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Why serve sandwiches in a messy stack when you can present them as a festive centerpiece? You can also serve this cheesy filling as a dip with fresh veggies and crackers.

Donna W. Laney, Monroe, North Carolina
Recipe by Southern Living January 2005

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Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Makes 80 mini sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 6 ingredients. Spread half of mixture evenly on half of white bread slices; top with remaining half of white bread slices. Spread remaining half of mixture evenly on half of wheat bread slices; top with remaining half of wheat bread slices. Remove crusts with a serrated knife; cut each sandwich into 4 squares. Arrange, stacked in pairs, on a serving plate in a checkerboard pattern, alternating white and wheat. Garnish, if desired.

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  • Note: For testing purposes only, we used Pepperidge Farm Very Thin White and Wheat Bread.

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