fresh edible flower, fresh dill weed, radish slices, if desired
Serving Size: 1 (996) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 505 g14 %
Total Fat 56.1 g86 %
Saturated Fat 12.8 g64 %
Cholesterol 29.5 mg
Sodium 8610.4 mg
Dietary Fiber 71.9 g287 %
Sugars 48.1 g192 %
Protein 124.5 g
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.
Make the Most of This Recipe.
Edible flowers add a touch of elegance to these mouthwatering morsels. You’ll find them in the produce section of specialty food stores.
Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!