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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Bacon and Cheddar Tea Sandwiches

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

  • Yield: 12 servings (serving size: 2 wedges)

Ingredients

  • 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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 32%
  • Fat: 4.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.2g
  • Carbohydrate: 15.8g
  • Fiber: 1.7g
  • Cholesterol: 13mg
  • Iron: 0.6mg
  • Sodium: 370mg
  • Calcium: 127mg
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