Grown Up Ham and Cheese Finger Sandwiches

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"white bread" - Really? Who uses white bread anymore???
Otherwise, sounds like a yummy idea.

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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.

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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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I have made these half a dozen times and each time they are a hit. I always serve the pickeled onions on the side so people can add if they want, and believe they add an extra kick. I have also passed this to quite a few people, so definetly a keeper.

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These were easy to make and delicious! Some of my family members are allergic to apples, so I made 1/3 third with apples, 1/3 with pears, and 1/3 with not fruit. All three styles received equal compliments. I have already been asked to make these again for Christmas.

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I made these for a party where all the other food was catered, and they were a huge hit. I used a French baguette, and omitted the watercress because I couldn't find it. People loved them, I will definitely be making these again!

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I liked it, it was good, but I should have spread the mustard more carefully and use long thin slices of apple and cheese. what i found was that the middle of my sandwiches tasted great bc it had all the flavors, but the ends just tasted like toast. but that's my fault, not the recipe's!

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Thank you everyone who took the time to offer your reviews of this recipe. Your thoughtful comments were the reason I selected this recipe over others and I was not disappointed.

One reviewer suggested that we leave out the onion. I disagree. I tasted the recipe both ways and found the onion adds so much, not only to the taste of the recipe, but also aesthetically. It is a very elegant appetizer after all. I was a little worried it might be difficult to assemble, but the mandolin made it a piece of cake.

Therefore, I wholeheartedly recommend following this recipe as written and it is sure not to disappoint.

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Easy to make and very very tasty. Get good proscuitto. I couldn't keep them on the plate- big crowd pleaser.

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Pepperidge Farm Bread is an east coast brand. It's a country white that is a denser bread, which comes in regular slice and thin slices. Great for sandwiches. Heard a rumor that it originated in Tenn somewhere. Nothing like that garbage with balloons on the package.