Tea Sandwiches

Tea Sandwiches
Tea Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 24

    bread slices (white, rye, whole grain, pumpernickel, or a combination)

  • 1

    cup guacamole

  • 2

    cooked chicken breasts thinly sliced

  • 4

    ounces cream cheese room temperature

  • 2

    tablespoons chopped chives

  • 1/2

    English cucumber sliced thin rounds

  • 1/4

    cantaloupe peeled, seeded, and thinly sliced

  • 1/4

    pound thinly-sliced prosciutto

  • SPECIAL EQUIPMENT:

  • Three

    -inch round cookie cutter

Directions

Using a round cookie cutter, cut out the center of the bread, removing the crusts. Guacamole Chicken Tea Sandwiches: Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread. Chive Cream Cheese and Cucumber Tea Sandwiches: Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread. Prosciutto Melon Tea Sandwiches: Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread. This recipe yields 12 sandwiches, 4 of each type.

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