These finger sandwiches are pretty enough for the gals and hearty enough for the guys. Try them at your next spring get-together.
—KELLY WILLIAMS FORKED RIVER, NJ
PREP: 1 HOUR • BAKE: 10 MIN. + COOLING • MAKES: 40 APPETIZERS
2 tubes (12 ounces each) refrigerated buttermilk biscuits
3/4 cup stone-ground mustard, divided
1/2 cup butter, softened
1/4 cup chopped green onions
1/4 cup mayonnaise
1/4 cup honey
10 thick slices deli ham
10 slices Swiss cheese
2 1/2 cups shredded romaine
40 frilled toothpicks
20 pitted ripe olives, drained and patted dry
20 pimiento-stuffed olives, drained and patted dry
1. Preheat oven to 400°. Cut each biscuit in half, forming half circles. Place 2 in. apart on ungreased baking sheets. Spread each with 1/2 teaspoon mustard. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.
2. In a small bowl, combine butter and onions. In another bowl, combine mayonnaise, honey and remaining mustard. Cut each slice of ham into four rectangles; cut each slice of cheese into four triangles.
3. Split each biscuit in half; spread bottom halves with butter mixture. Layer with one ham piece, one cheese piece and 1 tablespoon romaine on each biscuit bottom.
4. Spread mustard mixture on cut side of biscuit tops; place over romaine. Thread toothpicks through olives; insert into stacks. Refrigerate leftovers.