Finger Sandwich Platter
Recipe Type: Appetizers
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
Simplicity revisited- Finger Sandwich Platter
Masala Grilled Veggie
  • 2 slices each of red and green pepper, approximately 1 inch thick
  • 1 thin slice eggplant or zucchini
  • 2 baby carrots, sliced thin
  • 1 teaspoon olive oil
  • ½ teaspoon curry powder
  • Salt & pepper
  • ½ teaspoon mayonnaise
Indian Cheese & Pickle
  • 2 tablespoons grated gouda/cheddar
  • Some butter
  • ½ teaspoon Indian mango pickle
  • Salt & pepper
Spicy Sausage & Cream Cheese
  • 1 spicy/jalapeno chicken sausage
  • 1 teaspoon cream cheese
  • 2 tablespoons finely chopped mixed veggies (I used carrots, onion, green and red pepper)
  • Pepper
  • 6 slides of brown bread (or any bread of choice), edges removed
  • Salad leaves
Masala Grilled Veggie
  1. Heat oil in a non-stick pan. Add all the veggies & spices and sauté on medium flame till they are charred and soft. Keep turning them so they don’t burn. You can cook them to your liking, I like mine very soft and nearly burnt so I cook for a bit longer. Remove from heat and cool slightly. Apply mayonnaise on one slice. Top with vegetables and a salad leaf and close with the other.
Indian Cheese & Pickle
  1. Butter one slide of bread, and put the pickle on the other. Top with grated cheese, salt & pepper. Add a salad leaf if you wish and close the sandwich.
Spicy Sausage & Cream Cheese
  1. Cut the sausage lengthwise into 4-5 strips. Grill on a pan till brown. In the meantime, mix all the veggies with the cream cheese, along with a little pepper and apply on one of the slices of bread. Top with the sausage strips, a salad leaf and the other slice.
Finishing up
  1. Divide and cut all sandwiches into 3 pieces around 1-1.5 inch wide. Toast on a pan or in a pre-heated 350 degree F oven for 10 minutes before serving.
  2. Don’t discard the edges of the bread as they make great bread-crumbs. Just pop into a 400 degree oven for 15-20 minutes, turning them now and then so they don’t burn. Blend in a mixer and keep for use later.
Recipe by Honest Cooking at