TEA SANDWICHES

Tea Sandwiches image

A variety of breads and fillings create an open-face sandwich smorgasbord!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h

Yield 10

Number Of 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

Steps:

Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
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.
Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 710 mg