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Hi! I am Betty. Welcome to Betty’s Kitchen! We’re going to be doing finger sandwiches today. The finger sandwiches that we’re going to do are deviled ham and cream cheese with chive on dark rye bread. So, I’m going to get started by getting some bread out here. I usually freeze this before I start doing this particular recipe because it’s nice to have cold bread that is kind of hard, so you can spread on top of it. The spreads that we’re going to use are maybe crumbly or creamy and will not stick very readily to the surface of the bread unless, you have it cold. Now, that’s not a necessity. It’s just a suggestion.
What I am going to do with the bread is to bring it apart like this on a platter or something so that I know that it will go back together like this and I’ll be spreading one side with deviled ham and the matching side that will go up against it with the cream cheese with chives.
Now, this is Underwood Deviled Ham. It’s 4.25 oz. I’ve actually opened a more generic brand that says ham spread that’s about 5 oz., 5 ½ oz. So, either one of those would be fine. Then the cream cheese with chives, it’s actually the one that are reduced fat. It is 8 oz. and I notice it say’s “Chive and Onion.” So, you can substitute whatever works for you in terms of the amount of fat involved. Also, whether it is chive or if it is onion or if it’s a combination of chive and onion, it does need to have some good, zesty flavor like that in order to go along with this spicy ham.
All right, take up a knife that you’ve been using which I have already been using for the deviled ham and come over and spread one of the inner sides. As I’ve said, it does tend to be a little crumbly and it doesn’t want to stick very well unless, you have that good hard surface that will be provided by frozen bread. Frozen bread never freezes completely hard and it falls out at room temperature very fast, so this is not going to be a lot different from thawed bread. And if you choose to do it with bread that has been thawed, that would be fine.
So, just spread a nice amount. You know that that’s going to be one of your toppings or one of your fillings that goes inside the finger sandwich and if you can get that even, that will be nice. It doesn’t matter if you don’t go all the way to the edges. We’ll take care of those in a minute. So, that’s one side. The other side, I’ve picked up a different knife, the one that I’ve been using for the cream cheese spread. So, I get a generous amount and remember, this is the side that’s going to fit against that side. So, I want to spread this side. This is a little easier to spread. It will stick even if you have bread that is thawed and my bread, I’ve had it sitting out—I did a few sandwiches earlier and I’ve had it sitting out long enough that I can’t tell much difference between this and thawed bread. So, don’t worry about that too much. One more scoop here and that about has it. Smooth it up. We want it pretty even but don’t worry about edges. So, I am just going to leave that. It’s kind of messy looking but I am going to move over here, this plate. Remember, this is like this and we’d flip it up, so it matches perfectly.
Now, that’s a big sandwich and if you want to eat it as a sandwich, that would be fine but our goal is to make some finger sandwiches and it’s the first thing to do because this might be a formal type of reception or something. We’re going to make them look pretty and that means I am going to trim off the four edges. I have an electric knife here and that makes it a lot easier and quicker for me. If you just want to use a regular knife, that’s fine. So, excuse the noise. Here it goes. You’ll notice I took hardly anything off. It’s just a matter of getting it nice and straight. That one was curved up a bit, so I took a little more off of that and here, I see that this is not very symmetrical, so I am just going to line it up, lining it up so that it has a straight edge and one more. Just flip it around there so that you get all four sides. As long as it looks nice, that’s our goal, so you don’t have to keep trimming down but what you do at this point is make four fingers out of this. I would go to the middle and make one cut. If you start at the edge, you may have three thin ones and one thick one but if you go to the middle, that assures that you have two halves to work with and then, you’re going to have those. I’m letting this cut through to my old Pyrex dish here. I am going to advice you to be careful with anything that you’re working with and probably, you’re just using regular knife which is fine. That’s it for that sandwich.
So, I made four finger sandwiches. So, let me add them to my collection. What I have here is what I was working out earlier. You can see those nice fillings and a pretty look that it has with the dark brown rye bread. So, let me try to arrange these a little bit better. Put a couple here on the top. That’s what you’re going to serve your guest for finger sandwiches that are very tasty. The best part of them is that not only did they look good but they taste great. Let me take a bite and see what is inside. You can see the edge there and you see the layers. There’s a creamy with a little bit of a dot here and there of green and then there is the pinkish look of the deviled ham. This is my all time favorite finger sandwich. I think you will really like this recipe.