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Italian Club Finger Sandwiches

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“I love Rachel Ray's cooking show. I got this off website. Enjoy!”

Ingredients Nutrition

  • 6 slices thin cut white bread (recommended -- Pepperidge Farm Thin White Sandwich Bread)
  • 1 cup soft spreadable herb cheese spread (recommended -- Alouette)
  • 8 slices prosciutto di Parma
  • 12 leaves fresh arugula or 12 leaves basil
  • 2 plum tomatoes, thinly sliced
  • salt
  • 2 radishes, thinly sliced
  • toothpick


  1. Trim all crusts from bread.
  2. Spread 4 slices with herb soft cheese.
  3. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high.
  4. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches.
  5. Thinly slice and salt the radishes.
  6. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich.
  7. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.
  8. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.

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