Active time: 45 min Start to finish: 45 min
Cooks' note:
• 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
6 oz finely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup mayonnaise
6 tablespoons finely chopped sweet onion
32 thin slices firm white sandwich bread
3/4 stick (6 tablespoons) unsalted butter, softened
2 bunches fresh chives, very thinly sliced (3/4 cup)
Special equipment: a 2-inch round cookie cutter
Preparation
Step 1
Stir together Cheddar, mayonnaise, onion, and salt and pepper to taste.
Step 2
Cut out a round from each bread slice with cookie cutter. Arrange 8 bread rounds on a work surface and divide half of Cheddar mayonnaise among them, spreading evenly to edges. Top each with a plain round. Cover sandwiches with plastic wrap and make more in same manner.
Step 3
Spread a thin layer of butter around cut edges of rounds and roll in chives, pressing with your fingertips.
