Tea Sandwiches

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

  • 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

  • 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.

Expert Tips

Edible flowers add a touch of elegance to these mouthwatering morsels. You’ll find them in the produce section of specialty food stores.

Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
30 mg
30 %;
Sodium
710 mg
710 %;
Total Carbohydrate
32 g
32 %
(Dietary Fiber
4 g
4 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
6%;
Iron
14%;
Exchanges:
2 Starch; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.