Tiny Vegetable Sandwiches

When I say that today's post is for 'Tiny Vegetable Sandwiches' some people will think garden parties, tea and big hats. Wrong! These awesome little sandwiches are so adaptable I'd serve them in the garden to the 'ladies' as well as fix a big plate of them for the buffet table during the big game next to a similar sandwich with a meat filling (perhaps ham and cheese, turkey and swiss or an Italian blend).

Tiny Vegetable Sandwiches

1 (8-ounce) container cream cheese with onion and chives
1 (8-ounce) container cream cheese with garden vegetables
1 cup (4 ounces) shredded sharp Cheddar cheese
2 carrots, shredded
2 garlic cloves, pressed
1/2 medium-size red bell pepper, diced
5 green onions, minced
1/2 cup toasted chopped pecans
1 teaspoon Beau Monde seasoning
18 very thin wheat bread slices, with crusts removed
18 very thin white bread slices, with crusts removed

Stir together the cheese, carrots, garlic, peppers, onions, pecans and seasoning. Spread cream cheese mixture on wheat bread slices, and top with white bread slices. Cut each sandwich into fourths. Chill up to 24 hours in an airtight container between layers of wax paper.Print Friendly and PDF