HAM FINGER SANDWICHES RECIPES RECIPES

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HOW TO MAKE HAM BISCUIT SANDWICHES WITH APRICOT MUSTARD ...



How to Make Ham Biscuit Sandwiches With Apricot Mustard ... image

Whether served for Easter brunch or Sunday morning family breakfast, these ham biscuit sandwiches with apricot mustard take standard ham sandwich recipes to a delicious new level.

Provided by Kate Merker

Categories     birthday party    brunch    Easter    breakfast

Total Time 40 minutes

Prep Time 0S

Cook Time 0S

Yield 9 servings

Number Of Ingredients 12

3 1/2 c.

all-purpose flour, spooned and leveled, plus more for work surface

1 1/2 tbsp.

baking powder

3/4 tsp.

baking soda

1 1/2 tbsp.

sugar

1 tsp.

kosher salt

1/2 c.

(1 stick) cold unsalted butter, cut into pieces, plus 2 teaspoons melted

1 3/4 c.

cold buttermilk

Sliced ham 

Apricot Mustard (below), sliced extra-sharp Cheddar, and lettuce leaves, for serving

1/2 c.

apricot jam

2 tbsp.

whole-grain mustard

1 tbsp.

Dijon mustard

Steps:

  • Preheat oven to 450°F. Whisk together flour, baking powder, baking soda, sugar, and salt in a bowl. Cut in cold butter with a pastry blender or fork until coarse crumbs form.  Make the biscuits: Stir buttermilk into flour mixture until just combined. Turn out dough onto a well-floured work surface and knead lightly 3 or 4 times. Pat into a 3/4-inch-thick rectangle. Cut into 9 squares and transfer to a baking sheet, placing close together but not touching. Brush with melted butter. Bake until golden brown, 18 to 20 minutes. Halve biscuits and top with ham. Serve with Apricot Mustard, Cheddar, and lettuce alongside. Make the Apricot Mustard: Whisk together apricot jam, whole-grain mustard, and Dijon mustard in a bowl. Makes 2/3 cup.

HOW TO MAKE TRADITIONAL AFTERNOON TEA FINGER SANDWICHES: 5 ...



How to make traditional afternoon tea finger sandwiches: 5 ... image

Five finger sandwiches are traditionally served for afternoon tea in England: ham and mustard, cucumber, egg and cress, smoked salmon and coronation chicken. Here are the recipes.

Provided by Rachael Matthews

Categories     Afternoon tea

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3

Number Of Ingredients 28

2 slices bread
butter
1 tsp wholegrain mustard
1 slice cured ham
2 slices bread
2 tbsp cream cheese
fresh chives ((about 5 chives))
fresh mint ((about 3 average leaves))
1 piece cucumber (8-10 cm long)
salt
2 slices bread
2 tbsp unsalted butter
squeeze lemon juice
1 piece smoked salmon
2 slices bread
1 boiled egg
1 tbsp mayonaise
fresh chives
salt and pepper
¼ tsp mustard
fresh cress or watercress
2 slices bread
1 tbsp mayonaise
1 tbsp plain yoghurt
1 tsp mango chutney
¼ tsp curry powder
50 g cooked chicken
cress or watercress

Steps:

  • Ham and mustard finger sandwiches
  • Cucumber with mint cream cheese finger sandwiches
  • Smoked salmon with lemon butter finger sandwiches
  • Egg and cress finger sandwiches
  • Coronation chickent finger sandwiches

Nutrition Facts : Calories 498.73 kcal, CarbohydrateContent 50.91 g, ProteinContent 18.81 g, FatContent 24.56 g, SaturatedFatContent 9.59 g, TransFatContent 0.36 g, CholesterolContent 56.55 mg, SodiumContent 781.3 mg, FiberContent 4.77 g, SugarContent 9 g, ServingSize 1 serving

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  • Preheat oven to 450°F. Whisk together flour, baking powder, baking soda, sugar, and salt in a bowl. Cut in cold butter with a pastry blender or fork until coarse crumbs form.  Make the biscuits: Stir buttermilk into flour mixture until just combined. Turn out dough onto a well-floured work surface and knead lightly 3 or 4 times. Pat into a 3/4-inch-thick rectangle. Cut into 9 squares and transfer to a baking sheet, placing close together but not touching. Brush with melted butter. Bake until golden brown, 18 to 20 minutes. Halve biscuits and top with ham. Serve with Apricot Mustard, Cheddar, and lettuce alongside. Make the Apricot Mustard: Whisk together apricot jam, whole-grain mustard, and Dijon mustard in a bowl. Makes 2/3 cup.
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