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Finger Sandwich Platter

Finger Sandwich Platter

Shuchi Mittal makes a delightful finger sandwich platter. A recipe from her childhood.
By Shuchi Mittal

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.

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Parsnip Latkes with Smoked Salmon

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


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  • Author: Shuchi Mittal
  • Total Time: 25 minutes
  • Yield: 2 1x

Description

Simplicity revisited- Finger Sandwich Platter


Ingredients

Scale

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

Others

  • 6 slides of brown bread (or any bread of choice), edges removed
  • Salad leaves

Instructions

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.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
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