nd cut into 4 triangle finger sandwiches.
Place on serving platter
lace, making 2 triple-decker sandwiches.
Thinly slice and salt
Mix tuna, onions, mayonnaise and lemon juice in a large bowl. Season to taste.
Spread the tuna mixture over each slice of bread. Cover four slices with watercress and top each of these with two slices of bread, tuna side down. Remove the crusts and cut each into three finger sandwiches.
Cook onion in margarine until clear.
Mix margarine and onion with Worcestershire, poppy seed and mustard.
Using a sharp knife, cut dinner rolls without separating them down the middle.
Spread margarine mixture over dinner rolls on both cut sides.
Layer ham and cheese over bottom half of dinner rolls.
Replace the tops. Heat at 350\u00b0 for 15 to 20
minutes.
Cut sandwiches apart into 48 finger sandwiches.
In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
Lightly butter one side of the 22 slices slice of bread.
Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
Top with 11 slices of bread.
Cut each sandwich into 4 finger sandwiches.
Cover and chill if not serving right away.
Flake the tuna between your fingers, and add mayonnaise. Mix well.
Add olive and onion. Mix well.
I put extra mayonnaise on the bread if making a sandwich.
Put lettuce on bread.
Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
Serve with dill pickles and chips-- Can't be beat!
Mix the creme fraiche, chives and shallots in a small bowl. Season to taste. Spread half the bread slices with creme fraiche mixture. Top with salmon, then sandwich with remaining bread.
Using a sharp serrated knife (or electric knife), trim crusts. Cut each sandwich into three long fingers. (The trick to tidy-looking sandwiches is to use a fast sawing action, without applying pressure to cut the sandwiches.)
Cover sandwiches with lightly dampened paper towel, then plastic wrap. Refrigerate until ready to serve.
Combine chicken, celery, salt, mayonnaise and olives.
Spread each slice of bread with 1 teaspoon butter, then with 3 tablespoons chicken salad mixture.
Trim crusts and cut each slice crosswise into four finger sandwiches.
Yield:
16 open-faced finger sandwiches.
Chop ham and celery in food processor.
Put all ingredients in large bowl and mix thoroughly.
Spread each slice of bread with soft oleo to seal out moisture.
If sandwiches cannot be made on day needed, make sandwiches and put back in bread wrappers day before.
Just before serving, trim off crusts with electric knife and cut into finger sandwiches.
re salty).
To Make Sandwiches:
Stuff with as much
Madke sandwiches on bread using the cheese or filling you wish.
Trim the crusts from the sandwiches and cut into long, narrow \"fingers\".
Carve a slice of tomato skin into a fingernail and attach it to the ends of the fingers with mayonnaise.
Place cuts at the bottom of the finger sandwich with a serrated blade that's been smeared with red food coloring. Serve and enjoy!
Cut finger rolls in half by separating tops from bottoms. Leave all rolls connected.
Layer bottom rolls with ham and cheese, then top of rolls in pan.
Make mixture of melted butter, soy sauce, onions and mustard.
Cut sandwiches and pour mixture over top.
Bake at 350\u00b0 for 15 minutes.
In a large bowl, combine all ingredients except bread. Season to taste and mix well. Place half bread slices on a board. Spoon chicken mixture onto bread, spreading evenly. Top with remaining slices.
Trim crusts from sandwiches and cut each into three fingers. Arrange on serving platter. Cover and chill until ready to serve.
ach sandwich makes 4 long finger sandwiches.
Stack on a serving
Combine all ingredients and let set overnight before making sandwiches.
Cut sandwiches and serve as finger sandwiches.
Chop almonds until fine; combine with other ingredients.
Trim crust from bread.
Spread one slice with filling.
Top with another slice of bread; cut into finger sandwiches.
Yields 32 sandwiches.
Finely chop pecans, olives and peppers.
Add mayonnaise and season with seasoning salt, garlic powder and black pepper. Spread for open-faced sandwiches or small finger sandwiches.
Combine cabbage, bell pepper, cucumber, carrots and onion, blending well.
In a saucepan, soften gelatin in water.
Add vinegar, Worcestershire sauce, sugar, salt, pepper and paprika. Cook over medium heat until gelatin dissolves, stirring constantly.
Blend into vegetables.
Refrigerate to let flavors meld at least 1 day, preferably 2.
Add mayonnaise just before serving.
Makes about 10 sandwiches or 30 finger sandwiches.
Blend above ingredients and spread on thin sliced assorted breads.
Remove bread crusts and cut sandwiches in quarters or cut with cookie cutters.
Sandwiches may be made ahead and frozen in Tupperware for convenience.
Grate all the vegetables.
Squeeze the vegetables to remove as much water as possible.
Mix 2 tablespoons of the juice with 1 envelope of gelatin.
Put in small container and melt over hot water.
Add drained vegetables to gelatin mixture.
Fold in mayonnaise and salt to taste.
Refrigerate mixture overnight. This filling becomes stiff.
You may want to add more mayonnaise when making sandwiches.
Makes about 3 dozen finger sandwiches.