Rolled Finger Sandwiches with Eight Fillings
rec.food.cooking/Arkie (1998)

Select a loaf of white or brown bread sliced lengthwise. The bread should be very fresh; trim of the crusts.

Spread slices with butter then with the filling combined with mayo or omit butter and use cream cheese filling.

Garnish center of slices with stuffed olives, gherkins or thinly sliced celery sticks for salty fillings. For sweet fillings use maraschino cherries.

Roll slices very tightly, beginning at narrow end as for jelly roll. Wrap in foil or waxed paper and chill at least 1 hour. To serve, cut each roll into slices about 3/4-inch thick.

HAM AND CHEESE FILLING
Makes 1 1/4 cups

1 cup cream cheese
1/2 cup canned ham spread
1/8 tsp salt
pinch of pepper

Beat cheese until smooth, and add remaining ingredients. Beat until the filling is smooth and easy to spread.

Variation 1 - PINEAPPLE
Substitute drained crushed pineapple for the ham and add 5 or 6 finely chopped maraschino cherries.
Variation 2 - OLIVE
Substitute for the ham:
1/4 cup stuffed olives
1 Tbsp finely chopped celery
1 Tbsp finely chopped green pepper
1 Tbsp finely chopped scallions or shallots

HAM FILLING
Makes 1 cup

1 cup minced ham
1/3 cup finely chopped gherkins
1 tsp prepared mustard
1 tsp Worcestershire sauce
1/4 cup mayonnaise (about)
salt to taste

Combine ham, gherkins, mustard and Worcestershire sauce and then add enough mayonnaise to moisten. Season with salt.

SEAFOOD FILLING
Makes 1 cup

1 cup chopped lobster, crab or shrimp
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1 Tbsp lemon juice
1/4 cup mayonnaise (about)
pinch of pepper

Combine crab, green pepper, celery and lemon juice and then add enough mayonnaise to moisten.

EGG FILLING
Makes 2 cups

6 hard boiled eggs, chopped
6 gherkins, chopped
1 1/2 tsp prepared mustard
1/2 tsp onion salt
pinch of paprika
6 Tbsp mayonnaise
salt and pepper to taste

Combine eggs, gherkins, mustard, onion salt and paprika. Fold in mayonnaise and season to taste.

CHICKEN ALMOND FILLING
Makes 1 3/4 cups

1 1/2 cups chopped cooked chicken
1/2 cup toasted almonds
3/4 cup mayonnaise (or less)
pinch of celery salt
salt and pepper to taste

Combine chicken and almonds, then fold in mayonnaise and celery salt. Season with salt and pepper.

SALMON OR TUNA FILLING

1 (15 1/2 oz) can of salmon or 2 cans (7 oz each) tuna
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup finely chopped parsley
1 Tbsp lemon juice
1/2 cup mayonnaise
salt and pepper to taste

Crush salmon with a fork and add celery, onion, parsley, and lemon juice. Mix well and fold in the mayonnaise. Season to taste with salt and pepper.