Finger Sandwiches

Ingredients
8 slices of firm white bread
5 oz cream cheese at room temperature
3 teaspoons ginger paste
1/2 teaspoon salt
1 green chili, minced
1/2 teaspoon Hari Cilantro Chutney recipe is on the web site
2 tablespoons minced cilantro (hara Dhania)
1 tablespoon minced mint (podina)
1/8 teaspoon black pepper
1/3 cup cabbage, finely sliced
8 slices cucumber, thinly sliced
8 slices tomato, thinly sliced
1/4 cup crushed pineapple
2 pickled peperoncini, finely diced

Method
Trim sides of each slice of bread. Set aside.
Divide the cream cheese into four equal parts.

Tomato Sandwich
To one part of the cream cheese add black pepper, 1 teaspoon ginger, mint leaves and a pinch of salt. Mix well.
Spread cream cheese mixture onto 2 slices of bread. Place tomato slices and top with the other slice of bread to make the sandwich.
Cut into 4 pieces, garnish with a dab of spread and a sliver of tomato.

Cabbage Sandwich
To one part of the cream cheese add cabbage, 1 tablespoon of cilantro, 1 teaspoon ginger, half of the green chili (adjust to taste) and a pinch of salt. Mix well.
Spread mixture onto one slice of bread and top with another slice to make sandwich.
Cut into 4 pieces and garnish with a dab of the spread.

Cucumber Sandwich
To one part of the cream cheese add Hari Cilantro Chutney. Mix well.
Spread cream cheese mixture onto 2 slices of bread. Place cucumber slices and top with the other slice of bread to make the sandwich.
Cut into 4 pieces, garnish with a dab of spread and a sliver of cucumber.

Pineapple Sandwich
To one part of the cream cheese add pineapple, black pepper, 1 teaspoon ginger, pepperchini (adjust to taste), and a pinch of salt. Mix well.
Spread mixture onto one slice of bread and top with another slice to make the sandwich.
Cut into 4 pieces and garnish with a dab of the spread.