Italian Club Finger Sandwiches

• 6 slices thin cut white bread (recommended -- Pepperidge Farm Thin White Sandwich Bread)
• 1 cup soft spreadable herb cheese spread (recommended -- Alouette)
• 8 slices prosciutto di Parma
• 12 leaves fresh arugula or 12 leaves basil
• 2 plum tomatoes, thinly sliced
• salt
• 2 radishes, thinly sliced
• toothpick

1. Trim all crusts from bread.
2. Spread 4 slices with herb soft cheese.
3. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high.
4. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches.
5. Thinly slice and salt the radishes.
6. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich.
7. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.
8. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.

thin, herb cheese, parma, arugula, tomatoes, salt, radishes

Taken from www.food.com/recipe/italian-club-finger-sandwiches-225096 (may not work)