A variety of breads and fillings create an open-face sandwich smorgasbord!
Tea Sandwiches
- Prep Time 60 min
- Total 60 min
- Servings 10
- Ingredients 12
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
Instructions
-
Step1Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
-
Step2Spread 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.
-
Step3Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
Nutrition
270
Calories
13 g
Total Fat
10 g
Protein
32 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 115
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Cholesterol
- 30 mg
- Sodium
- 710 mg
- Potassium
- 250 mg
- Total Carbohydrate
- 32 g
- Dietary Fiber
- 4 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 14%
- 14%
Exchanges:
2 Starch; 1/2 High-Fat Meat; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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