Grown Up Bologna Sandwiches Food

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GROWN UP HAM AND CHEESE FINGER SANDWICHES



Grown Up Ham and Cheese Finger Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 24 small sandwiches

Number Of Ingredients 12

1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
  • Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
  • To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
  • Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.

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4.7/5 (3)
Total Time 15 mins
Category Lunch
Calories 571 per serving
  • In a large non-stick or cast-iron skillet over medium heat, or using a toaster, toast the bread, flipping once until it is slightly browned and pale golden, about 5 minutes.
  • When the bread has finished toasting, remove the bread and put the mortadella slices in the skillet, making sure they’re not touching (you may need to do this in two batches). Fry the mortadella, flipping once, until both sides have a golden-brown glow, 3 to 5 minutes. Remove to a paper-towel-lined plate.
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