Appetizers : Finger sandwiches & cold canapés Last Updated: Apr 26th, 2009 - 17:32:25 Open-faced Turkey Tea Sandwiches By Sandra Woodruff  Printer friendly page Yield: 24 appetizers 12 slices firm pumpernickel, dark rye, or multigrain bread 3/4 cup light scallion-and-chive or vegetable-flavored cream cheese spread 24 thin round sliced roast turkey breast (about 10 ounces) 24 thin slices cucumber 24 small sprigs fresh dill or 1 1/2 teaspoons dried dill 1. Use a 2 1/2-inch cookie cutter or glass to cut 24 rounds from the bread slices. (Save the bread scraps for another use such as making croutons or breadcrumbs.) 2. Spread each bread round with 1/2 tablespoon of the cream cheese. Fold each turkey slice in half, then in half again, and place one over the cream cheese layer on each bread round.  Top each piece with a cucumber slice and a small sprig of dill or a light sprinkling of dried dill. Serve immediately. Nutritional Facts (per piece) Calories: 54  Carbohydrates: 6 g   Fiber: 0.6 g   Fat: 1.9 g   Sat. Fat: 1.1 g Cholesterol: 9 mg    Protein: 4 g   Sodium: 186 mg   Calcium: 17 mg GI rating: moderate Diabetic exchanges: Count 2 pieces as 1/2 starch and 1 lean meat  © Copyright 2005 by eatsmarttoday.com Top of Page