Bacon and Cheddar Tea Sandwiches

Bacon and Cheddar Tea SandwichesRecipe
Becky Luigart-Stayner
While this recipe calls for country white bread, you can use any sandwich bread you like. For a nice color contrast, try pumpernickel or rye.


12 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 32 %
Fat 4.6 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 7.2 g
Carbohydrate 15.8 g
Fiber 1.7 g
Cholesterol 13 mg
Iron 0.6 mg
Sodium 370 mg
Calcium 127 mg


1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese
5 tablespoons block-style fat-free cream cheese, softened
5 tablespoons thinly sliced green onions
3 1/2 tablespoons fat-free mayonnaise
1 1/4 teaspoons hot sauce
3 bacon slices, cooked and crumbled
12 (1-ounce) slices country white bread, crusts removed


Combine all ingredients except the bread, stirring well.

Spread 3 tablespoons cheese mixture on each of 6 bread slices; top with remaining bread slices. Cut each sandwich in half diagonally; cut each half diagonally again to form 4 wedges.


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