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Open-Faced Party Sandwiches

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

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