Grown Up Ham And Cheese Finger Sandwiches Recipes

Steps:

• Stir together the sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl.
• Lay four slices of jicama out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using.

Steps:

• In a small bowl, combine cream cheese, Cheddar cheese, relish and mustard. Add ham. Divide mixture among three slices of bread; top with remaining bread to make sandwiches.

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• 1. Heat oven to 400•. Cut each biscuit in half CROSSWISE, (not horizontal through middle), making a half moon shape. Place on ungreased cookie sheet, spread tops with a little mustard. (Takes about 2-3 Tbl.) Bake for 10-14 minutes or til golden brown. Cool on wire rack 10 minutes. Meanwhile, in small bowl, combine onions and butter, mix well. In another small bowl mix mustard, mayo and honey. Split each biscuit open with sharp knife. Spread bottoms with butter mixture. Top each with ham, cheese and lettuce. Spread inside tops liberally with mustard-mayo-honey sauce. Place on top/lid. Spear an olive onto frilled pick, then stick through sandwich. You can make a half a batch if you want, but if serving even 10-12 people, best to make 40!