Crisp Finger Sandwich Food

FINGER SANDWICHES RECIPE BY TASTY

Finger Sandwiches Recipe by Tasty image

Here's what you need: brown bread, chutney, cheddar cheese, white bread, wholegrain mustard, ham, white bread, cream cheese, smoked salmon, fresh dill, granary bread, butter, cucumber, salt, pepper

Provided by Ellie Holland

Categories Snacks

Yield 12 finger sandwiches

Number Of Ingredients 15

Ingredients

2 slices brown bread
1 tablespoon chutney
2 slices cheddar cheese
2 slices white bread
1 tablespoon wholegrain mustard
2 slices ham
2 slices white bread
1 tablespoon cream cheese
2 slices smoked salmon
fresh dill
2 slices granary bread
1 tablespoon butter
¼ cucumber, peeled, cut into slices
salt
pepper

Steps:

While the tortes are chilling, get started on the sandwiches.
Assemble each sandwich and cut off the crusts.
Lay out on a plate and leave to chill in the fridge.
Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

CRISP FINGER SANDWICH

Crisp Finger Sandwich image

I love snacking on this delicious sandwich with its crisp English cucumber. I have also made batches of these for parties and showers using a small loaf of whole wheat or sourdough bread. -Missi Selin, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 5

Ingredients

1 slice whole wheat bread, toasted
2 tablespoons reduced-fat spreadable garden vegetable cream cheese
1/3 cup thinly sliced English cucumber
3 tablespoons alfalfa sprouts
Dash coarsely ground pepper

Steps:

Spread toast with cream cheese. Top with cucumber, sprouts and pepper.

Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 323mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

CUCUMBER FINGER SANDWICHES

Cucumber Finger Sandwiches image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 15m

Yield 12 finger sandwiches

Number Of Ingredients 7

Ingredients

8 slices white sandwich bread
2 tablespoons butter, softened
1/2 English cucumber, peeled and thinly sliced
1/4 cup mayonnaise
1 tablespoon finely chopped chives
1 teaspoon yellow mustard
Kosher salt and freshly ground black pepper

Steps:

Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.

CRISP VEGETABLE TEA SANDWICHES

Crisp Vegetable Tea Sandwiches image

You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 8

Number Of Ingredients 6

Ingredients

4 ounces cream cheese
1/4 cup finely chopped fresh herbs, such as flat-leaf parsley, basil, tarragon, or mint
8 slices wheat bread
1 piece (4 inches) cucumber, very thinly sliced into rounds
2 radishes, trimmed and very thinly sliced
2 tablespoons softened butter

Steps:

Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.

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For each filling, remove the crusts from the bread and lightly butter. Spread the filling (see below) over half the bread slices and top with the remaining ones. Cut each one into 3 finger sandwiches.
For the egg mayonnaise and pancetta filling: Bring a large pan of water to the boil, lower in five of the eggs and simmer for 8 minutes. Remove with a slotted spoon, run under a cold tap until cool, then peel and set aside. In a bowl, whisk an egg yolk with the English mustard and white wine vinegar. Gradually whisk in the olive oil and groundnut oil until thickened. Season well with salt, black pepper and a good pinch of cayenne pepper. Chop the eggs roughly and fold through the mayonnaise. Heat a pan with a little splash of oil and fry the pancetta until crisp. Fill the sandwiches with the egg mayo, pancetta and rocket leaves.
For the cream cheese and cucumber filling: Peel and slice the cucumber into rounds, put in a bowl and toss with a pinch of salt and a drizzle of olive oil. Set aside. Beat the cream cheese with a squeeze of lemon juice in a bowl to loosen. Add the garlic and onion seeds, then season with black pepper. Thickly spread your sandwiches with the cream cheese mixture and layer the cucumbers on top.
For the tea-smoked salmon filling: You will need a deep roasting tin with a rack that fits comfortably inside and comes about halfway up the side of the tin (you could use chicken wire and a wok instead). Put the tea leaves into the tin and put the rack on top.

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CRISP SANDWICH - WIKIPEDIA

A crisp sandwich (in British English and Irish English), piece and crisps (in Scottish English), chippy sandwich (in Australian English), chip sandwich, …
From en.wikipedia.org
Place of origin United Kingdom, Ireland
Main ingredients Bread, crisps
Alternative names Chip sandwich, chipwich, potato chip sandwich
Variations Tayto sandwich, King crisp sandwich

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