TEA SANDWICH - EASY

By akselden

Ingredients

• 8 slices Pepperidge Farm Very Thin
• Sliced White Bread
• 8 slices Rubschlager Cocktail Honey
• Whole Grain Bread
• 1/4 lb. unsalted butter, softened
• 8 oz. Byerly's Egg Salad
• 1 T. drained capers
• 8 oz. Byerly's Ham Salad Spread
• 1/2 tsp. honey
• 8 Italian parsley leaves
• thin slices English cucumber (optional)
• thin slices Italian tomatoes (optional)

Details

Servings 24

Preparation

Step 1

Spread one side of each bread slice lightly with butter; remove crust from white bread. Mix capers into egg salad; spread mixture on buttered side of 4 white bread slices. Top with cucumber or tomato slices (if desired) and remaining bread slices. Slice each sandwich into 4 rectangles, squares or triangles.

Stir honey into ham spread, spread on 8 slices cocktail bread; top each with parsley leaf.

To Serve: Arrange attractively on serving tray.

Variation: Add 2 tablespoons mango chutney to 8 ounces Byerly's Chicken Salad Spread and substitute for one of the fillings above.