Open-Faced Party Sandwiches | Midwest Living
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Open-Faced Party Sandwiches

Open-Faced Party Sandwiches

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  • Makes: 8 servings
  • Start to Finish 1 hr

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Ingredients

  • Herbed Yogurt Dip
  • 1 medium English cucumber
  • 2 medium carrots
  • 1 medium yellow summer squash
  • 1 medium zucchini
  • 1 1/2 cups small green beans (6 ounces), blanched*
  • 2 3 - ounce package cream cheese, softened
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
  • 12 slices firm-textured white bread
  • 4 Boston or Bibb lettuce leaves
  • 1 small orange, peeled and sectioned
  • 2 -3 ounces thinly sliced roasted chicken
  • Snipped fresh chives
  • 2 -3 ounces thinly sliced, smoked salmon (lox-style)
  • Fresh dill sprigs
  • 1/4 cup watercress leaves

Directions

  1. Prepare the Herbed Yogurt Dip. Cover; chill in the refrigerator till ready to use.
  2. Cut 8 thin slices from the cucumber; set cucumber slices aside. Using a vegetable peeler cut 8 long ribbons from the cucumber; set aside. Cut remaining cucumber into sticks. Cut carrots, yellow summer squash, and zucchini into sticks. Place vegetable sticks and beans in a bowl. Cover; chill in the refrigerator till ready to use.
  3. Stir together 1 package of cream cheese and chives; set aside. Stir together remaining package of cream cheese and dill; set aside.
  4. Using a 2-inch round cutter, cut bread into 24 rounds.
  5. For chicken sandwiches: Tear Boston or Bibb lettuce leaves into a size that fits the bread rounds. Arrange a piece of lettuce on top of 8 of the bread rounds. Arrange an orange section and chicken on each lettuce piece. Top with chives.
  6. For salmon sandwiches: Spread the dill cream cheese mixture on 8 of the bread rounds. Place a cucumber slice on dill cream cheese layer. Top with salmon and dill sprigs.
  7. For watercress sandwich: Spread chive cream cheese mixture on remaining 8 bread rounds. Place a cucumber ribbon on chive cream cheese layer. Top with watercress.
  8. To serve, place 1 chicken, salmon and watercress sandwich on each of 8 dinner plates. Arrange fresh vegetables on plate. Serve with Herbed Yogurt Dip. Makes 8 servings.

Tip

  • *To blanch green beans: Wash; remove ends and strings. Cook, covered, in a small amount of boiling salted water for 2 to 3 minutes or till crisp-tender. Drain and cool.

Herbed Yogurt Dip

Ingredients

  • 1 8 - ounce carton plain low-fat yogurt
  • 1 teaspoon honey
  • 1 teaspoon Dijon-style mustard
  • 1 - 2 tablespoons snipped fresh herbs such as parsley, chives, basil, and/or tarragon

Directions

  1. In a small bowl, combine plain low-fat yogurt, honey, and mustard. Stir in snipped fresh herbs. Makes about 1 cup.

Nutrition Facts

(Open-Faced Party Sandwiches)

Servings Per Recipe 8, sodium (mg) 456, vit. C (mg) 15, carb. (g) 29, iron (mg) 2, vit. A (IU) 49, pro. (g) 11, calcium (mg) 131, cal. (kcal) 248, sat. fat (g) 5, chol. (mg) 33, Fat, total (g) 11, fiber (g) 2

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