Dainty finger sandwiches can take the shape of just about any holiday. A seasonally correct sharp cookie cutter will do the trick.
Holiday Cut Outs
Try a leafy shamrock shape for St. Patrick’s Day. The frilly cut outs look more festive than regular sandwiches sliced into sharp rectangles or triangles.
Other holidays could easily fit into free sandwich form too. Hearts for Valentine’s Day, egg shapes for Easter, pumpkins for Halloween. Christmas could be anything from a bell to a snowman to a star. Let your creativity flow with spirit of the season.
Cookie Cut-Rate Costs
In the world of kitchen gadgets, cookie cutters rank as one of the least costly investments. Right before St. Patrick’s Day, I paid a full-price of $1.25 at Sur La Table for my sparkly new 3-leaf-clover cookie cutter. The fact that I bought the very last one made the purchase even more enjoyable.
Fuss Free Food
In any shape, little crust-free sandwiches have a universal appeal. Finger food looks nice on a plate and is easy to eat. No additional condiments, heating, cooling or last minute preparation bustle is required.
Just coat thinly sliced bread with real butter and cream cheese. Add a layer of green vegetable like thinly sliced cucumbers, spinach or watercress. Sprinkle with a little savory spice — Penzeys sandwich sprinkle has a whisper of onion and garlic is nice. Top with a second slice of bread. Press the sandwich together and cut or slice into small shapes.
Kids would enjoy the fast results of this no fuss recipe. The bread trimmings are fun to munch on as you make the sandwiches. Kitchen snacking has no age limitation.
Tea Time Sandwiches
True to the British tradition, tea sandwiches are best served with steaming just out of the kettle hot tea. Call it high tea if you must. Together tea and sandwiches make a proper snack worthy of a queen. Tea time begs for neatly built little sandwiches formed in layers like cemented bricks.
Ingredients:Bread, thinly sliced Butter, room temperature Cucumber, thinly sliced Salt and pepper (or Penzeys sandwich sprinkle) Watercress or baby spinach (optional) Cream cheese, room temperature Seasonal cookie cutters
Line up all ingredients on kitchen counter. Keep bread wrapped in plastic or covered with a damp towel so it does not dry out.
Use a cookie cutter to cut out shapes of bread. Spread a layer of butter on cut out bread top with cucumber. Dust with salt and pepper or Penzey’s sandwich sprinkle if you can get that. Add a few leaves of watercress or baby spinach. Spread a second bread cut out with cream cheese. Lightly press sandwiches together and serve.
Keep sandwiches covered so they do not dry out and refrigerate if made ahead of time. Tea sandwich are best eaten right away.