Bees Peo Luncheon Finger Sandwiches Recipes

GARDEN SPREAD FINGER SANDWICHES

Garden Spread Finger Sandwiches image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 12 to 16 finger sandwiches

Number Of Ingredients 10

Ingredients

Three 8-ounce packages cream cheese, slightly softened
1/4 cup finely diced red onion
1 tablespoon chopped chives, or more to taste
1 tablespoon chopped fresh dill, or more to taste
6 green onions, sliced
1 large carrot, peeled and finely diced
1 stalk celery, finely diced
1 clove garlic
1/2 red bell pepper, finely diced
12 thin slices nutty wheat bread

Steps:

Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.

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

ROAST BEEF AND HORSERADISH FINGER SANDWICHES

Roast Beef and Horseradish Finger Sandwiches image

Provided by Food Network

Categories appetizer

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 cup sour cream
1/4 cup prepared horseradish
1 tablespoon lemon juice
Salt
Pepper
12 slices crusty bread, sliced 1/4 inch thick
2 tablespoons olive oil
1 1/2 pounds roast beef, sliced thin
Romaine lettuce

Steps:

Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.

BEE'S P.E.O. LUNCHEON FINGER SANDWICHES

Bee's P.e.o. Luncheon Finger Sandwiches image

Bee Kranz makes these delicious finger sandwiches when she co hosts a P.E.O. meeting. She brought the recipe with her 50 years ago from Central City. They're beautiful and delicious.

Provided by Bibliobethica

Categories Lunch/Snacks

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 7

Ingredients

1 loaf raisin bread, frozen, sliced
butter
8 ounces cream cheese, softened
1 (8 ounce) jar stuffed olives, chopped
12 ounces english walnuts, chopped
1 tablespoon mayonnaise
1 -2 teaspoon olive juice

Steps:

While the bread is frozen, cut off the crusts.
Mix together the cream cheese, olives, walnuts, mayo, and olive juice. Refrigerate until slightly firm.
Butter one side of the bread, spread on the cream cheese mixture and top with another slice of bread.
Spread that piece with butter and cream cheese mixture and top with another slice of bread.
Take the triple layer sandwich and cut from corner to corner creating four triangles.
Place on a serving dish.
Continue until spread is gone.

Nutrition Facts : Calories 309.7, Fat 24, SaturatedFat 5.4, Cholesterol 16.9, Sodium 405.4, Carbohydrate 20.1, Fiber 3.3, Sugar 2.5, Protein 7.2

FOOD NETWORK ROAST BEEF AND HORSERADISH FINGER SANDWICHES (TEA S

Food Network Roast Beef and Horseradish Finger Sandwiches (Tea S image

Yummy addition to a tea, baby shower, football party or anytime! This recipe is courtesy of Jill Novatt of the Food Network. It is a simple recipe that can be eaten as is or taken to another level by adding cheese, tomatoes and/or avocado. You can also use mini sourdough rolls. It seems intimidating to grill the bread. I just broiled/toasted the roll halves open faced in the oven on a baking sheet and achieved the same results. Enjoy! ChefDLH

Provided by ChefDLH

Categories Lunch/Snacks

Time 15m

Yield 1 sandwich, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream
1/4 cup prepared horseradish
1 tablespoon lemon juice
salt, to taste
pepper, to taste
12 slices crusty bread, sliced 1/4 inch thick
2 tablespoons olive oil
1 1/2 lbs roast beef, sliced thin
12 slices romaine lettuce

Steps:

Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.

Nutrition Facts : Calories 342.1, Fat 12.9, SaturatedFat 5, Cholesterol 48.7, Sodium 446.8, Carbohydrate 34.7, Fiber 2.1, Sugar 0.6, Protein 21.5

ROAST BEEF FINGER SANDWICHES

Roast Beef Finger Sandwiches image

These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers Lunch

Time 15m

Yield 1-1/2 dozen.

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1/2 cup chopped pitted Greek olives
1/4 cup spicy brown mustard
1/4 teaspoon pepper
6 slices whole wheat bread, crusts removed
6 ounces thinly sliced deli roast beef
6 slices white bread, crusts removed

Steps:

Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.

Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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