RECIPE

Italian Club Finger Sandwiches

Serve with Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus.

Ingredients

  • 6 slices thin cut white bread such as Pepperidge Farm Thin White Sandwich Bread
  • 1 cup soft, spreadable herb cheese such as Alouette brand
  • 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

Preparation

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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