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Fingersandwich Fillings

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  • Fingersandwich Fillings


    Posted June 23, 2004 11:16 AM
    Banana Bread with Cream Cheese & Pineapple spread, My daughter bakes hers in the Pampered Chef shaped tubed pans, then slices and fills with spread. Very pretty.
    Then there is always cucumber, peeled and thinly sliced with butter for spread.
    Last edited by ; 07-06-2006, 03:03 PM.

  • #2

    Posted June 23, 2004 04:31 PM
    Mini Ham Salad Sandwiches

    Make a large "sheet" of mini 2- bite buns by using either your own homemade bread dough (I have a bread machine so its easy) or can you use the frozen bread dough too. Pinch off small size pieces of dough and roll into balls, about half the size of a golf ball. Put on greased cookie sheet approx. 2" apart. Cover and let raise. When it is raised till touching each other, bake as per directions for bread.
    when bread is cooled, slice the top off the entire sheet all at if you were slicing a layer cake in half. Spread with ham salad, or chicken salad, or egg salad. Replace the entire sheet of "tops" Cut apart to individual sandwiches using kitchen shears. Faster and easier than filling each individual sandwich.


    Posted June 23, 2004 04:36 PM
    Another favorite filling is 1 can of white meat chicken (like the size of a tuna can), 1 8 0z. block or room temp cream cheese, approx. 6 ozs. of green pimento stuffed olives., 1Tbs. of mayo. Put all in the blender of food processor and blend till a smooth paste. Spread onto thin sliced bread and cover with another slice, or you can do these open faced by piping the filling onto the bread with a pastry bag and garnishing with a sprig of parsley.


    • #3
      Molly Mable

      Posted June 23, 2004 06:12 PM
      I use a cream cheese spread on my cuke sandwiches...I mix it (8 oz--light ok) with a package of dry Italian dressing or ranch dressing (I prefer Good Seasons) and 1/4 c. amyonnaise (light is ok) add color use a few drops of food coloring...I cut my bread using the cookie cutters depending on occasion.The spread tastes better if it is made ahead and refrigerated.This is a Pampered Chef recipe.


      • #4

        Posted June 23, 2004 09:22 PM
        Here are a few of my favorite finger sandwiches for parties.

        Cucumber and Smoked Salmon
        1 large cucumber chopped very fine or grated and drained
        8 oz pkg cream cheese softened
        black pepper
        fresh dill chopped to taste
        1 pkg smoked salmon
        Combine all mixing so that the salmon is broken up but not blended. Thin with mayo or sour cream if needed.

        Ham and pineapple
        1 cup of baked ham ground
        1 cup of crushed pineapple drained very well
        2-3 tsp honey mustard
        Combine and spread thinly.

        Olive Nut
        1/2 c chopped green olives
        1/4 c black olives pitted and diced
        1/2 stalk of celary diced fine
        1/2 c toasted pecans chopped
        8 oz soft cream cheese
        dash of worchestershire
        dash of hot sauce
        Combine and chill at least overnight before serving.


        • #5

          Posted June 23, 2004 09:58 PM
          My college sorority would always serve these cucumber sandwiches for teas.


          white bread, cut into circles (about size of a cucumber slice)
          1 bottle of Italian dressing
          4-5 cucumbers, sliced about 1/8" thick
          butter or margarine

          Marinate the cucumber slices in Italian dressing. Lightly butter each side of bread circle. The butter helps keep the wet cucumber slices from soaking the bread. Put one slice of cucumber on each bread and top with other bread. Delicious!


          • #6

            Posted June 24, 2004 03:31 AM
            Here is how I do my Cucumber Sandwiches:

            1 loaf of Pepperidge Farms party rye
            cucumber cut into slices
            lemon pepper

            Spread each small slice w/ mayo, top w/ cucumber and sprinkle lemon pepper on.

            Here is another good sandwich...I serve them warm, but they are fine at room temp:

            Easy Ham and Cheese Appetizer Sandwiches
            This is a delicious, easy appetizer, and always a hit!
            Ham and Swiss cheese are baked inside rolls with a
            flavorful spread to form delicious little sandwiches. Prep Time:
            approx. 15 Minutes. Cook Time: approx. 12 Minutes. Ready in:
            approx. 30 Minutes. Makes 12 servings.
            Printed from Allrecipes, Submitted by Doreen
            1 cup butter, softened
            3 tablespoons poppy seeds
            1 onion, grated
            1 tablespoon Worcestershire sauce
            2 tablespoons prepared
            Dijon-style mustard
            2 (12 ounce) packages white
            party rolls
            1/2 pound chopped cooked ham
            5 ounces shredded Swiss cheese

            1 Preheat oven to 350 degrees F (175 degrees C).
            2 In a medium bowl, mix together butter, poppy seeds,
            onion, Worcestershire sauce and prepared Dijon-style mustard.
            3 Slice rolls in half horizontally and set aside tops.
            Spread bottoms with the butter mixture. Top with ham and
            Swiss cheese. Replace tops.
            4 Arrange rolls in a single layer in a medium baking
            dish. Bake in the preheated oven 10 to 12 minutes, until
            rolls are lightly browned and cheese is melted.


            • #7

              Posted June 24, 2004 05:01 AM
              One more real good tea sandwich, different too.
              Blue cheese, pecan and apple sandwiches
              1/2 c crumbled blue cheese
              8 oz softened cream cheese
              2 tbsp chopped celary
              1/4 c toasted pecans
              dash of worchestershire
              1 granny smith apple sliced thinly and dipped in lemon juice.
              Mix cheeses, worchestershire, nuts and celary. Spread on thin crustless bread, cut into fingers, top with a apple slice and the top piece of bread.


              • #8

                Posted June 24, 2004 07:41 AM
                This is a Kentucky recipe.

                2-3 cucumbers, peeled
                1 medium onion
                1 pound cream cheese
                2 to 3 drops green food coloring
                Mayo to make it spreadable (I start with a tablespoon and add to it until looks right)
                2-3 dashes of tabasco sauce (Ihave used the juice from jalapenos in a jar)

                Cut cucumbers in half and scrape seeds out.
                Grate cucumber and onion infood processor and drain well in a strainer, pressing down with spoon to remove all liquid (or blot on a paper towel). Discard liquid. Add drained cucumbers and onion to cream cheese and mix well in food processor adding mayo and hot sauce. Color with 2 to 3 drops green food coloring.

                Use as a sandwich spread or as a dip. When I use it as a dip, I add extra mayo (or sour cream) to have it creamy and fluffy. Benedictine may also be used to stuff cherry tomatoes for an hors d'oeuvre tray.

                Yields 2 cups.

                The original recipe called for 2 cucumbers. I found when I scraped the seeds out I seemed to lose some cuke so I started used 1/2 to 1 additional cuke (dependent on size).
                As with most Kentucky recipes, there is no exact measurements, and you adjust to your personal taste.

                BTW, I always thought Kentucky has the best cooks in the world, but after watching Paula Deen, I think it may be a toss up with Georgia.