HOW TO MAKE FINGER SANDWICHES

FINGER SANDWICH TIPS

Line up slices of fresh bread on a work surface. Spread mayonnaise (or a combination of mayo and mustard) on all slices.

Layer half the slices with thinly sliced deli meats or other filling and top with remaining bread. 

Trim crusts with an electric or serrated knife.

Cut diagonally into quarters and stack on a serving platter.

To keep sandwiches fresh, cover them loosely with a sheet of wax paper, place a damp kitchen towel over the wax paper and refrigerate until serving time

MINI MUFFULETTAS

Mini Muffulettas

2 (16-oz.) jars mixed pickled vegetables (giardinera)

3/4 cup pimiento-stuffed Spanish olives, chopped 

2 tablespoons bottled olive oil-and-vinegar dressing 

12 small dinner rolls, cut in half 

6 Swiss cheese slices, cut in half 

12 thin deli ham slices 

12 Genoa salami slices 

6 provolone cheese slices, cut in half 

1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.

2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.

Note: We used half Mezzetta Hot Italian Mix Giardiniera pickled vegetables, half pickled cocktail onions and Newman's Own Olive Oil & Vinegar dressing.

PISTOLETTE ROLLS

PISTOLETTE ROLLS

For the 2 Hour Sponge:

•  1 cup of warm water (100 to 110 degrees)

•  2-1/2 teaspoons of rapid-rise yeast

•  Pinch of granulated sugar

•  1-1/2 cups of bread flour*

For the Dough:

•  1 cup of warm water (100 to 110 degrees)

•  1 tablespoon of honey

•  3 tablespoons of olive oil

•  2-1/2 teaspoons of salt

•  4 cups of bread flour

Instructions

Proof the yeast by combining with the warm water and a pinch of sugar. Let sit for 5 minutes. Put the bread flour in your mixer bowl and stir in the water and yeast mixture. Cover the entire mixer bowl with a thick towel and let sponge bubble up for 2 hours. Okay to stir down if it begins to bubble up out of the bowl.

To the sponge, add the water, honey, olive oil, salt and flour; stir to combine. Using dough hook, knead on low speed for 8 to 10 minutes until you have a good, elastic dough. Remove dough hook, spray top of dough with non-stick spray and cover entire mixer with a large, clear plastic bag and allow to rise 45 to 90 minutes or until about doubled.

Cover a baking pan with quick spritz of non stick spray and place a sheet of parchment paper in the pan. Turn dough out onto a lightly floured surface, and pull off 12 equal pieces of dough. Shape into oval rolls and place on parchment paper about an inch or so apart. Spray a sheet of plastic wrap with cooking spray and place on top of rolls to keep them from drying out and set in a draft free spot to allow to rise about 20 to 30 minutes until they puff up.

Preheat oven in the meantime to 400 degrees F. If a crusty bottom is desired, place a baking stone in the lowest part of the oven when you preheat. You may also score rolls across the top or snip with scissors for a decorative affect if desired.

Before placing the rolls in the oven, spritz them very lightly with water, place in oven and spritz inside of oven also to create a more crispy crust. For softer and shiny rolls, brush tops with melted butter or oil before baking.

Bake for approximately 25 to 30 minutes until rolls are brown

TORTILLA ROLL-UPS

TORTILLA ROLL-UPS

2 large packages of softened cream cheese

4 cloves minced garlic

1/4 cup chopped green onions 

1/4 cup chopped jajapeño peppers

10-12 flour tortillas

Combine cream cheese, garlic, green onions and jalapeños.  Spread on tortillas.  Roll up Jelly-roll fashion.  Place Seam side down and slice in 1 inch pieces.  Serve with salsa or guacamole!

ROLLED SANDWICHES (Finger Sandwiches)

Rolled Sandwiches

This way with finger sandwiches is so old it's new. After slicing you have neat little spirals of sandwiches with contrasting layers of bread and filling. Ham salad, chicken salad, shrimp or crab salad and pimento cheese work beautifully. Make sure there are no large chunks in your filling or the bread will tear. A very elegant way to entertain.

Trim crusts from fresh sandwich bread. Put slices between 2 damp tea towels (flour sack towels are perfect) and roll with rolling pin. Spread slices with desired filling. Roll up and seal edges with melted butter. Roll up each sandwich in waxed paper or plastic wrap like a carpet; twist ends tightly. Store in refrigerator. You may cut each sandwich into four smaller cylinders to serve if desired for ease of handling.