Tea Sandwiches

A variety of breads and fillings create an open-face sandwich smorgasbord!

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( 9 Ratings)

9 Ratings

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4 Stars 22%

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2 Stars 11%

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Prep Time 60 min
Total Time 60 min
Servings 10

Ingredients

10: thin slices white bread

10: thin slices whole wheat bread

10: thin slices pumpernickel bread

: Butter or margarine

1: large cucumber, peeled, thinly sliced

1: package (3 oz) cream cheese, softened

1/4: cup chopped fresh watercress, finely chopped

1 1/2: cups finely chopped cooked ham

1/4: cup finely chopped fresh parsley

3: tablespoons mayonnaise or salad dressing

1: tablespoon Dijon mustard

: Edible flowers, fresh dill weed, radish slices, if desired

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Directions

1 Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
2 Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
3 Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.