• BTSArmyKitchen

Finger sandwiches

  1. Tomato-cheddar spread, mayo on white bread: Sandwich with sliced tomato, aged cheddar, and water crest. Trim the crust and cut into pieces.

  2. Ham, brie, and apple spread, softened butter and dijon mustard inside a split loaf of french bread. Fill with deli ham, sliced brie, and sliced green apple. Cut into pieces.

  3. Cucumber-butter: mix 4 tbsp softened butter, 1/2 tsp grated lemon zest, and 1 tbsp chopped herbs. Spread on white bread and sandwich with sliced cucumbers. Trim the crust and cut into pieces.

  4. Salmon spread-softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crust and cut into pieces.

  5. Shrimp salad: mix 1 cup chopped, cooked shrimp, with 3 tbsp mayo, 1 tsp grated lemon zest, and juice, and 1 tsp each of chopped chives and capers. Sandwich white bread with the shrimp salad and bibb lettuce. Trim crusts and cut into pieces.

  6. Crab salad. Make shrimp salad (above) except replace shrimp with 1 cup crabmeat. Add sliced avocado.

  7. Pesto chicken. Mix 2 tsp pesto with 2 tbsp olive oil. Brush on thin baguette rounds. Top with sliced, cooked chicken breast, halved and grape tomatoes. Drizzle with more pesto oil.

  8. BLT. Mix 1/3 cup each of mayo and finely chopped bacon. Season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

  9. Tuna salad. Combine 12oz drained canned tuna, 2 tbsp each of minced red onion and chopped nicoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil. Fill with the tuna salad and chopped hard boil egg. Cut in half.

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