This great collection of finger sandwich recipes was originally posted
on TKL by Joe Ames on February 26, 1997. FINGER SANDWICHES

4 tbsp. margarine
1/2 c. water
1/2 c. flour
Dash of salt
2 eggs
1/2 c. shredded Swiss cheese
Melt margarine in water. Add flour and stir
vigorously until ball forms
or pulls away from sides of pan. Remove from heat.
Beat in eggs and add
Swiss cheese. Drop by heaping teaspoonsful on
greased cookie sheet. Bake
at 400 degrees for 20 minutes. Split in half and fill
with your favorite
filling (ham salad, tuna salad, etc.). Makes
approximately 20.
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THELMA LOU'S FINGER SANDWICHES
1/2 c. grated cheese
1/2 c. butter, melted
2 eggs, beaten
1/2 tsp. onion salt
1/2 tsp. garlic salt
Paprika
Bread slices with crusts removed
With mixer combine cheese, butter, eggs, salts. Cut
each slice of bread
into 4 square piece. Place a spoonful of the cheese
mixture on 1/2 of
bread slices; top with remaining bread squares. Top
with another spoonful
of cheese mixture. Sprinkle with paprika. Place on
cookie sheet. Bake at
400 degrees for 10 minutes.
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CHEESE - BACON FINGER SANDWICHES
1 loaf bread with crust removed1/2 lb. shredded
sharp Cheddar cheese
1 lb. fried bacon
1 sm. onion chopped
1 sm. pkg. sliced almonds
1 c. mayonnaise
2 tbsp. Worcestershire sauce
Pepper to taste
Mix: Spread mix onto slice of bread and then cut into
thirds. Place
onto foil covered cookie sheet. May freeze until
ready to cook. Cook
uncovered at 400 degrees for 10 minutes.

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FINGER SANDWICHES
--FILLINGS:--
--EGG SALAD:--
--MINCED HAM:--
1 lb. minced ham, ground
3 tbsp. sweet pickle relish
4 tbsp. (or more) Miracle Whip
--CHICKEN SALAD:--
--TUNA SALAD:--
1 can tuna
2 tbsp. sweet pickle relish
Mayonnaise
Boil 6 eggs or more depending on the amount of
filling you will need.
Cool eggs in cold water. Shell and mash eggs. Add
salt, 2 tablespoons
mayonnaise (or more) and 2 tablespoons sweet
pickle juice. Mix well. Mix
well. Boil 4 chicken breasts or chicken parts until
tender. Cool. Take
meat off bones and grind. Add broth from chicken
and add 1 teaspoon
nutmeg. Make a soft mixture that is spreadable. Mix
tuna, pickle relish
and mayonnaise together. Other fillings that can be
used: Philadelphia
cream cheese with chopped walnuts and maraschino
cherries chopped. Soften
cheese with a little cream and maraschino cherry
juice. Also, jars of
Philadelphia cream cheese and pineapple; peanut
butter with honey added;
cream cheese with strawberries. Assembly of
sandwiches: Using three
slices of bread, butter each slice of bread, white or
whole wheat.
Alternate, putting fillings on the three slices of bread.
The center
slices goes on upside down on the first slice. Butter
this and add another
filling. Put the third slice on top of the second upside
down. You now
have one complete sandwich. Cut crusts off one
complete sandwich.
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HAM 'N SWISS FINGER SANDWICHES
1 pkg. Pepperidge Farm finger rolls or any sm. egg
base rolls, softer ones
work better
1 lb. Oscar Mayer sandwich ham
8 to 10 slices aged Swiss cheese
1 stick butter
2 tbsp. minced onion
2 tsp. mustard
2 tsp. Worcestershire sauce
2 tbsp. poppy seeds
Melt butter. Stir in onion, mustard, Worcestershire
sauce and poppy
seeds. Split rolls and spread with mixture. Add ham
and Swiss. Microwave
on high for 1 minute or until cheese begins to melt.
Enjoy!
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PARTY FINGER SANDWICHES
2 sm. cans chunk chicken or ham
1 med. onion, chopped
1 sm. can crushed pineapple
1/2 c. pecans, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
Combine all ingredients. Take 18 slices of bread and
cut the crust off.
Make 9 sandwiches and cut them each into 4
squares. Makes 36 finger
sandwiches.

