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Name: Right Bite Finger Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 1/2 c Onion finely chopped; 1 1/2 tb Worcestershire Sauce; 12 sl Bread; 1 c Soft bread crumbs; 2 1/2 Serrano peppers seeded; Arugula or other leafy; 30 sl Pickle cut thin, lengthwise; 1 ts Dried oregano crushed; 1/2 c Barbecue sauce or catsup; 1 1/4 lb Lean ground beef; 1 lg Egg beaten

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INGREDIENTS

1/2 c Onion ; finely chopped
1 1/2 tb Worcestershire Sauce
12 sl Bread
1 c Soft bread crumbs
2 1/2 Serrano peppers ; seeded
Arugula ; or other leafy
30 sl Pickle ; cut thin, lengthwise
1 ts Dried oregano ; crushed
1/2 c Barbecue sauce ; or catsup
1 1/4 lb Lean ground beef
1 lg Egg ; beaten

Servings

INSTRUCTIONS

"Meat loaf dressed up with tangy barbecue sauce and crisp pickle planks lets this small slice of an old favorite deliver a big taste of home. "Use different types of bread, such as sourdough and pumpernickel, for visual flavor variety." In a large mixing bowl combine the egg, 1/4 cup barbecue sauce and the Worcestershire. Stir in bread crumbs, onion, peppers, and oregano. Add beef and mix well; press into an ungreased 8x4x2" loaf pan. Bake at 350F 55 minutes or until no pink remains. Cool in pan, remove from pan, cover and chill two hours. Trim crusts from bread; spread bread with remaining barbecue sauce. Cut meat loaf crosswise into 6 equal slices. Place 1 slice of meat on each of the bread slices. Top with pickle slices, arugula or leafy greens and the remaining bread slices. Cut each sandwich into 3 lengthwise strips. Makes 18 finger sandwiches. Recipe by: Better Homes and Gardens, January 1998, Page 126. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari on Dec 7, 1997

NOTES

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Right Bite Finger Sandwiches

1/2 c Onion finely chopped
1 1/2 tb Worcestershire Sauce
12 sl Bread
1 c Soft bread crumbs
2 1/2 Serrano peppers seeded
 Arugula or other leafy
30 sl Pickle cut thin, lengthwise
1 ts Dried oregano crushed
1/2 c Barbecue sauce or catsup
1 1/4 lb Lean ground beef
1 lg Egg beaten

"Meat loaf dressed up with tangy barbecue sauce and crisp pickle planks  lets this small slice of an old favorite deliver a big taste of home. "Use  different types of bread, such as sourdough and pumpernickel, for visual  flavor variety." In a large mixing bowl combine the egg, 1/4 cup barbecue  sauce and the Worcestershire. Stir in bread crumbs, onion, peppers, and  oregano. Add beef and mix well; press into an ungreased 8x4x2" loaf pan.  Bake at 350F 55 minutes or until no pink remains. Cool in pan, remove from  pan, cover and chill two hours. Trim crusts from bread; spread bread with  remaining barbecue sauce. Cut meat loaf crosswise into 6 equal slices.  Place 1 slice of meat on each of the bread slices. Top with pickle slices,  arugula or leafy greens and the remaining bread slices. Cut each sandwich  into 3 lengthwise strips. Makes 18 finger sandwiches.    Recipe by: Better Homes and Gardens, January 1998, Page 126.    Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari  <Baldassari@compuserve.com> on Dec 7, 1997

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 18

Calories: 144
Calories from Fat: 39 (27%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.5g
Cholesterol 32.2mg		10 %
Sodium 1145.3mg		39 %
Potassium 258.9mg		7 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 15.3g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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