Bocaditos Finger Sandwiches Recipes

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

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.

OPEN-FACED FINGER SANDWICHES

Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

Ingredients

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

Steps:

Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

CHICKEN SPREAD FOR BOCADITOS CUBANOS

Chicken Spread for Bocaditos Cubanos image

There all types of bocaditos (the most common little sandwiches are made of ham spread). This is like a chicken salad with a new twist! Recipe courtesy of: All About Cuban Cooking by Josefina Alvarez.

Provided by Manami

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cooked chicken, ground
1 (3 1/2 ounce) jar pimientos
1 tablespoon sweet relish
4 ounces cream cheese
1/2 cup mayonnaise
2 hard-boiled eggs (optional)

Steps:

Mix all ingredients well.
Spread on "bocadito" rolls or spread over bread slices.
They will look prettier if you use a cookie cutter and remove the crusts.

Nutrition Facts : Calories 188.4, Fat 14.7, SaturatedFat 5.5, Cholesterol 43.4, Sodium 235.3, Carbohydrate 6.9, Fiber 0.3, Sugar 2.2, Protein 7.6

FINGER SANDWICHES

Finger Sandwiches image

You can also tuck the carrots inside two slices of bread, so they stick out both ends of the sandwich. Cool and creepy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

12 ounces cream cheese, softened
1/2 cup finely chopped almonds, toasted
1/4 cup chopped green onions
2 tablespoons minced fresh parsley
1 teaspoon lemon juice
Dash salt and pepper
12 thin slices white sandwich bread, crusts removed
9 medium carrots, peeled
Additional cream cheese
36 almond slices

Steps:

In a small bowl, beat the cream cheese, chopped almonds, onions, parsley, lemon juice, salt and pepper until blended. Spread over bread slices. Cut each into three 1-in.-wide strips., Cut carrots in half widthwise, then cut in half lengthwise. Using a vegetable peeler, shape carrot pieces into fingers. Using a small amount of additional cream cheese, attach an almond slice to the tip of each finger for finger nail. Place a finger on top of each sandwich.

Nutrition Facts :

BOCADILLO (SPANISH HAM AND CHEESE SANDWICHES)

Bocadillo (spanish Ham and Cheese Sandwiches) image

Make and share this Bocadillo (spanish Ham and Cheese Sandwiches) recipe from Food.com.

Provided by jovigirl

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 large soft Italian rolls
3 -4 garlic cloves
2 tablespoons olive oil
2 large ripe tomatoes, thinly sliced
1 teaspoon dried oregano
8 slices ham or 8 slices prosciutto
8 ounces monterey jack cheese, thinly sliced

Steps:

Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
Cut sandwiches in half and serve immediately.

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