Offering your guests finger sandwiches is a way to provide a number of dining choices in small portions. Finger sandwiches usually are no bigger that 2 inches wide, filled with a variety of meats, cheeses and condiments. These sandwiches generally are set out on a decorative platter, allowing your guests to choose whichever sandwich they want. Include a variety of options when making your finger sandwiches, to make your presentation look nice.
Things You'll Need
- Bread or tortilla wraps
- Luncheon meat
- Sandwich spreads
- Fruit and vegetables
Choose a variety of breads with varying degrees of color, such as Italian bread, rye bread and pumpernickel. Use tortilla wraps for variety. Look for flavored wraps that have some color, such as spinach or red bell pepper tortillas.
Fill the sandwiches and wraps with even layers of luncheon meat -- such as ham, turkey or roast beef -- as well as cheese. Add a thin layer of condiments, such as mustard or mayonnaise, to help the meat and cheese adhere to the bread better.
Make up sandwich spreads with canned or fresh fish, such as tuna and salmon, or spreadable cheeses like brie and pimento spread.
Line a big platter with lettuce leaves, such as romaine or butterhead.
Cut the sandwiches into neatly trimmed shapes -- triangles, squares or rectangles. Remove the crust from all sandwiches. Cut any wrap sandwiches into 2-inch sections, removing the end pieces.
Arrange the sandwiches neatly on a platter. Set any triangle-shaped sandwiches so that the points are facing upward. Arrange any square or rectangular sandwiches so that they can stack on top of one another. Pile wrap sandwiches so that they're arranged snugly in stacks on the platter.
Fill in any gaps on the platter with fresh fruit, such as strawberries or other berries, olives or cherry tomatoes.