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Oxmoor House Photo by: Oxmoor House

Turkey Finger Sandwiches

Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones.

Oxmoor House JUNE 2006

  • Yield: 32 finger sandwiches
  • Prep time: 58 Minutes


  • 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


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.


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Turkey Finger Sandwiches Recipe