Sandwich Appetizer and Finger Food Ideas
Serving sandwich appetizers and finger foods is an easy, favorable way to present food at any gathering. Practically any sandwich can be made into a finger sandwich, but there are a few dependable standbys that most every person enjoys. Making a large quantity of dinky sandwiches can be simplified with permissible planning.
Finger rolls are often used at gatherings. They are larger than the midpoint tea sandwich and can be stuffed ahead or placed whole in a basked or on a tray beside a meat and cheese platter for guests to assemble as they choose. Common fillings include ham and cheese, roast beef and cheese, turkey and cheese, or salads like egg salad, ham salad, chicken salad or tuna salad. Vegetables such as tomatoes, lettuce, onions and pickles can be placed on the sandwiches or laid out on a platter beside the sandwich tray. When young people are in attendance, some hosts also furnish peanut butter and jelly sandwiches alongside the more adult choices.
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Tea sandwiches are generally made with white or wheat bread and can include the same ingredients as finger sandwiches. The edges are neatly cut off and the sandwiches are cut into fourths whether diagonally to create triangles or crosswise to form squares. Using a two-inch cookie cutter on the bread can create sandwiches in fancy shapes like flowers or hearts. Another favorite choice for tea sandwiches is the cucumber sandwich, which contains thinly sliced cucumbers and an herb spread of cream cheese, dill, garlic and chives.
Other bread options are mini bagels, flour tortillas or lavash. Mini bagels should be piled high with meat and cheese or salads to ensure the flavor of the fillings are not overpowered by the thick, dense bread. Tortillas and lavash are rolled to encase the fillings and then cut into pieces about one to two inches wide. For gatherings colse to the holidays, spread cream cheese over the tortilla or lavash and then top it with a spoonful of whole berry cranberry sauce, slices of turkey, and a compassionate estimate of stuffing to make flavorful seasonal starters.
Setting food on the table is easier when acceptable preparations are made in advance. Mixing moist salads a day ahead and leaving them in the refrigerator overnight not only reduces the estimate of work that needs to be done on the day of the event, but also allows the flavors time to marry. Spreading a thin layer of butter or cream cheese on both sides of the bread or rolls will keep absorption to a minimum, and as such will help to preclude soggy bread. Cutting vegetables ahead of time will also aid in the assembly or table layout process. With permissible establishment and the right choices in sandwiches, the food at the conference is sure to be a great success.
Sandwich Appetizer and Finger Food Ideas
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