Photo: Italian Club Finger Sandwiches Recipe
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
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.
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By vickyishungry
New Jersey
on May 19, 2012
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I had a girls only party with my college friends, mother, and my sister and her friends. I followed this recipe just excluding radishes and now every time I see my friend Drew and Lisa, we joke around saying "Where's the Italian sandwiches?" It was a big hit. I highly recommend this. It's many flavors make it sublime.
By Petunio 20
on January 28, 2011
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interesting
By Cooking Cutie11
Rockland County, NY
on February 16, 2010
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I took a few liberties with this recipe and instead of using spreadable cheese, I used fresh unsalted mozzarella and rosemary-infused oil. I also left out the radishes and used basil, which went with with the cheese and tomato. The salty prosciutto was delicious with the mozzarella. I also used a hearty white bread and since I was serving 2 people, just made 2 double layer sandwiches sliced in half.
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