Sherris Cheese Tea Sandwiches Recipes
SHERRI'S CHEESE TEA SANDWICHES
This recipe is really easy to make your own-change it up by using different shredded cheese, dijon mustard, flavored cream cheese, and /or breads. Sandwiches may be frozen, omitting the cucumber; thaw in refrigerator, and add cucumber before serving. Also, I will make this sandwich just for me-esp. when cucumbers are in season or just top some crackers with the cheese mixture. Cooking time is refrigeration time after preparation. From Southern Living, 1992. Enjoy!!!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 8h30m
Yield 16 tea sandwiches
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients; add cayenne, if desired, and set aside.
- With a 1-3/4" cookie cutter, cut 2 rounds out of each bread slice.
- Spread half of bread rounds with cheese filling and top with cucumber slices and remaining bread rounds. (I actually like a thin layer of filling on each side of the bread.).
- Place in shallow container, top with slightly dampened paper towels and cover with plastic wrap; refrigerate 8 hours.
Nutrition Facts : Calories 98.3, Fat 3.7, SaturatedFat 2, Cholesterol 9.2, Sodium 209.6, Carbohydrate 12.9, Fiber 0.6, Sugar 1.1, Protein 3.2
TEA SANDWICHES
A variety of breads and fillings create an open-face sandwich smorgasbord!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 10
Number Of Ingredients 12
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
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