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Ham Triangles w/ Poppy & Sesame Seed

Source of Recipe


Gourmet Magazine June 2001



List of Ingredients



• 1/4 lb. thinly sliced baked ham, finely chopped
  
• 2 T. good mayonnaise
  
• 1 1/2 T. bottled mango chutney, finely chopped
  
• 1 1/2 T. coarse grained mustard
  
• 1/2 c. sesame seeds
  
• 1/2 c. poppy seeds
  
• 16 slices firm whole-wheat bread
  
• 1/2 stick butter, softened
  






Instructions



1. Stir together ham, mayonnaise, chutney, mustard and salt to taste.
   
   
2. Put sesame and poppy seeds in 2 separate shallow bowls.
   
   
3. Divide bread into 4 stacks. Trim stacks into 2 ½” squares with a serrated knife, discarding crusts. Put 8 bread squares on a work surface in 1 layer, then divide ham mayonnaise among them, spreading evenly to edges. Top each with a plain bread square.
   
   
4. Diagonally halve each sandwich with serrated knife. Spread a thin layer of butter on cut edges of both short sides of 1 triangle, then dip 1 buttered side in sesame seeds and the other in poppy seeds. Put, unseeded side down, on a platter, then coat remaining sandwiches in the same manner.
   
   






Final Comments


You can make these 6 hours ahead and chill, covered with damp paper towels and plastic wrap.

Makes 16 finger sandwiches