Tea Sandwiches (Sandra Lee) |
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Prep Time: 18 Minutes Cook Time: 0 Minutes |
Ready In: 18 Minutes Servings: 12 |
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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:
1. Using a round cookie cutter, cut out the center of the bread, removing the crusts.
2. Guacamole Chicken Tea Sandwiches:
3. 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.
4. Chive Cream Cheese and Cucumber Tea Sandwiches:
5. 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.
6. Prosciutto Melon Tea Sandwiches:
7. Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
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