Italian Club Finger Sandwiches

Name: Italian Club Finger Sandwiches
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 6 slices thin cut white bread (recommended: Pepperidge Farm Thin White Sandwich Bread); 1 cup soft, spreadable herb cheese (recommended: Alouette); 8 slices prosciutto di Parma; 12 leaves fresh arugula or basil (spicy vs. sweet); 2 plum tomatoes, thinly sliced; Salt; 2 radishes, thinly sliced; Toothpicks

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

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6 slices thin cut white bread (recommended: Pepperidge Farm Thin White Sandwich Bread)

1 cup soft, spreadable herb cheese (recommended: Alouette)

8 slices prosciutto di Parma

12 leaves fresh arugula or basil (spicy vs. sweet)

2 plum tomatoes, thinly sliced

Salt

2 radishes, thinly sliced

Toothpicks

Directions

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.