, petite or mini sandwiches, these lovable bites are easy to make, serve and eat.
Make Ahead Strategies
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
Easy Ham and Pineapple Wraps
Makes 6 wraps, slice into 2-4 roll ups
6 flour tortillas (about 6-inches
1 8-ounce container cream cheese with pineapple, softened
1/4 cup chopped toasted pecans
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. Remove plastic and slice wraps in half to serve.
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
Sauteed Vegetable Croissants with Cheese
Makes 50 sandwiches. Recipe doubles easily
3 1/2 sticks or 14 ozs butter
2 lbs 6 ozs green peppers, sliced
2 lbs 6 ozs onions, sliced
2 lbs 6 ozs mushrooms, fresh, sliced
1 lbs 6 ozs sliced black olives, well-drained (optional)
Salt and pepper to taste
50 slices Muenster or Havarti cheese
2 lbs Roma tomatoes, thinly sliced
50 mini or small croissants, cut in half lengthwise
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 as needed.
Assemble sandwiches by placing cheese slice on croissant bottom, then veggies, then tomato slice. Serve at room temperature
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
Egg Salad Sandwiches for a Crowd
Makes 50 sandwiches
36 eggs, hard-cooked
2 1/2 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 and add to eggs. Mix lightly. Refrigerate. Prepare sandwiches in small amounts to preserve freshness.
Quickie Sandwich Spread
Makes enough for 100 sandwiches made on sandwich bread and cut into finger sandwiches. Recipe can be doubled or cut in half easily.
8 ozs butter
1/4 cup half-and-half or light cream
1 1/2 tsp 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.