Tea Sandwiches

Total Time:
18 min
Prep:
18 min

Yield:
12 sandwiches, 4 of each type
Level:
Easy

Ingredients
  • 24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination)
  • 1 cup guacamole
  • 2 cooked chicken breasts, thinly sliced
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons chopped chives
  • 1/2 English cucumber, sliced into thin rounds
  • 1/4 cantaloupe, peeled, seeded and thinly sliced
  • 1/4 pound thinly sliced prosciutto
  • Special Equipment: 3-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.


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    This recipe is featured in:

    Sandwich Central