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Tea Sandwiches
Cucumber Sandwiches and Mini Sun Dried Tomato & Cranberry Chicken Salad Sandwiches.
Course
Appetizer
Cuisine
English
Prep Time
30
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
32
tea sandwiches
Calories
65
kcal
Author
Leigh Anne Wilkes
Ingredients
Cucumber and Sun Dried Tomato
1
C
sun dried tomatoes
chopped
1/2
C
parmesan cheese
4
cloves
garlic
minced
1
tsp
olive oil
1/3
C
fresh oregano
1
t
dried basil
1 8
oz.
pkg. cream cheese
softened
1/2
C
sour cream
2
cucumbers
1
loaf of light rye bread
salt and pepper to taste
Cranberry Chicken Salad
2
c.
cooked chicken diced
½
c.
dried cranberries
1/3
c.
cup pecans
3
green onions
sliced
Mayonnaise
White bread slices
Instructions
Cucumber and Sun Dried Tomato
Beat cream cheese until smooth.
Add all ingredients except for cucumbers together.
Season to taste with salt and pepper.
Spread cream cheese mixture on bread.
Place cucumber slices on top and top with bread.
Cover and chill before cutting.
Remove crust and cut into four squares or triangles.
Makes about 32 tea sandwiches (4 to a slice of bread)
Cranberry Chicken Salad
In a large bowl, combine first 4 ingredients. Add just enough mayonnaise to moisten. Cover and chill to blend flavor.
Spread enough chicken salad mixture on one of the slices to make a thick sandwich. Cover with second slice of bread.
Chill for at least 30 minutes before cutting.
Trim off bread crusts and cut into triangles or squares.
Nutrition
Calories:
65
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
63
mg
|
Potassium:
168
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
197
IU
|
Vitamin C:
2
mg
|
Calcium:
39
mg
|
Iron:
1
mg