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I am beyond excited to be a contributor again this year for the fall issue of Spooky Little Halloween Magazine. This recipe is one of four that I created for Miranda, the mad genius behind the publication. If you are not familiar with Miranda, she is the Queen of all things Halloween, from food, movies, small businesses, clothing, you name it. She also co-hosts the By Pumpkin’s Light podcast with Mike from All Hallows Geek, where they interview the creators and artists from our Halloween community. She’s is absolutely amazing! As for this recipe, I created these creepy finger sandwiches inspired by classic tea sandwich ingredients, like Brie and Jam, Cucumber and cream cheese and of course the iconic, PB&J, but honestly the variations are endless and are perfect for a cemetery picnic or a large Halloween gathering! Enjoy!
Death Grip Sandwiches
Ingredients
- 15 slices soft white and/or soft wheat bread
Witchy Fingers (Brie, Jam & Onion)
- ¼ cup apple cider vinegar
- ¼ cup warm water
- 1 tbsp. sugar
- 1 tsp. kosher salt
- ¼ tsp. red pepper flakes
- small red onion, sliced into nails
- 1 triple cream brie, room temperature
- any red jam I used raspberry
Franken Fingers (Cucumber and Cream Cheese)
- ½ cup cream cheese, room temperature
- 1 small Persian cucumber
- ½ tsp. dried dill
- ¼ tsp. garlic powder
- pinch kosher salt
Buttery Fingers (Classic PB&J)
- ½ cup Any nut butter I used almond butter
- ½ cup any red jam I used Strawberry
- blanched almond halves
Instructions
Witchy Fingers (Brie, Jam and Onion)
- Add apple cider vinegar, sugar, salt and red pepper flakes to a small bowl and microwave for 1 minute. Stir until sugar and salt are dissolved. Cut a large slice off of red onion. Remove a ring of red onion and cut into points to make fingernails. Add them to the bowl and allow the onion to pickle while preparing the sandwiches. Use a rolling pin to flatten 5 slices of bread. Cut off crusts. Spread a thin layer of room temperature Brie and roll up. Pinch and press down on one end of the roll to create a well for the fingernail and squeeze to shape the knuckles. Use a knife to make wrinkles on the two finger joints. Use a small amount of Brie to glue a pickled red onion nail in place. Dip finger into your favorite jam.
Franken Fingers (Cucumber and Cream Cheese)
- Cut off 1 inch of each end of a small Persian cucumber and place them cut sides down on a cutting board. Using a paring knife, cut small strips of cucumber to make the fingernails. Set aside. Grate the middle section of the cucumber with a box grater. Squeeze out excess moisture from the grated cucumber and add it to a small bowl. Add cream cheese, dill, and garlic powder and mix until combined. Use a rolling pin to flatten 5 slices of bread. Cut off crusts. Spread a thin layer of cream cheese and roll up. Pinch and press down on one end of roll to create a well for the fingernail and squeeze to shape the knuckles. Use a knife to make wrinkles on the two finger joints. Use a small amount of cream cheese mixture to glue a cucumber nail into place.
Buttery Fingers (classic PB & J)
- Use a rolling pin to flatten 5 slices of bread. Cut off crusts. Spread a thin layer of your favorite nut butter, I used Almond Butter, and roll up. Pinch and press down on one end of roll to create a well for the fingernail and squeeze to shape the knuckles. Use a knife to make wrinkles on the two finger joints. Use a small amount of nut butter to glue the almond in place. Dip the finger in your favorite jam.
