English and Italian Finger Sandwiches

Total Time:
15 min
Prep:
15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
  • 1/3 cup roasted red peppers
  • 1/3 pound thinly sliced salami
  • 1/3 pound thinly sliced prosciutto di Parma
  • 1/3 pound thinly sliced mortadella
  • 1/2 cucumber, peeled if waxy, thinly sliced
  • Fresh basil leaves, as needed
  • 4 to 5 pickled pepperoncini, sliced
Directions
  • Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.

  • Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve.


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