Ingredients

Makes 16 finger sandwiches

　　1/4 lb thinly sliced baked ham such as Black Forest, finely chopped

　　2 tablespoons mayonnaise

　　1 1/2 tablespoons bottled mango chutney such as Major Grey's, finely chopped

　　1 1/2 tablespoons coarse-grained mustard

　　1/2 cup sesame seeds, toasted

　　1/2 cup poppy seeds

　　16 slices firm whole-wheat bread

　　1/2 stick (1/4 cup) unsalted butter, softened

　　

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.

　　Cooks' note:

　　• Sandwiches may be made 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap.