Photo: Grown Up Ham and Cheese Finger Sandwiches Recipe
Ingredients
- 1/2 cup water
- 3 tablespoons cider vinegar
- 1 1/2 tablespoons brown sugar
- 1/2 small red onion, very thinly sliced
- 8 slices thin white bread, recommended: Pepperidge Farm
- Extra-virgin olive oil
- 1 large or 2 small green apples
- 4 to 6 ounces aged Gouda
- 1 tablespoon Dijon or whole grain mustard, apple butter or chutney
- 1/2 bunch watercress
- 8 thin slices prosciutto
- Freshly cracked black pepper
Directions
Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
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By suzpep_2012
ada, MI
on August 20, 2011
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"white bread" - Really? Who uses white bread anymore???
Otherwise, sounds like a yummy idea.
By seakaeo_7724738
Shreveport, LA
on September 06, 2010
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I found this to have a very nice balance of flavors that hit all areas of the tongue. Found it easier to put the prosciutto in the sandwiches rather than wrapped. Still get the same flavor. The only reason I didn't give this 5 stars is because they lose their texture as they sit. The bread got a little stale and the meat started to dry out a little.
By hawortex_12902679
Staunton, 86
on May 31, 2010
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I made these for a baby adoption shower. It was a 90 degree day, so I opted not to toast the bread. The honoree isn't an onion eater, so I omitted those. Used Pepperidge Farm extra thinly sliced bread and a local prosciutto. Topped with a dollop of grainy mustard. These little sandwiches were a snap to make and the hit of the party. I can't wait to try them on someone else. Thanks for an easy and delicious idea.
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