• Sandwiches may be made 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap.
Recipe information
Yield
Makes 16 finger sandwiches
Ingredients
Preparation
Step 1
Stir together ham, mayonnaise, chutney, mustard, and salt to taste.
Step 2
Put sesame and poppy seeds in 2 separate shallow bowls.
Step 3
Divide bread into 4 stacks. Trim stacks into 2 1/2-inch 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.
Step 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 same manner.
