The ubiquitous ham and cheese sandwich might sound boring but these are no ordinary ham and cheese sandwiches. The filling is a mixture of chopped sweet ham, cream cheese, chopped skinless pimiento, salt, pepper and parsley flakes. The sandwiches are no more than two inches square as they are meant to be served as finger food for a cocktail party or to accompany coffee or tea.
What can I say? I’ve been experimenting a lot in preparation for the holidays. That way, I’ll know which dish is fuss-free, which can be made ahead and which are so laborious that I should reserve them for occasions when I have a lot of spare time and energy. This ham and cheese filling falls under the “can be made ahead” category. Mix the filling a day or two before you need it. It keeps well in the fridge for a couple of days.
Mini ham and cheese sandwichesPrint Pin
- 250 grams sweet ham chopped
- 250 grams cream cheese softened to room temperature
- 3 to 4 tablespoons bell pepper roasted and skinned
- salt to taste
- ground pepper to taste
- 1 tablespoon dried parsley flakes use twice as much is using fresh
- There is only one step in making the filling — just put everything in a bowl and mix. For best results, chill before use.
- Now, for the mini-sandwiches.
- Cut off the crusts of eight slices of bread. You can use white bread, whole wheat bread or even multi-grain bread. Take your pick. Oh, and there’s no need to throw away the crusts. You can make them into pudding.
- Top a slice of bread with lettuce leaves. Pile on the ham and cream cheese filling. Top with another slice of bread. Cut into quarters. Squares or triangles — whatever strikes your fancy.