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Finger sandwiches
Finger sandwiches
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Delicious chicken and trout finger sandwiches perfect for sharing at parties or as a light lunch for book clubs.
Ingredients:
  • 556.88 gm whole-egg mayonnaise (see notes)
  • 36 slices soft white bread, spread lightly with butter
  • 82.50 ml firmly packed basil leaves, blanched, refreshed, chopped
  • 1.6kg free-range chicken
  • 125.00 ml finely chopped chives
  • 2 tender stalks celery, finely chopped
  • 11.80 gm Dijon mustard
  • 8 hard-boiled eggs, shelled, chopped
  • 500.00 ml mustard sprouts (or alfalfa and onion sprouts)
  • 3 Lebanese cucumbers, peeled, thinly sliced lengthways avoiding seed core
  • 1/2 lemon, juiced, rind finely grated
  • 4 x 180g ocean trout fillets, skinned, pin-boned
Instructions:
  • In a food processor, combine basil and 3/4 cup mayonnaise until finely chopped. Preheat oven to 190°C. Season chicken with salt and pepper, then roast in a pan for 1 hour or until juices run clear when pierced. Let cool, remove meat from bones, shred finely, then mix with basil mayonnaise, chives, and celery. Season to taste, spread mixture over 6 bread slices, and top with remaining 6 slices. Trim crusts and cut into 3 fingers for sandwiches.
  • Mix together a delightful combination of 3/4 cup of mayonnaise, mustard, and eggs. Generously spread this tasty mixture over 6 slices of bread. Add a layer of fresh cress and top with another 6 slices of bread. Trim off the crusts and cut the sandwiches into 3 finger-sized portions. Enjoy your flavorful egg sandwiches!
  • Sprinkle 1 teaspoon of salt over the cucumber in a sieve set over a bowl. Let it sit for 20 minutes, then pat it dry with paper towels. Mix lemon zest and juice into the rest of the mayonnaise. Place the fish on an oven tray lined with baking paper. Season the fish and grill it under a preheated grill for 5-7 minutes or until nearly cooked. Let it cool, then break it into large pieces. Drain any liquid and mix the fish with just enough lemon mayonnaise to coat. Spread half of the trout mixture onto 6 bread slices, add cucumber, the rest of the fish, and the remaining 6 bread slices on top. Trim the crusts and cut the sandwiches into 3 fingers each.

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