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Veggie Sandwiches

Prep time 45 mins
Chill time 24 hrs
Yield Makes 6 dozen


  • 1 (8-ounce) container cream cheese with onion and chives
  • 1 (8-ounce) container cream cheese with garden vegetables
  • 1 (8-ounce) can crushed pineapple, well drained
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 2 carrots, shredded
  • 2 garlic cloves, pressed
  • 1/2 medium-size red bell pepper, diced
  • 5 green onions, minced
  • 1/2 cup toasted chopped pecans
  • 1 teaspoon Beau Monde seasoning
  • 18 very thin wheat bread slices, with crusts removed
  • 18 very thin white bread slices, with crusts removed

How to Make It

  1. Stir together first 10 ingredients. Spread cream cheese mixture on wheat bread slices, and top with white bread slices. Cut each sandwich into fourths. Chill up to 24 hours in an airtight container between layers of wax paper.