Finger Sandwich Duo

16 ingredients
13 steps

Ingredients

  • Smoked Trout and Asparagus:
  • 250 g PHILADELPHIA Light Spreadable Cream Cheese
  • 2 tablespoons snipped chives
  • 1 Tbsp. mayonnaise
  • 150 g smoked trout, chopped
  • salt and freshly ground black pepper, to taste
  • 12 slices sandwich bread, white, wholemeal or grain
  • 2 bunches thin asparagus, cooked and cooled
  • Chicken, Basil and Capers:
  • 250 g PHILADELPHIA Light Spreadable Cream Cheese
  • 1/4 cup chopped basil
  • 1 tablespoon finely chopped capers
  • 1 tablespoon mayonnaise
  • salt and freshly ground black pepper, to taste
  • 12 slices sandwich bread, white, wholemeal or grain
  • 2 small smoked chicken breasts, sliced

Directions

  1. 1
    COMBINE the PHILLY, chives and mayonnaise.
  2. 2
    Stir through trout and season.
  3. 3
    Spread over half the bread slices.
  4. 4
    Top with trimmed asparagus and close sandwiches with remaining bread.
  5. 5
    Remove the crusts and cut each sandwich into 3 fingers.
  6. 6
    Serve immediately.
  7. 7
    COMBINE the PHILLY, basil, capers and mayonnaise then season.
  8. 8
    Spread over half the bread slices.
  9. 9
    Top with chicken and close sandwiches with remaining bread.
  10. 10
    Remove the crusts and cut each sandwich into 3 fingers.
  11. 11
    Serve immediately.
  12. 12
    HANDY HINT: If asparagus is thick slice in half lengthways.
  13. 13
    Sandwiches may be wrapped well in plastic and refrigerated until required.

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