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Tea Sandwiches

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Betty Crocker Kitchens
Updated Nov 4, 2008
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A variety of breads and fillings create an open-face sandwich smorgasbord!

Tea Sandwiches

  • Prep Time 60 min
  • Total 60 min
  • Servings 10
  • Ingredients 12
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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

Instructions

  • Step 
    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).
  • Step 
    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.
  • Step 
    3
    Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.

Nutrition

270 Calories
13 g Total Fat
10 g Protein
32 g Total Carbohydrate

Nutrition Facts

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

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