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Bacon and Cheddar Tea Sandwiches

Becky Luigart-Stayner
Yield 12 servings (serving size: 2 wedges)
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.


  • 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

Nutrition 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

How to Make It

  1. Combine all ingredients except the bread, stirring well.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit