English and Italian Finger Sandwiches
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 252
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 29
- Sodium
- 977
- Total: 15 min
- Active: 15 min
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.