Tuesday, September 22, 2015

Spinach Tea Sandwiches

A excellent tea sandwich recipe that is sure to please.










Spinach Tea Sandwiches
 
  • 1 10-ounce box frozen chopped spinach, cooked
  • 1/2 cup of mayonnaise
  • 1 8-ounce package cream cheese, softened
  • 1 packet Knorr Vegetable dry soup mix
  • 2 green onions, chopped
  • 1 tablespoon pimiento, minced
  • very thin sliced bread


Cool spinach and squeeze dry.
Mix together all ingredients except bread.
Chill for at least 2 hours.
Spread filling on one slice of bread, top with another slice.
Make desired number to sandwiches.
Remove outside crust with serrated knife.
Cut into desired shapes.






































Tips:

Freeze bread five hours before making sandwiches. The crust will cut much neater from the bread.
Make sandwiches the night before.
Refrigerate in an air-tight container covered with a sheet of wax paper and a damp paper towel.  This will prevent them from drying out.
Pepperidge Farm very thin sliced bread makes the best tea sandwiches.







































Printable Recipe