Ham and Romano on Sourdough (Leftovers finger sandwiches)

12 slices sourdough bread, toasted, crusts cut

Sliced ham (see ham recipe)

Sliced Romano cheese, you’ll need to use a cheese slicer

Cornichons pickles sliced

Whole grain mustard


This recipe yields 24 servings

Assemble the sandwiches; thin layer of mayo and mustard on each side of bread, sprinkle on sliced Cornichons, add ham and Romano. Cut whole sandwiches into fours, place on a serving platter and you’re done!

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