Ham and Brie Finger Sandwiches
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 2 teaspoons prepared yellow mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 8 slices whole wheat sandwich bread, crusts trimmed
- 4 ounces brie, softened
- 4 thin slices black forest ham
- ½ cup chives, snipped
- Combine together mayonnaise, honey, yellow mustard, Dijon mustard and lemon juice. Whisk until well-blended. If desired, refrigerate for at least 30 minutes, or preferably overnight, for flavors to fully meld together.
- Spread honey-mustard spread on each slice of bread. Generously spread softened Brie over honey-mustard layer and top with a slice of ham. Sprinkle with snipped chives. Cover with another bread slice, honey-mustard side down. Press lightly to adhere. Repeat with remaining bread slices and filling.
- Cut each sandwich diagonally to make 4 triangular finger sandwiches. If there are any remaining honey-mustard spread, lightly spread on one side of each triangle and dredge in additional snipped chives for decoration. Arrange triangles on a serving plate, chives-dredged side facing outward.
- You may also use finely chopped cilantro, basil, dill or parsley in place of chives. You may also use turkey ham or spiced ham in place of black forest ham.
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