Turkey Finger Sandwiches

Oxmoor House
Turkey Finger SandwichesRecipe
Oxmoor House
Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones.
32 finger sandwiches


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1/2 pound smoked turkey breast, cut into 1-inch cubes
1/2 cup unsalted butter, cut into pieces and softened
2 teaspoons honey mustard
1 tablespoon orange marmalade
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1/4 teaspoon salt
1 (24-ounce) package sliced firm white bread (we tested with Pepperidge Farm Hearty White)
Fresh whole chives
1/4 cup unsalted butter, softened
1/4 cup chopped fresh parsley


Prep: 58 Minutes

Process turkey in a food processor until chopped. Add 1/2 cup butter and next 3 ingredients; process until almost smooth, stopping to scrape down sides. Transfer turkey spread to a medium bowl. Stir in 1/4 cup parsley, 3 tablespoons chives, and salt.

Trim crusts from bread, using a serrated or an electric knife.

Spread about 1/4 cup turkey spread on 8 bread slices. Top with remaining 8 bread slices; pressing lightly to adhere. Cut each sandwich into 4 fingers, using a serrated knife or an electric knife.

To garnish, tie a whole chive around each finger sandwich, and knot; or spread cut sides of sandwiches with 1/4 cup softened butter, and dip lightly into 1/4 cup chopped parsley. Arrange on a serving platter.

Note: You can make sandwiches up to 1 day ahead. Just lay a damp paper towel over sandwiches before covering with plastic wrap. Store in refrigerator.

Created date

August 2009