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Finger sandwiches

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3 stars based on 5 ratings

Quintessentially British, these delicate finger sandwiches are so tasty when made with home baked bread. Great for parties or Summer picnics, why not get creative with the fillings.



Key Information

  • Prep:
  • Bake:
  • Makes (approx):10
  • Skill level:easy

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For the bread

  • 500g 17⅝ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 1tsp 1tsp Salt
  • 1tsp 1tsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 15g ½ oz Butter (unsalted)
  • 1 1 Easy bake yeast sachet (7g) (we use Allinson)
  • 300ml 10⅛ fl oz Warm water

For the fillings

  • 150g 5⅜ oz Cream cheese
  • 170g 6 oz Smoked salmon
  • 200g 7⅛ oz Honey roast ham
  • Cucumber (thinly sliced)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Mix the flour, salt and sugar in a large bowl. Rub in the butter and stir in the yeast.

    Ingredients for this step

  2. Classic mode Step 2

    Make a well in the centre of the flour mixture and add 300ml hand hot water. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes by hand or just 5 minutes in a mixer

    Ingredients for this step

    • 300ml 10⅛ fl oz Warm water
  3. Classic mode Step 3

    Shape into a fat sausage shape and drop into a 1kg (2lb) loaf tin.

  4. Classic mode Step 4

    Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size then remove the cling film.

  5. Classic mode Step 5

    Pre-heat your oven to 230°C (fan 210°C, gas mark 8).

  6. Classic mode Step 6

    Place the bread in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.

  7. Classic mode Step 7

    Allow the bread to cool completely then store in a bread tin over night.

  8. Classic mode Step 8

    Cut the bread into thin slices. Divide the slices into three. Fill one third with cream cheese and smoked salmon, season with black pepper. Spread one third with butter and thinly sliced cucumber . Fill the last third with butter, mustard if liked, and ham.

    Ingredients for this step

    • 150g 5⅜ oz Cream cheese
    • 170g 6 oz Smoked salmon
    • 200g 7⅛ oz Honey roast ham
    • Cucumber (thinly sliced)
  9. Classic mode Step 9

    Stack a few of the sandwiches on top of each other then cut off the crusts and discard. Cut the sandwiches into fingers and arrange on a plate. Cover tightly with cling film and leave in the fridge four up to 3-4 hours and serve on a tiered cake stand.