Finger sandwiches

title="Finger sandwiches"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Finger-sandwiches.jpg" srcset="https://img.taste.com.au/h9jVJKWU/w720-h480-cfill-q80/taste/2016/11/finger-sandwiches-24611-1.jpeg 720w, https://img.taste.com.au/qLolEtOu/w643-h428-cfill-q90/taste/2016/11/finger-sandwiches-24611-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Finger sandwiches"
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(2) Rate it

• 0:35 Prep


• 1:00 Cook


• Makes 18 of each type


• Capable cooks

These chicken and trout finger sandwiches are ideal for passing around at cocktail parties or serve them as a light lunch at your next book club meeting.

Featured in
Free range recipes, British recipes

Ingredients

• 2 1/4 cups whole-egg mayonnaise (see notes)


• 36 slices soft white bread, spread lightly with butter

Chicken & basil

• 1/3 cup firmly packed basil leaves, blanched, refreshed, chopped


• 1.6kg free-range chicken


• 1/2 cup finely chopped chives


• 2 tender stalks celery, finely chopped

Egg, mustard & cress

• 2 teaspoons Dijon mustard


• 8 hard-boiled eggs, shelled, chopped


• 2 cups mustard sprouts (or alfalfa and onion sprouts)

Ocean trout, cucumber & lemon mayonnaise

• 3 Lebanese cucumbers, peeled, thinly sliced lengthways avoiding seed core


• 1/2 lemon, juiced, rind finely grated


• 4 x 180g ocean trout fillets, skinned, pin-boned

Method

• 
  
  
  Step 1
  
  
  
  
  For chicken sandwiches, process basil and 3/4 cup mayonnaise in a food processor until finely chopped. Preheat oven to 190°C. Season chicken with salt and pepper. Place in a roasting pan and roast for 1 hour or until juices run clear when thigh is pierced. Cool. Remove meat in large pieces, discarding skin and bones, then shred finely. Combine chicken, basil mayonnaise, chives and celery. Season, then spread over 6 slices of bread and top with another 6 slices. Trim crusts and cut sandwiches into 3 fingers.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  For egg sandwiches, combine 3/4 cup mayonnaise, mustard and eggs, then spread over 6 slices of bread. Top with cress, then another 6 slices of bread. Trim crusts and cut sandwiches into 3 fingers.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  For ocean trout sandwiches, scatter 1 teaspoon salt over cucumber in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towels. Stir lemon rind and juice into remaining mayonnaise. Place fish on a baking paper-lined oven tray. Season, then cook under a preheated grill for 5-7 minutes or until almost cooked. Cool, then flake into large pieces. Drain liquid and combine fish with enough lemon mayonnaise to moisten. Spread half the trout mixture over 6 slices of bread, top with cucumber, then remaining fish and another 6 slices of bread. Trim crusts and cut sandwiches into 3 fingers.
  
  
  

Notes

To make your own mayonnaise: Process 4 egg yolks and 3 teaspoons Dijon mustard in a food processor until combined. With the motor running, add 300ml canola oil and 300ml olive oil, drop by drop until mixture begins to thicken, then in a slow steady stream, adding 1 tablespoon warm water halfway through. Add juice of 1/2 lemon and season with salt and pepper.

• Author: Sophia Young


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au