Assorted Finger Sandwiches
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To make these delectable little sandwiches the best they can be, use wider sandwich bread.
“These quintessential shower favorites are as easy as they are delicious.
”
Salmon and Cream Cheese Sandwiches
Ingredients
- 8 slices dark rye bread
- 6-8 ounces whipped cream cheese
- 6-8 ounces Smoked salmon
- Fresh-ground pepper
- 1 1/2 tablespoons chopped fresh dill
Directions
Mix dill into cream cheese.
Spread cream cheese on four slices of bread.
Divide up salmon among the four sandwiches.
Sprinkle with black pepper and salt to taste.
Top off sandwich and cut off the crusts. For clean edges, trim with a very sharp chef's knife or serrated knife after the sandwich has been assembled.
Cut in half lengthwise to create long, thin sandwiches.
Classic Cucumber and Watercress Sandwiches
Ingredients
- 8 slices light rye bread
- 1 English cucumber
- 6 ounces whipped cream cheese
- 1 cup watercress or baby arugula
- Salt
Directions
Peel cucumber and thinly slice.
Salt slices and sandwich between paper towels. Let sit for 20-30 minutes.
Chop watercress and mix into cream cheese.
Distribute the cream cheese mixture evenly on each slice, spreading into a thin layer.
Arrange cucumber slices on four of the bread slices.
Place the other four slices of bread on top.
Trim off the crusts of each sandwich using a sharp knife.
Cut into long, thin pieces.
Egg Salad Sandwiches
Ingredients
- 8 slices white bread
- 6 hard-boiled eggs
- 6 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 2-3 tablespoons chopped fresh chives
- Salt and pepper
Directions
Peel and chop eggs.
Transfer eggs to bowl, and mix in mayo and mustard.
Add chopped chives, salt and pepper to taste.
Assemble sandwiches on white bread.
Trim off the crusts of each sandwich using a sharp knife.
Cut into long, thin pieces.