ITALIAN CLUB FINGER SANDWICHES
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
GARDEN SPREAD FINGER SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h15m
Yield 12 to 16 finger sandwiches
Number Of Ingredients 10
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
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
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 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 SQUARES ITALIAN BAKERY STYLE
This recipe comes from a local Italian bakery shop. They are made with raisin filling or canned apple pie filling also. Give them a try.
Provided by Dinglebop
Categories Bar Cookie
Time 45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Wash raisins.
- Add to the boiling water on low heat in saucepot.
- Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
- Remove from heat and let cool well.
- Crust:.
- Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
- Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
- Add in liquid and just combine to make a ball of pastry.
- Divide pastry into two .
- Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
- Spread on cooled raisin filling, or canned apple filling.
- Roll second half of dough, and place nicely on the top, sealing edges.
- Prick all over top with a fork and brush with more cream.
- Sprinkle with granulated fine or coarse sugar over evenly.
- Bake 350° for 25 minutes until golden.
Nutrition Facts : Calories 317.1, Fat 10.8, SaturatedFat 4.2, Cholesterol 20.3, Sodium 236.4, Carbohydrate 53.5, Fiber 1.6, Sugar 30.2, Protein 3.5
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
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