Making Proper Finger Sandwiches
The secret to a refined finger sandwich lies in the precision of the assembly. By isolating moisture and using a consistent hand, you create a handheld snack that holds its shape from the first bite to the last.
Consistency is your primary tool
Trim your crusts immediately after assembling the full sandwich to ensure clean, sharp edges. Use room-temperature butter to avoid tearing the bread.
- serrated bread knife
- offset spatula
- chef's knife
- plastic wrap
What goes in.
- 8 slicesPullman loaf, sliced 1/4 inch thick
- 4 tbspunsalted butter, softened
- 1 cupfilling (such as egg salad or cucumber and cream cheese)
- pinchfinely chopped chives
Butter the edges
Spread a thin, edge-to-edge layer of butter on every slice of bread. This seals the crumb and prevents the filling from soaking in and softening the bread.
The method.
Prepare the bread
Lay out all slices on a flat work surface. Use the offset spatula to apply a thin, even layer of butter all the way to the edges of each slice.
Apply the filling
Spread your filling onto four of the buttered slices. Ensure the filling is level, not mounded, and stops just shy of the very edge.
Assemble and press
Place the remaining four slices butter-side down onto the filling. Press down firmly but gently with the palm of your hand to settle the layers.
Trim the crusts
Using the serrated knife, use a sawing motion rather than downward pressure to remove the crusts cleanly from all four sides.
Cut to shape
Cut each sandwich into three long fingers or four small squares. Wrap the finished sandwiches in damp paper towels and plastic wrap until ready to serve.
Other turns to take.
Classic Cucumber
Peel cucumbers into ribbons, salt them to draw out moisture, pat them bone-dry, and lay them over a layer of herbed cream cheese.
Watercress
Remove the thick stems and use only the leaves, tossed lightly in a tiny amount of mayonnaise to keep them from sliding.
When it doesn't go to plan.
Always chill your sandwiches for 20 minutes before cutting to help them set.
Never use warm fillings; bring them to room temperature or chill them first to prevent the butter barrier from melting.
Wipe your knife blade clean between each cut to maintain sharp, un-smeared edges.
The ones that keep coming up.
Can I make these the night before?
You can prep the fillings, but assemble as close to serving as possible. If you must prepare them ahead, keep them airtight in the refrigerator to prevent the bread from drying out.
What is the best bread to use?
A fine-crumbed Pullman loaf is standard because it has a consistent, uniform texture without large air pockets, which makes cutting and presentation cleaner.
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