Roast Beef Finger Sandwiches with Herb Cream

Don't let the simple look of these little sandwiches fool you, they pack a powerful punch!

About two years ago, when my little food blog was but an infant and I wasn't sure if I was going to catch the food blogging bug or not, I posted this appetizer recipe. I had gotten the idea from a Cooking Light magazine, and they were so good that for the past two years I've never completely gotten them out of my head.

I did things a bit different this time and turned these into finger sandwiches instead of toasts, which is how they originally appear in the recipe. For toppings I used roast beef, Gorgonzola cheese, salami and a mixture arugula and spinach. But what really makes these babies pop is the sauce you use to coat both pieces of bread. It's a very simple mixture of sour cream, mayo, Worcestershire, garlic and herbs, but the taste is so unique and unforgettable, and absolutely perfect for a whole variety of different toppings. I'm already planning on making myself a nice little panini with the stuff tomorrow! These little sandwiches are perfect for parties, baby or bridal showers, or just those quiet moments when your kids are napping. Hope you enjoy!

Finger Sandwiches with Herb Cream
Adapted from Cooking Light

Ingredients

1 loaf soft white or sour dough bread
1 package deli thin sliced roast beef (or preferred meat), cut to fit size of sandwich
1 package salami, cut to fit sandwich
1/2 cup Gorgonzola
handful of spinach and arugula

Herb Cream:
2/3 cup fat-free sour cream
2 TB minced fresh chives
2 TB low-fat mayo
1 1/2 TB chopped fresh thyme (I used dried and it was fine)
1 1/2 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
1 garlic clove minced

Directions

Stack bread on top of each other, about four high. Slice in half, and then trim off all crust. To assemble sandwiches, spread herb cream on each slice of bread. Add all ingredients to one slice of bread, and top with the second. Press gently on sandwich and secure with toothpick if desired. The bread will dry out quickly, so keep covered as much as possible until serving.