Grown Up Ham And Cheese Finger Sandwiches

Serving 24 people

40 min


  • brown sugar 1 1/2 tablespoons brown sugar
  • cider vinegar 3 tablespoons cider vinegar
  • gouda 4 to 6 ounces aged Gouda
  • green apples 1 large or 2 small green apples
  • olive oil Extra-virgin olive oil
  • pepper Freshly cracked black pepper
  • prosciutto 8 thin slices prosciutto
  • red onion 1/2 small red onion, very thinly sliced
  • water 1/2 cup water
  • watercress 1/2 bunch watercress
  • white bread 8 slices thin white bread, recommended: Pepperidge Farm
  • whole grain mustard 1 tablespoon Dijon or whole grain mustard, apple butter or chutney
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How to make it

  1. Preheat the oven to 400 degrees F.
  2. Bring water, vinegar and brown sugar to a boil.
  3. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
  4. Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
  5. To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
  6. Place a dab or smear of mustard on the bread.
  7. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper.
  8. Serve at room temperature.