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“A variety of breads and fillings create an open-face sandwich smorgasbord!”

Ingredients Nutrition

  • 10 thin slices white bread
  • 10 thin slices whole wheat bread
  • 10 thin slices pumpernickel bread
  • butter or margarine
  • 1 large cucumber, peeled, thinly sliced
  • 1 (3 ounce) package cream cheese, softened
  • 14 cup chopped fresh watercress, finely chopped
  • 1 12 cups finely chopped cooked ham
  • 14 cup finely chopped fresh parsley
  • 3 tablespoons mayonnaise or 3 tablespoons salad dressing
  • 1 tablespoon Dijon mustard
  • fresh edible flower, fresh dill weed, radish slices, if desired


  1. Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
  2. Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
  3. Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
  4. Make the Most of This Recipe.
  5. Purchasing.
  6. Edible flowers add a touch of elegance to these mouthwatering morsels. You’ll find them in the produce section of specialty food stores.
  7. Success.
  8. Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!

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