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.
Cooking Light DECEMBER 2005
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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