TEA SANDWICHES

Tea Sandwiches image

Provided by Sandra Lee

Time 18m

Yield 12 sandwiches, 4 of each type

Number Of Ingredients 8

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

Steps:

Using a round cookie cutter, cut out the center of the bread, removing the crusts.
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.
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.
Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.