As a child, finger sandwiches were one thing that I always loved at social gatherings. While my parents mingled and did their grown up thing, I used to eye the appetizers – the highlight of any party of course, at least for me. These sandwiches were fun because each piece was a mystery till you took a bite. It was like a food game – ‘what did you get in yours, I have egg salad’. And while I stayed out of my parents hair, I never missed an opportunity to devour a few every time. For the most part, it was always the traditional stuff- chicken salad, cheese, egg etc. So while reminiscing, I decided to experiment with some flavors, add a slight India touch, and create my own little party platter.
Was it fun? Hell yeah! And it was worth every bit of effort – just to once again wolf them down when no one was watching.
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Finger Sandwich Platter
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A delightful finger sandwich platter with a twist of Indian flavors, featuring masala grilled veggies that are perfect for any gathering.
Ingredients
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 tsp olive oil
- 1/2 tsp curry powder
- Salt & pepper
- 1/2 tsp mayonnaise
Indian Cheese & Pickle
- 2 tbsp grated gouda/cheddar
- Some butter
- 1/2 tsp Indian mango pickle
- Salt & pepper
Spicy Sausage & Cream Cheese
- 1 spicy/jalapeno chicken sausage
- 1 tsp cream cheese
- 2 tbsp finely chopped mixed veggies (I used carrots, onion, green and red pepper)
- Pepper
Others
- 6 slides of brown bread (or any bread of choice), edges removed
- Salad leaves
Instructions
Masala Grilled Veggie
- 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
- 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
- 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
- Divide and cut all sandwiches into 3 pieces around 1-1 1/2 inch wide. Toast on a pan or in a pre-heated 350 degree F oven for 10 minutes before serving.
- 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.
Notes
- These sandwiches are perfect for parties and gatherings, offering a fun surprise with each bite.
- You can substitute eggplant with zucchini if preferred.
- Serve them immediately for the best taste.
- Store any leftover grilled veggies in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0
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Frequently Asked Questions
What is Indian mango pickle and where does it fit in this recipe?
Indian mango pickle (also called aam ka achar) is a sharp, spiced condiment made from raw mango preserved with oil, salt, and spices. In the Indian Cheese and Pickle sandwich, ½ tsp goes on one slice of bread opposite a butter-spread slice, topped with grated gouda or cheddar — it provides a punchy, tangy contrast to the mild cheese. 
Should these sandwiches be served toasted or untoasted?
The recipe recommends toasting — either in a pan or in a preheated 350°F oven for 10 minutes before serving. Notes say serve immediately for the best taste.
What should I do with the bread crusts I trim off?
Don’t discard them — the recipe explicitly says to bake the trimmed edges in a 400°F oven for 15–20 minutes, turning occasionally, then blend into breadcrumbs for later use.
