Tea Sandwiches

Name: Tea Sandwiches
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

9 ingredients

9 steps

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

Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole.
3

Spread 1 side of another piece of bread with mayonnaise.
4

Top guacamole with chicken and then the mayonnaise-smeared bread.
5

Mix chives into the softened cream cheese.
6

Spread 1 side of 1 slice of bread with the chive cream cheese.
7

Top with a few slices of cucumber and then with another slice of bread.
8

Place prosciutto on 1 slice of bread.
9

Top with some melon and another slice of bread.