Small, crustless sandwiches seem very genteel to kids--just the right prop for a spontaneous game of tea time. And just wait until they get a load of a small, crustless sandwich that swirls.

Ingredients

• 8-ounce package cream cheese, softened
• 1 cucumber, peeled, seeded, and chopped

• 1 bunch watercress, washed and minced
• 1 loaf thin-sliced bread, crusts removed

Instructions

1. With a fork, work the cream cheese, cucumber, and watercress until it is smooth and spreadable (if necessary, pulse it in a food processor until soft). Spread this mixture on the bread slices, being careful to cover the edges. Roll the bread into cylinders and refrigerate at least 15 minutes. Slice into one-inch-thick discs, cover, and refrigerate until serving time. (Note: children may have an easier time spreading the mixture on frozen slices of bread; you then need to wait for the bread to thaw completely before rolling it up.) Serves six to eight.

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Find more about:

• Back-to-School |
• Cream Cheese |
• Cucumbers |
• Sandwiches & Wraps |
• Vegetarian Sandwiches & Wraps |
• Watercress

Related Categories:

• Sandwiches & Burgers |
• Sandwiches for School