HAM 'N' CHEESE BISCUIT STACKS
These finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 40 appetizers.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 412mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
ITALIAN CLUB FINGER SANDWICHES
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.
STUFFED FINGER SANDWICHES
This recipe is from Secrets of Fat Free Cooking by Sandra Woodruff. Layer turkey, spinach leaves, pepper strips, and artichoke hearts over cream cheese on French bread, and create a memorable appetizer. It is a great dish to take to any gathering. Best if made ahead and allowed to chill for several hours or overnight. I have made it (not so low-fat) using onion and chive flavored cream cheese and I have also made it by adding 1/2 teaspoon of ranch dressing mix to the cream cheese instead of Italian seasoning. You can also use marinated arthichoke instead of canned. Delicious!
Provided by PleasantNancy
Categories Lunch/Snacks
Time 15m
Yield 10-12 sandwich slices, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice French bread lengthwise cutting off the top third of the loaf. Using your fingers, remove and discard enough of the soft inner bread to leave a 1/2-inch-thick shell.
- Combine cream cheese, Italian seasoning and garlic in a small bowl and stir to mix well. Spread half of this mixture evenly over the inside of the bottom shell.
- Roll up turkey slices and arrange them in an even layer on the cream cheese.
- Lay spinach leaves over the turkey.
- Put a layer of red pepper strips over the spinach leaves.
- Put a layer of arthichoke hearts over the red pepper strips.
- Spread remaining cream cheese over the inside of the top shell.
- Place the top shell over the bottom shell to reform the loaf. Wrap the loaf tightly with aluminum foil or plastic wrap.
- Chill for several hours or overnight.
- When ready to serve, unwrap the loaf, and using a serrated knife, cut the loaf diagonally into 1-inch slices. Secure each piece with a wooden toothpick and arrange on a platter and serve.
STUFFED SOURDOUGH SANDWICHES
"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
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