Cream Cheese Sandwiches Two Ways

Prep time: 15min
Total time: 25min
Serves: 4
1/2 cup
plain brick-style cream cheese, room temperature
125 mL
8
slices seedy whole-grain bread
2 tbsp
apricot jam
30 mL
6
large strawberries, thinly sliced
2 tsp
grainy mustard
10 mL
12
cucumber slices
2 tbsp
finely chopped celery
30 mL
1 tsp
finely chopped fresh dill
5 mL
1/2 tsp
lemon zest
2 mL
16
toothpicks (optional)
Per serving: 1/4 of the recipe
calories
350
fat
14 g
saturated fat
7 g
carbs
49 g
sugar
14 g
protein
11 g
cholestrol
40 mg
fibre
7 g
sodium
500 mg

Directions

  1. Spread cream cheese onto all bread slices. Spread apricot jam on 2 slices and top with strawberry slices. Cap with 2 of the bread slices with cream cheese. Set aside.

  2. Spread mustard on 2 of the remaining cream cheese slices; top with cucumber, celery, dill and zest. Cap with remaining cream cheese bread slices.

  3. Cut sandwiches in quarters; secure with toothpicks, if desired.