I must confess, the concept of finger sandwiches as associated with bridal and baby showers is completely lost on me. I often see discussions on cooking forums where people ask for suggestions on what to serve at the showers they are hosting, and inevitably someone always “finger sandwiches… like cream cheese and cucumber, and… ???” Ok honestly I don’t know what else is really typical for a finger sandwich, probably because I don’t pay attention because they don’t sound all that appealing to me. And, I’ve never actually been to a shower or any party where finger sandwiches were served.
If you know me by now you know that I pretty much always stray a bit from the ordinary, so if I were to come up with a finger sandwich, you’d bet it would be cute, flavorful, and a little different than what the girl next door is serving. These delish lil’ cuties came about as a result of my good friend Ronnie asking me for a little help with her son’s second birthday. The party was at 11am, and we needed some lunchtime snacks for the adults. I didn’t want it to be anything too heavy, and I immediately thought of the mini cocktail-sized pitas I love from Trader Joe’s. I have used these several times to make mini burgers, or sliders if you will, for cocktail parties. I decided they’d also be great stuffed with light and flavorful sandwich fillings for this early afternoon affair. It wasn’t until the day of the party that I realized I had actually made finger sandwiches. I’m including them here because I think the concept is also great for those searching for a little twist on that shower classic!
Adapted from Whole Foods
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons light mayonnaise
2 tablespoons nonfat milk
Salt and pepper to taste
1 1/4 – 1 1/2 lbs boneless, skinless chicken breast, pounded to even thickness
2 tbsp olive oil
2 tbsp herbs de provence
freshly ground salt and pepper
2 green onions, thinly sliced
1 Granny Smith apple, cored, and chopped finely
about 3oz sharp cheddar cheese, sliced thinly
mini cocktail pita, sliced in half, for serving
Heat grill over medium-low heat. Place chicken in a bowl with olive oil, salt and pepper, and use hands to coat chicken in oil and seasonings. Grill for about 10-15 minutes on each side, until cooked through. When cool enough to handle, chop finely. Add to a bowl with apple and green onion.
Combine dressing ingredients in blender and process until smooth. Pour over chicken mixture and stir to coat. Can be made ahead and chilled to combine flavors. To serve, slice the pita in half and fill each one with a small scoop of chicken salad and a slice of cheese.
adapted from Whole Foods
grated zest from 1/2 lemon
Combine all ingredients in and mix well. Can be made ahead and chilled to combine flavors.