Some fancy sandwiches are mini pumpernickel and grilled cheese and cucumber salmon watercress. Blue cheese walnut finger sandwiches are also gourmet sandwiches well-suited to formal gatherings.
To make mini pumpernickel grilled cheese sandwiches, start with 24 slices of cocktail-size pumpernickel. On each one of 12 slices, place some thin slices of Gouda cheese, a layer of thinly slicked dill pickle, 1 thin slice of smoked ham and some more cheese. Cover each stack with another slice of bread and cook the sandwiches in butter using a couple of large skillets. Cook the sandwiches for about 3 minutes per side. Cut the sandwiches in half and serve hot.
For cucumber salmon watercress sandwiches, blend 4 cups of cream cheese in a food processor until it is creamy. Add 3 tablespoons of finely chopped cucumber, 3 ounces of thinly sliced salmon, 1 teaspoon of minced watercress, 1/2 teaspoon of lemon juice and 1/8 teaspoon of ground red pepper. Blend the ingredients until they are smooth, and then place a dollop of it between two small sandwich rounds. Spread a thin layer of butter around the edges of the sandwiches, and then roll them in minced watercress before serving.
To make blue cheese walnut finger sandwiches, toast 3/4 cup of walnuts or pecans in an oven at 350 degrees Fahrenheit. Cool the nuts completely, then stir them together with an 8-ounce package of softened cream cheese, 5 ounces of creamy blue cheese and 1 tablespoon of chopped fresh parsley. Spread the mixture on a slice of bread and spread fig preserves on another slice before placing the slices together, cheese side down. Repeat until the mixture is gone. Remove the crust and cut each sandwich into eight slices.