Michael
October 9th, 2004, 11:30 AM
Chilled Finger Sandwiches by http://www.vegcooking.com
Category: Appetizers
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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3 8-oz. containers nondairy cream cheese, softened
4 Tbsp. fresh chives, chopped
1 4-oz. jar green olives with pimentos, drained and finely chopped
2 Tbsp. Dijon mustard
2 loaves sliced, firm bread, white, wheat, rye, or pumpernickel
1 English cucumber, peeled and thinly sliced
5.5 oz. faux lunch meat slices
Instructions:
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To make the three sandwich fillings, mix one container of nondairy cream cheese with the chives, mix another with the olives, and mix the third with the mustard, all in separate bowls. To make cucumber sandwiches, spread a thin layer of the cream cheese with chives onto the bread and top with cucumber slices. To make olive sandwiches, simply spread the cream cheese and olive mixture onto the bread. To make “meat” sandwiches, spread a thin layer of the cream cheese and mustard mixture onto the bread and top with a slice of lunch “meat.” Top all the sandwiches with another slice of bread, trim off the crusts, and slice each sandwich into quarters. Pile the finger sandwiches onto a plate, cover with plastic wrap, and chill them briefly before serving.
Additional comments:
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Makes 8 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Appetizers
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
3 8-oz. containers nondairy cream cheese, softened
4 Tbsp. fresh chives, chopped
1 4-oz. jar green olives with pimentos, drained and finely chopped
2 Tbsp. Dijon mustard
2 loaves sliced, firm bread, white, wheat, rye, or pumpernickel
1 English cucumber, peeled and thinly sliced
5.5 oz. faux lunch meat slices
Instructions:
-----------------------------------------------------
To make the three sandwich fillings, mix one container of nondairy cream cheese with the chives, mix another with the olives, and mix the third with the mustard, all in separate bowls. To make cucumber sandwiches, spread a thin layer of the cream cheese with chives onto the bread and top with cucumber slices. To make olive sandwiches, simply spread the cream cheese and olive mixture onto the bread. To make “meat” sandwiches, spread a thin layer of the cream cheese and mustard mixture onto the bread and top with a slice of lunch “meat.” Top all the sandwiches with another slice of bread, trim off the crusts, and slice each sandwich into quarters. Pile the finger sandwiches onto a plate, cover with plastic wrap, and chill them briefly before serving.
Additional comments:
-----------------------------------------------------
Makes 8 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.