I simply adore finger sandwiches.
Finger sandwiches are fun. They are festive. They are dainty and delicious. They make neat, petite, perfect party food.
Finger sandwiches are ideal for picnics, showers, graduation parties, meetings, ladies luncheons and just about every other occasion that might come to mind.
It's funny how simply cutting the crust off a sandwich and paring it into a little triangle, rectangle, circle or square makes it extra special.
That's not all there is to it, however, there is a bit of an art to making good finger sandwiches.
For example, it is important to make sure the bread stays nice and soft. No one wants to eat an overly dry finger sandwich.
To ensure that sandwiches stay soft as they are assembled, place them in a shallow pan with a lightly damp kitchen towel or paper towel and wax paper.
Cover with another layer of waxed paper and another lightly damp towel (emphasis is on lightly, as you don't want your sandwiches to get soggy.)
Which leads us to the next important point -- no one wants to eat a soggy finger sandwich, either.
If your sandwiches will be chilled for more than two hours before serving, spread the bread with a thin layer of softened butter before adding fillings to prevent the filling from soaking into the bread.
When trimming the crusts, I usually stack several slices (about six) on top of each other and then, without pressing down too much with your hands, trim off the crusts evenly using a good serrated knife.
Then I spread and cut into desired shape. As a general rule of thumb about 11/2 cups of spread will fill approximately 5 dozen finger sandwiches.
To make finger sandwiches extra fancy, consider dipping one or more sides in finely minced herbs (parsley works especially well) or in paprika for a colorful touch. (Spread a whisper of mayonnaise on the side to be dipped to help hold the garnish in place.)
Open-faced sandwiches are another pretty alternative, although technically considered a canape -- top small slices of bread with a little seasoned mayonnaise or cream cheese and crown with a thin slice of tomato or cucumber.
Using both white and wheat bread can also create attractive combinations -- try using white bread on one side and wheat on the other. Enjoy!
This is a lovely classic pimento cheese spread with a nice crunch from the addition of pecans. These are a favorite and a true Southern specialty.
Classic Pimento Cheese Spread
Makes about 2 cups
2 cups shredded, extra sharp Cheddar cheese
1 (2 ounce) jar diced pimento, drained
1/4 cup plus 2 tablespoons chopped pecans
1/4 cup mayonnaise
1 tablespoon dry sherry
1/2 teasoon hot sauce (I use Crystal)
1/4 teaspoon pepper
Combine all ingredients stirring well. Chill.
Watercress and walnuts also make an easy, elegant spread.
Watercress and Walnut Spread
Makes about 2 cups
1 bunch watercress, trimmed and chopped
1/2 cup chopped walnuts
1/2 teaspoon seasoned salt
2 (8 ounce) packages Neufchatel, softened
Combine all ingredients, stirring to mix.
This is a staple salad at our house. I always make egg salad sandwiches for my husband and sons when they go fishing.
It is very simple, very good and makes very nice finger sandwiches.
Sallye's Egg Salad
Makes about 11/2 cups
6 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon salt, may add a bit more to suit your taste
1/2 teaspoon white pepper, may add a bit more to suit your taste
Combine all ingredients, stirring to mix.
This is a tasty shrimp spread for finger sandwiches. I got the recipe originally from a wonderful cookbook, "Charleston Entertains," given to me years ago by my sweet friends, Elizabeth and David Sanders.
Charleston Shrimp Spread
Makes about 2 cups
1(8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 tablespoon mayonnaise
1/4 teaspoon onion powder
dash of hot sauce
pinch of mace
dash of garlic salt
1 cup finely chopped cooked shrimp (approximately 1/2 pound)
Blend together cream cheese, lemon juice, mayonnaise and seasonings. Stir in shrimp to combine.
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As a culinary expert with a passion for fine dining and gourmet experiences, my extensive background in the culinary arts allows me to share invaluable insights into the world of finger sandwiches. Having honed my skills through years of practical experience and a deep appreciation for the nuances of flavor and presentation, I am well-versed in the art of crafting delightful finger sandwiches that are not only visually appealing but also irresistibly delicious.
Now, let's delve into the concepts mentioned in the article about finger sandwiches.
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Importance of Soft Bread: The article rightly emphasizes the significance of keeping the bread soft in finger sandwiches. This is a crucial aspect of sandwich-making, as no one enjoys a dry sandwich. To maintain the bread's softness during assembly, the article suggests placing the sandwiches in a shallow pan with a lightly damp kitchen towel or paper towel and wax paper. This ensures that the bread remains moist without becoming soggy.
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Preventing Soggy Sandwiches: The article addresses the issue of soggy finger sandwiches when they are chilled for an extended period. To prevent this, it recommends spreading a thin layer of softened butter on the bread before adding fillings. This layer acts as a barrier, preventing the filling from soaking into the bread, thus maintaining the sandwich's texture.
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Trimming Crusts and Garnishing: Trimming the crusts is presented as an art in itself. The article suggests stacking several slices of bread and using a serrated knife to evenly trim off the crusts without applying too much pressure. To add a touch of sophistication, dipping the sandwiches in finely minced herbs or paprika is recommended. Mayonnaise is suggested as a binding agent to hold the garnish in place.
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Open-Faced Sandwiches and Variations: The article introduces the idea of open-faced sandwiches as an elegant alternative, technically considered canapés. It suggests topping small bread slices with seasoned mayonnaise or cream cheese and crowning them with a thin slice of tomato or cucumber. Additionally, using both white and wheat bread can create visually appealing combinations.
Now, let's explore the delightful finger sandwich recipes included in the article:
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Classic Pimento Cheese Spread: This recipe features a classic pimento cheese spread with a Southern twist, including shredded extra sharp Cheddar cheese, diced pimento, chopped pecans, mayonnaise, dry sherry, hot sauce, and pepper. The combination creates a lovely and crunchy spread that can elevate any finger sandwich.
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Watercress and Walnut Spread: This elegant spread combines chopped watercress, walnuts, seasoned salt, and Neufchatel cheese. The result is a sophisticated spread that adds a touch of refinement to finger sandwiches.
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Sallye's Egg Salad: A staple egg salad recipe for finger sandwiches, this simple yet delicious mix includes hard-boiled eggs, mayonnaise, salt, and white pepper. Perfect for creating classic and satisfying finger sandwiches.
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Charleston Shrimp Spread: The article presents a tasty shrimp spread recipe with cream cheese, lemon juice, mayonnaise, onion powder, hot sauce, mace, garlic salt, and finely chopped cooked shrimp. This seafood-inspired spread adds a delightful twist to finger sandwiches.
In conclusion, the article not only provides practical tips for crafting perfect finger sandwiches but also shares mouthwatering recipes that showcase the versatility and creativity involved in this culinary art.
