Stuffed 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!

HAM 'N' CHEESE BISCUIT STACKS

Steps:

• Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

STUFFED FINGER SANDWICHES

Steps:

• Slice French bread lengthwise cutting off the top third of the loaf. Using your fingers, remove and discard enough of the soft inner bread to leave a 1/2-inch-thick shell.
• Combine cream cheese, Italian seasoning and garlic in a small bowl and stir to mix well. Spread half of this mixture evenly over the inside of the bottom shell.
• Roll up turkey slices and arrange them in an even layer on the cream cheese.
• Lay spinach leaves over the turkey.
• Put a layer of red pepper strips over the spinach leaves.
• Put a layer of arthichoke hearts over the red pepper strips.
• Spread remaining cream cheese over the inside of the top shell.
• Place the top shell over the bottom shell to reform the loaf. Wrap the loaf tightly with aluminum foil or plastic wrap.
• Chill for several hours or overnight.
• When ready to serve, unwrap the loaf, and using a serrated knife, cut the loaf diagonally into 1-inch slices. Secure each piece with a wooden toothpick and arrange on a platter and serve.

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.

STUFFED SAUSAGE SANDWICH

Steps:

• Cut a lengthwise slice in each sausage.
• Insert a slice of cheese and a slice of onion.
• Wrap a slice of bacon around sausage and secure with toothpick.
• Heat wine in sauce pan, add onions and saute until onions are soft.
• Arrange preheated coals around a drip pan.
• Place sausages, cheese side up about the pan.
• Cover and grill for about 10 minutes or until bacon is cooked and cheese melted.
• Serve sausage on buns, topped with onion.
• Of course the normal condiments go well with this too.