Tea Sandwiches

• 24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination)
• 1 cup guacamole
• 2 cooked chicken breasts, thinly sliced
• 4 ounces cream cheese, at room temperature
• 2 tablespoons chopped chives
• 1/2 English cucumber, sliced into thin rounds
• 1/4 cantaloupe, peeled, seeded and thinly sliced
• 1/4 pound thinly sliced prosciutto
• Special Equipment: 3-inch round cookie cutter

1. Using a round cookie cutter, cut out the center of the bread, removing the crusts.
2. Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole.
3. Spread 1 side of another piece of bread with mayonnaise.
4. Top guacamole with chicken and then the mayonnaise-smeared bread.
5. Mix chives into the softened cream cheese.
6. Spread 1 side of 1 slice of bread with the chive cream cheese.
7. Top with a few slices of cucumber and then with another slice of bread.
8. Place prosciutto on 1 slice of bread.
9. Top with some melon and another slice of bread.

bread, guacamole, chicken breasts, cream cheese, chives, cucumber, cantaloupe, cutter

Taken from www.foodnetwork.com/recipes/sandra-lee/tea-sandwiches-recipe.html (may not work)