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4 dozen sandwiches
Ingredients
- 4 loaves of white sandwich bread
- Herbed Boursin cheese filling
- Smoked salmon and cream cheese filling
- Paprika
- Carrot matchsticks
- 3-4 bunches of scallions, green part cut into 2-3" lengths
Directions
With a 2-1/2" round biscuit cutter, cut 48 bread circles from the loaves of white bread. Using a rolling pin, flatten each bread circle. Place a teaspoon of filling in the center of each circle. Stick a carrot matchstick into the top of a scallion and place it onto the base of the circle. Sprinkle paprika over the filling for garnish. Pinch the sides of the circle together at the base of the circle to form the calla lily flower. Cover the sandwiches with a lightly dampened paper towel to keep them from drying out while you are assembling the sandwiches. Remove the paper towel and cover tightly with plastic wrap. Refrigerate until serving.
Makes filling for 24 sandwiches
- 1-5.2 ounce package garlic and Herb flavored Boursin cheese at room temp
- 3 ounces, cream cheese at room temp
- 1/3 cup walnuts, finely chopped
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fresh squeezed lemon juice
Directions
Place all of the ingredients in the bowl of a food processor. Pulse to process until smooth. Taste and adjust seasoning if necessary.
Smoked Salmon and Cream Cheese Filling
Makes filling for 24 sandwiches
- 6 ounces cream cheese, softened
- 4 ounces smoked salmon
- 1/4 cup sour cream
- 2 Tablespoons capers, drained
- 1-2 heaping teaspoons chopped fresh dill
- 2-3 dashes Worcestershire sauce
- 2 teaspoons fresh squeezed lemon juice
- 3 dashes of Tabasco, or to taste
Directions
Place all of the ingredients in the bowl of a food processor. Pulse to process until smooth. Taste and adjust seasoning if necessary.
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