Tea Sandwiches

2015-12-10
  • Yield : 12 sandwiches, 4 of each type
  • Prep Time : 18m
  • Ready In : 18m
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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

Method

Step 1

Using a round cookie cutter, cut out the center of the bread, removing the crusts.

Step 2

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.

Step 3

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.

Step 4

Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.

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