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Finger sandwiches

  • Easy
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Finger sandwiches

Recipe Ingredients

MINTY PEA & PECORINO

  • 230g frozen (thawed) or fresh (cooked) peas
  • ½ cup grated pecorino cheese
  • 3 tbsp Greek yoghurt
  • ½ tsp each salt and pepper
  • 2 tbsp finely chopped fresh mint
  • 1 tbsp snipped chives
  • Soft white bread

CRAB, MANGO & CUCUMBER

  • 230g crab meat or solid canned tuna, drained
  • ½ cup finely chopped ripe mango
  • 3 tbsp finely chopped fresh coriander
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp pepper
  • Thin slices of mini cucumber
  • Soft white bread

PIMIENTO CHEESE

  • 230g grated mature Cheddar cheese
  • 85g cream cheese, softened
  • ⅔ cup pimientos, drained well and chopped
  • 2 tbsp mayonnaise
  • 2 tsp lemon juice
  • ⅛ tsp cayenne pepper
  • Pumpernickel or rye bread

Recipe Directions

MINTY PEA & PECORINO

  1. In a food processor, pulse 230g frozen (thawed) or fresh (cooked) peas, ½ cup grated pecorino cheese, 3 tbsp Greek yoghurt and ½ tsp each salt and pepper until mostly smooth, scraping bowl occasionally.
  2. Fold in 2 tbsp finely chopped fresh mint and 1 tbsp snipped chives. Makes about 1 cup. Serve sandwiched on soft white bread.
  3. Cut off crusts and cut into squares or, with a 5cm round cutter, cut into circles.

CRAB, MANGO & CUCUMBER

  1. Mix together 230g crab meat or solid canned tuna, drained, ½ cup finely chopped ripe mango, 3 tbsp finely chopped fresh coriander, 2 tbsp extra-virgin olive oil, 1 tbsp lime juice, ½ tsp salt and ¼ tsp pepper until just combined. Makes about 2 cups.
  2. Place thin slices of mini cucumber on soft white bread to form thin layer; top with crab salad, then more bread.
  3. Cut off crusts and cut into squares or, with a 5cm round cutter, cut into circles.

PIMIENTO CHEESE

  1. In a medium bowl with mixer on a medium speed, beat 230g grated mature Cheddar cheese; 85g cream cheese, softened; ⅔ cup pimientos, drained well and chopped; 2 tbsp mayonnaise; 2 tsp lemon juice; and ⅛ tsp cayenne pepper until well combined. Makes about 2 cups.
  2. Serve sandwiched on pumpernickel or rye bread.
  3. Cut off crusts and cut into squares or, with a 5cm round cutter, cut into circles.

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