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How to complete this finger sandwich...

Hi Hounds,

I'm constructing a finger sandwich for a little get together, and I've hit a wall.

My idea is to use soft whole wheat bread, a thin layer of cream cheese, and a tapenade of roasted red bell peppers and walnuts.

But something tells me salt, pepper, and olive oil won't be enough to give the sandwich the kind of "oomph" that's going to make people ask me what my secret is.

What do you think? A little balsamic vinegar? Chopped olives (what kind?)? An herb?

FWIW, the other things being served might be mini lemon cupcakes with swiss meringue frosting, and cardamom shortbread cookies. I thought something savory with an interesting texture and flavor would balance things out.

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    1. re: Sam Fujisaka

      Oh, I like the way you think, Sam (as usual). Do you have a favorite brand? Anchovies are not something I usually use and I don't want to go astray.

      1. re: Pei

        you might want to think anchovy paste

        1. re: laliz

          Yes, I know lots of people who love anchovy flavor (without knowing what it is), but odn't like the texture of the actual fish. So I often "melt" the anchovies in some olive oil while I am cooking. You could whiz it into the cream cheese? I find most brands pretty good so long as the oil it is packed in isn't gross. But you can always rinse them off and pat them dry first.

        2. re: Pei

          Any brand. Just mash one or two in a bowl up with a spoon and mix in with the tapenade.

        1. re: Emmmily

          Gets my vote ... with just a misting of lemon juice/butter mix.

          1. Nice start indeed. I would love some arugula or sprouts on this sandwich. A little bitterness and crunch to offset the smoothness of the peppers and cream cheese. And walnuts go with both of these items well.

            3 Replies
            1. re: smtucker

              I was going to say arugula as well. I also like the idea of kalamata olives, but they will overpower the peppers.

              1. re: smtucker

                Third arugula. Or maybe watercress. Something that gives both the flavor and the texture a little bite.

                1. re: smtucker

                  Arugula was my first thougt. If you don't want leaves on the sandwhich you could make a simple light arugula pesto to use.

                2. Along the fish theme, albacore tuna.