Tea Sandwiches

Name: Tea Sandwiches
Prep time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 12 sandwiches, 4 of each type
Cuisine: european
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

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Level: Easy
Total: 18 min

Prep: 18 min

Yield: 12 sandwiches, 4 of each type

Level: Easy
Total: 18 min

Prep: 18 min

Yield: 12 sandwiches, 4 of each type

Ingredients

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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

Directions

Special equipment:

3-inch round cookie cutter

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.