TURKEY TEA SANDWICHES
Provided by Ina Garten
Yield 32 sandwiches; 8 to 10 servings
Number Of Ingredients 7
Steps:
- For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
- For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
- Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
ENGLISH AND ITALIAN FINGER SANDWICHES
Provided by Valerie Bertinelli
Categories main-dish
Time 15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.
- Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve.
FINGER SANDWICHES RECIPE BY TASTY
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
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
RAISIN FINGER SANDWICHES
As a registered nurse and the mother of four, I keep quite busy. That's why I like these sweet sandwiches-they're simple to assemble, but they look and taste as if you put a lot of effort into them. -Jeannie Dobbs, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 15 finger sandwiches
Number Of Ingredients 4
Steps:
- In a bowl, beat cream cheese and mayonnaise until smooth. Stir in pecans. Spread over 5 slices of bread; top with remaining bread. Cut each sandwich into 3 strips. Serve immediately.
Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 108mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
RAISIN FINGER SANDWICHES
I made these for my kids they loved them. Nice alternative to PB&J. My son took these to school for lunch.
Provided by children from A to Z
Categories Lunch/Snacks
Time 5m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat cream cheese and mayonnaise until smooth.
- Stir in pecans.
- Spread on raisin bread.
- Enjoy.
Nutrition Facts : Calories 279.4, Fat 27.6, SaturatedFat 11.2, Cholesterol 53, Sodium 217.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.3, Protein 4.5
RAISIN FINGER SANDWICHES
'As a registered nurse and mother of four, I'm very busy,' relates Jeannie Dobbs from her home in Bartlesville, Oklahoma. 'That's why I like these sweet sandwiches...they're simple to assemble but look and taste like you put a lot of effort into them,' she assures.
Provided by Allrecipes Member
Time 10m
Yield 5
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in pecans. Spread over five slices of bread; top with remaining bread. Cut each sandwich into three strips. Serve immediately.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 30.2 g, Cholesterol 53.5 mg, Fat 34.5 g, Fiber 3.3 g, Protein 8.6 g, SaturatedFat 12.4 g, Sodium 397.9 mg, Sugar 3.6 g
RAISIN FINGER SANDWICHES
'As a registered nurse and mother of four, I'm very busy,' relates Jeannie Dobbs from her home in Bartlesville, Oklahoma. 'That's why I like these sweet sandwiches...they're simple to assemble but look and taste like you put a lot of effort into them,' she assures.
Provided by Allrecipes Member
Time 10m
Yield 5
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in pecans. Spread over five slices of bread; top with remaining bread. Cut each sandwich into three strips. Serve immediately.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 30.2 g, Cholesterol 53.5 mg, Fat 34.5 g, Fiber 3.3 g, Protein 8.6 g, SaturatedFat 12.4 g, Sodium 397.9 mg, Sugar 3.6 g
CARROT & RAISIN SANDWICHES
A vegetarian sandwich with a difference, this light filling is simple and great for afternoon tea or lunch boxes
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 5m
Number Of Ingredients 7
Steps:
- Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
- Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.
Nutrition Facts : Calories 97 calories, Fat 3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
KELLY'S PARTY FINGER SANDWICHES
I can't go ANYWHERE without bringing these! Nice enough for wedding showers to football parties! REALLY hope you try them!
Provided by Wildflour
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400•.
- Cut each biscuit in half CROSSWISE, (not horizontal through middle), making a half moon shape.
- Place on ungreased cookie sheet, spread tops with a little*mustard.
- Bake for 10-14 minutes or til golden brown.
- Cool on wire rack 10 minutes.
- Meanwhile, in small bowl, combine onions and butter, mix well.
- In another small bowl mix mustard, mayo and honey.
- Split each biscuit open with sharp knife.
- Spread bottoms with butter mixture.
- Top each with ham, cheese and lettuce.
- Spread inside tops liberally with mustard-mayo-honey sauce.
- Place on top/lid.
- Spear an olive onto frilled pick, then stick through sandwich.
- You can make a half a recipe if you want, but if serving even 10-12 people, best to make 40!
- Everyone LOVES these!
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