Two Finger-Sandwich Recipes for Your Next Get-Together

Written By Gerald Yuille

Finger sandwiches are one of those little entertaining tricks that can make a gathering feel instantly special. They’re easy to prepare ahead, simple to serve, and just the right size for guests to enjoy alongside a cocktail, a cup of tea, or a glass of wine.

These two recipes offer very different flavors and textures. The Cucumber Club Finger Sandwiches are cool, creamy, and refreshing, with fresh dill and chives complementing crisp cucumber. The Ham and Dijon Mustard Pinwheel Finger Sandwiches are savory and herbaceous, with thinly sliced ham, tangy Dijon, and fresh basil and oregano rolled into an attractive little spiral.

The key to both recipes is giving the sandwiches plenty of time to chill before slicing. Wrapping them snugly helps the layers hold together and keeps the bread moist, while the refrigeration makes them much easier to cut neatly. Prepare them several hours before your guests arrive, then simply unwrap, slice, arrange on a platter, and enjoy the party.

Cucumber Club Finger Sandwiches

(Makes 8 triangle-shaped sandwiches.)

Ingredients

  • Whole loaf of heavy white bread, unsliced (such as milk bread)

  • Cream cheese (8 oz.), slightly softened for easy spreading

  • 2 tablespoons chopped fresh chives

  • 3 tablespoons chopped fresh dill 

  • Sea salt 

  • Fresh ground pepper

  • Cucumber

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, mix cream cheese, dill, chives, salt, and pepper until smooth. Set aside. 

  • Remove the crust from all sides of the loaf and cut vertically for slices between 1/4"–3/8". Each sandwich requires three slices of bread. Place the slices on a cutting board in an assembly-line format.

  • Slice the cucumber lengthwise to create planks. (You can also use a mandoline on its thickest setting to slice them.)

  • Spread the cream-cheese mixture on each slice of the bread in a thin layer.

  • Layer the cucumber planks on top of the cream-cheese mixture, and marry the second slice of prepared bread on top. 

  • Next, spread additional cream-cheese mixture on top of the second slice of bread. 

  • Layer with another cucumber plank and top with remaining prepared slice of bread.

  • Press the sandwich together to ensure the layers are adhering to each other.

  • Wrap the sandwiches in waxed paper to ensure they stay moist. Wrap again in aluminum foil to ensure the sandwiches retain their shape.

  • Chill for a minimum of three hours. 

  • Unwrap and cut into desired shapes. 

Ham and Dijon Mustard Pinwheel Finger Sandwiches

(Makes 4 sandwiches.)

Ingredients

  • Whole loaf of multigrain bread, unsliced

  • Deli-sliced ham

  • Dijon mustard

  • Fresh basil leaves

  • Fresh oregano leaves

Instructions

  • Remove the crust from all sides of the bread loaf and cut vertically into 1/4" slices. Each sandwich requires one slice of bread. Place the slices on a cutting board in an assembly-line format.

  • Spread Dijon mustard on each slice of bread. 

  • Place one thin layer of sliced ham on top. 

  • Add fresh basil and oregano leaves on top of the ham. 

  • Place each open-faced sandwich on a piece of waxed paper and gently roll each sandwich into a pinwheel shape, covered with waxed paper.

  • Turn the ends under each side and then wrap the entire package with aluminum foil to ensure the sandwich retains its shape.

  • Chill for a minimum of three hours. 

  • Unwrap and cut into 1 inch circles. 

Enjoy!

Gerald Yuille
Next

Chocolate Chip Brownies