Italian Club Finger Sandwiches
Recipe courtesy of Rachael Ray
Servings: Serves 4
  • 6 slices thin-cut white bread
  • 1 cup soft spreadable herb cheese
  • 8 slices Prosciutto di Parma
  • 12 leaves fresh arugula or basil
  • 2 plum tomatoes , thinly sliced
  • Salt
  • 2 radishes , thinly sliced
  • Toothpicks
Spread 4 slices of bread with soft herb cheese. Top each cheese-covered slice with 2 slices of prosciutto, 3 leaves of arugula or basil, and 4 thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer atop another, making 2 stacks—each 2 layers high. Set the final bread slices in place, making 2 triple-decker sandwiches.

Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick and place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.

* For more information about Rachael Ray, visit