Tea Sandwiches

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  • Level: Easy
  • Total: 18 min
  • Prep: 18 min
  • Yield: 12 sandwiches, 4 of each type
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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


Special equipment:
3-inch round cookie cutter
  1. Using a round cookie cutter, cut out the center of the bread, removing the crusts.

Guacamole Chicken Tea Sandwiches:

  1. 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:

  1. 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:

  1. Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
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