Finger Sandwich Duo

• Smoked Trout and Asparagus:
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• 2 tablespoons snipped chives
• 1 Tbsp. mayonnaise
• 150 g smoked trout, chopped
• salt and freshly ground black pepper, to taste
• 12 slices sandwich bread, white, wholemeal or grain
• 2 bunches thin asparagus, cooked and cooled
• Chicken, Basil and Capers:
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• 1/4 cup chopped basil
• 1 tablespoon finely chopped capers
• 1 tablespoon mayonnaise
• salt and freshly ground black pepper, to taste
• 12 slices sandwich bread, white, wholemeal or grain
• 2 small smoked chicken breasts, sliced

1. COMBINE the PHILLY, chives and mayonnaise.
2. Stir through trout and season.
3. Spread over half the bread slices.
4. Top with trimmed asparagus and close sandwiches with remaining bread.
5. Remove the crusts and cut each sandwich into 3 fingers.
6. Serve immediately.
7. COMBINE the PHILLY, basil, capers and mayonnaise then season.
8. Spread over half the bread slices.
9. Top with chicken and close sandwiches with remaining bread.
10. Remove the crusts and cut each sandwich into 3 fingers.
11. Serve immediately.
12. HANDY HINT: If asparagus is thick slice in half lengthways.
13. Sandwiches may be wrapped well in plastic and refrigerated until required.

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Taken from www.kraftrecipes.com/recipes/finger-sandwich-duo-122902.aspx (may not work)