Assorted Finger Sandwiches

  • recipe photo
  • To make these delectable little sandwiches the best they can be, use wider sandwich bread.

These quintessential shower favorites are as easy as they are delicious.

Salmon and Cream Cheese Sandwiches


  • 8 slices dark rye bread
  • 6-8 ounces whipped cream cheese
  • 6-8 ounces Smoked salmon
  • Fresh-ground pepper
  • 1 1/2 tablespoons chopped fresh dill


  • Mix dill into cream cheese.

  • Spread cream cheese on four slices of bread.

  • Divide up salmon among the four sandwiches.

  • Sprinkle with black pepper and salt to taste.

  • Top off sandwich and cut off the crusts. For clean edges, trim with a very sharp chef's knife or serrated knife after the sandwich has been assembled.

  • Cut in half lengthwise to create long, thin sandwiches.

Classic Cucumber and Watercress Sandwiches


  • 8 slices light rye bread
  • 1 English cucumber
  • 6 ounces whipped cream cheese
  • 1 cup watercress or baby arugula
  • Salt


  • Peel cucumber and thinly slice.

  • Salt slices and sandwich between paper towels. Let sit for 20-30 minutes.

  • Chop watercress and mix into cream cheese.

  • Distribute the cream cheese mixture evenly on each slice, spreading into a thin layer.

  • Arrange cucumber slices on four of the bread slices.

  • Place the other four slices of bread on top.

  • Trim off the crusts of each sandwich using a sharp knife.

  • Cut into long, thin pieces.

Egg Salad Sandwiches


  • 8 slices white bread
  • 6 hard-boiled eggs
  • 6 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard (optional)
  • 2-3 tablespoons chopped fresh chives
  • Salt and pepper


  • Peel and chop eggs.

  • Transfer eggs to bowl, and mix in mayo and mustard.

  • Add chopped chives, salt and pepper to taste.

  • Assemble sandwiches on white bread.

  • Trim off the crusts of each sandwich using a sharp knife.

  • Cut into long, thin pieces.