Tea Sandwiches

By á-170456

Ingredients

• SPECIAL EQUIPMENT:
• 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
• Three -inch round cookie cutter

Details

Servings 12

Preparation

Step 1

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.