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.

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