Italian Club Finger Sandwiches |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love Rachel Ray's cooking show. Enjoy. Ingredients:
6 slices thin cut white bread (recommended -- pepperidge farm thin white sandwich bread) |
1 cup soft spreadable herb cheese spread (recommended -- alouette) |
8 slices prosciutto di parma |
12 leaves fresh arugula or 12 leaves basil |
2 plum tomatoes, thinly sliced |
salt |
2 radishes, thinly sliced |
toothpick |
Directions:
1. Trim all crusts from bread.
2. Spread 4 slices with herb soft cheese.
3. 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.
4. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches.
5. Thinly slice and salt the radishes.
6. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich.
7. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.
8. The yield will be 8 triple-decker, square-shaped, club finger sandwiches, 2 per portion.
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