Finger Sandwiches

Roast Beef and Cheddar


Ingredients
12 slices wheat bread
1/2 pound roast beef, sliced thin
4 oz sharp cheddar cheese, sliced thin
6 tsp horseradish

Directions
Spread horseradish on 6 slices of bread. Divide roast beef between 6 slices of bread spread with horseradish. Divide cheese between remaining 6 slices of bread. Top each roast beef half with a cheese half. Cut crusts off and slice remaining sandwiches in half.

Ham and Swiss

Ingredients
12 slices of white bread
6 tsp of stone ground mustard
1/2 pound of Virgina tavern ham, sliced thin
1/4 pound of Swiss cheese

Directions
Spread mustard on 6 slices of breads. Divide ham between 6 slices of bread spread with mustard. Divide cheese between remaining slices of bread. Top each ham half with a cheese ham. Cut crusts off and slice remaining sandwiches in half.

Smoked Salmon, Cucumber and Dill

Ingredients
12 slices wheat bread
6 oz cream cheese, softened
4 tbsp fresh dill, chopped fine
8 oz smoked salmon, sliced
half a large cucumber, sliced thin

Directions
In a small bowl mix cream cheese and dill together, chill for 2 hours or overnight. (NOTE: you don't have to let the cream cheese and dill chill, however the flavors won't be as blended).

Remove cream cheese mixture from refrigerator and bring to room temperature. Spread 6 slices of bread with cream cheese mixture. Divide smoked salmon between 6 slices of bread spread with cream cheese. Top remaining 6 slices of bread with cucumbers. Top each smoked salmon half with a cucumber half. Cut crusts off and cut remaining sandwiches in half.