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DIANNA'S FINGER SANDWICHES
1 stick butter (not margarine), softened
1 tbsp. mustard
1 tbsp. poppy seed
1 sm. onion, chopped fine
Dash Worcestershire
Australian Swiss cheese, sliced thin
Deli ham, sliced thin
3 pkgs. Pepperidge Farm pre-baked dinner rolls
Mix first five ingredients together. Slice dinner rolls in
half and
spread each side with mixture. Place slices of cheese
on each side and
deli ham on one side. Place together as a sandwich.
Refrigerate until
ready to serve. Bake at 350 degrees for 15 minutes.

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HAM & CHEESE FINGER SANDWICHES
1 (8 oz.) container soft margarine
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
2 tbsp. poppy seed
1 sm. onion, finely chopped
Ham, sliced thin
Swiss cheese
1 pkg. finger rolls
Combine margarine, Worcestershire sauce, mustard,
poppy seed and onion.
Stir well. Cut package of rolls lengthwise and spread
inside, top and
bottom with margarine mix. Layer with ham, cheese
and another layer of ham
and return top portion of rolls. Return all to original
foil pan, cover
with foil and heat at 300 degrees for approximately
15 minutes.
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CUCUMBER FINGER SANDWICHES
2 (8 oz.) cream cheese, softened
3 med. cucumbers, peeled, grated & squeezed in
paper towels to remove water
1 sm. carrot, peeled & grated
1/2 c. mayonnaise
1 tsp. garlic salt
2 tsp. seasoning salt
2 loaves bread, freeze, then cut off crusts & half or
quarter slices
Mix all ingredients with mixer and spread onto bread
slices. Chill so that the cream cheese mixture "sets".

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OLIVE - NUT MIXTURE FOR FINGER
SANDWICHES
8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. finely chopped nuts (pecans)
1 c. chopped pimento stuffed olives, well drained
Dash of pepper
Blend the softened cream cheese with mayonnaise
until very smooth - no
lumps. Stir in chopped pecans, olives and pepper.
Mix well, cover; place
in refrigerator overnight. Set out at room temperature
for about 1 hour
until ready to use for little tea-type sandwiches.

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OZARK HILLBILLY FINGER SANDWICHES
6 slices bacon
1/2 c. catsup or BBQ sauce
1/4 c. pickles (optional)
1/3 c. chopped onion
2 lg. eggs
1/4 c. diced green peppers (optional)
Chop the bacon into small pieces. Saute (fry to all
the hillbillies)
bacon and onion in skillet until the bacon and onions
are brownish colored.
Set aside skillet. Mix catsup-BBQ sauce, egg and
optional ingredients
together in small bowl. Return skillet to heat, stir in
liquid mixture to
bacon and onion, and continue to stir until thick.
Spread thinly on toast
points and garnish with sliced olives. Never, ever, let
the men see you
make these sandwiches! 'Cause they won't eat it if
you tell 'em what is in
'em!!

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VEGETABLE FILLING FOR FINGER
SANDWICHES
1 c. celery, chopped fine
2 tomatoes, chopped fine
1 green pepper, chopped fine
1 med. onion, chopped fine
1 cucumber, chopped fine
1 tbsp. gelatin
2-3 tbsp. boiling water
2 c. mayonnaise
Combine the vegetables. Dissolve the gelatin in a
small amount of cold
water. After this has dissolved, add 2-3 tablespoons
boiling water. Mix
this with the vegetables, salt to taste. Add
mayonnaise and mix well.
Refrigerate overnight. Keeps 4-5 days. Serve with
party breads or crackers.

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FINGER TUNA SANDWICHES
1 (6 1/2 oz.) light tuna in water
1/4 c. finely chopped onion
2 tbsp. chopped cucumber
1/4 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. black or white pepper
1/2 c. safflower mayonnaise OR
1/2 c. salad dressing
16 slices bread
4 slices longhorn cheese
1 c. small-curd cottage cheese
2 tbsp. sour cream
Black olives or stuffed olives for garnish
HOT TUNA FINGER SANDWICHES:To serve
Tuna Finger Sandwiches:
Drain tuna and flake. In a small mixing bowl combine
tuna with onion,
cucumber, parsley, salt, and pepper. Add
mayonnaise and mix well. Toast 8
slices of bread. Spread about 2 tablespoons of the
tuna mixture over each
of four slices of toast. Place sliced cheese on another
four slices of
toast. Combine and microwave for 20 seconds on
HIGH. Spread the remaining
tuna mixture over four regular slices of bread. Blend
remaining cottage
cheese with sour cream and spread on the other four
slices of bread.
Combine into sandwiches and cut the crusts from the
edges. Cut each
sandwich into 4 triangles. Top each sandwich with a
slice of olive on a toothpick and arrange on a platter.