Open-Faced Finger Sandwiches

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 18 finger sandwiches
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9 thin slices whole-grain bread

Prosciutto and Ricotta:

3 tablespoons ricotta

1 teaspoon extra-virgin olive oil 

1/2 teaspoon lemon zest (1/2 lemon) 

Pinch kosher salt 

3 thin slices prosciutto San Daniele, halved lengthwise 

12 leaves baby arugula


1/2 avocado, thinly sliced

2 teaspoons toasted quinoa (see Cook's Note)

1/4 teaspoon flaky sea salt 

1/8 teaspoon chile flakes 

1 tablespoon extra-virgin olive oil 

Smoked Salmon:

2 tablespoon creme fraiche

2 teaspoons capers, chopped 

3 slices smoked wild salmon, halved 

Twelve 1-inch pieces fresh chives 


  1. Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
  2. For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
  3. For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
  4. For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

Cook’s Note

Rinse 1/2 cup quinoa under cold running water. Heat a medium skillet over medium heat. Add the damp quinoa to the pan and cook, stirring often, until the quinoa is dry, lightly brown and beginning to pop, 5 to 7 minutes. Remove the pan from the heat and pour the quinoa onto a large plate to cool completely. Store in an airtight container in the refrigerator for up to 5 days.

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