Italian Club Finger Sandwiches Food

FINGER SANDWICHES RECIPE BY TASTY

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!

ITALIAN CLUB SANDWICHES

Steps:

• Frittata: In a nonstick 10-inch skillet, heat the oil over medium heat. Add the pancetta and cook, stirring frequently, until golden brown and crispy, about 6 to 8 minutes.
• While the pancetta is cooking, in a medium bowl, whisk together the eggs, whipping cream, salt and pepper. Pour the egg mixture over the cooked pancetta and stir once to incorporate. Cook the egg mixture, without stirring, until the eggs are almost set and the bottom is golden brown, about 5 to 6 minutes. Slide the frittata onto a dinner plate and invert back into the skillet until cooked through, about 3 to 4 minutes longer. Transfer the frittata to a cutting board and cut into 4 wedges.
• Mayonnaise: In a small bowl, combine the mayonnaise and chives until smooth.
• To assemble the sandwiches: Divide the mayonnaise mixture and spread it evenly over 1 side of each bread slice. Arrange the arugula, a slice of cheese and 2 tomato slices on 4 of the bread slices. Lay the frittata wedges on top of the tomatoes. Cover with the remaining bread slices and serve.

ITALIAN PARTY SANDWICHES

Steps:

• Begin by preheating your oven to 350 degrees.
• Spray a 9 x 13 pan with cooking spray.
• Next, lay one roll of crescent rolls on the bottom of the baking pan.
• Using your fingers, gently press the seams of the individual rolls together. Try to spread the dough all the way out to the edges of the pan.
• Once the crescent roll dough is spread along the bottom of the pan you'll need to cover the rolls with the Genoa salami.
• On top of the salami, you will then place your provolone cheese.
• Drain all the juice from the roasted red pepper container. Remove any excess moisture by gently pressing the peppers between two paper towels. Place the roasted red peppers on top of the provolone cheese.
• Add the ham on top of the peppers.
• Add the swiss cheese on top of the ham.
• Take 3 of your four eggs and beat them together. Pour them over all your ingredients.
• Take your final tube of crescent rolls and lay that on top. Make sure to press the seams together and spread the dough as far out to the edges as you can.
• Beat your final egg and brush the top of the crescent rolls with it.
• Cover the pan with aluminum foil and bake for 30 minutes.
• After 30 minutes, remove the foil and allow the sandwiches to bake for an additional 15 minutes.
• Once finished, pull it out of the oven and let it rest 5 minutes before cutting into it.
• Enjoy!

ITALIAN CLUB FINGER SANDWICHES

Steps:

• Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.

PRESSED ITALIAN PICNIC SANDWICHES

Steps:

• To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (blacon top, about 10 minutes (watch closely after 5 minutes. You'll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
• To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
• Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don't have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
• Refrigerate at least 6 hours or ideally, overnight.
• When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.

ITALIAN CLUB SANDWICH

Steps:

• Cut bread diagonally into 12 (1/4 inch thick) slices; arrange on baking sheet.
• Brush slices evenly with Italian dressing and sprinkle with Parmesan cheese.
• Bake 375 degrees 5 - 6 minutes or until lightly toasted.
• Spread untoasted sides of bread slices evenly with mayonnaise and mustard.
• Layer 4 bread slices, mayonnaise side up with salami, bologna and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce tomatoes and bacon. Top with remaining 4 bread slices, mayonnaise side down.
• Cut in half and secure with wooden picks.

ITALIAN CLUB FINGER SANDWICHES

Steps:

• Trim all crusts from bread.
• Spread 4 slices with herb soft cheese.
• Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high.
• Set the final trimmed bread slices in place, making 2 triple-decker sandwiches.
• Thinly slice and salt the radishes.
• Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich.
• Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.
• The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.