4 ounces cream cheese, softened
1 cup shredded Cheddar cheese
2 tablespoons chutney
1 teaspoon Dijon mustard
1 scallion, thinly sliced
12 slices wheat bread, crusts removed (The Johnston House uses BreadWorks wheat bread)
Mayonnaise or unsalted butter, softened
Chopped parsley or chopped leaf lettuce
In small bowl of an electric mixer, beat the cream cheese, shredded Cheddar cheese, chutney, mustard and scallions at medium speed until blended. Spread 6 bread slices with the cheese mixture. Top with the remaining bread slices. Cut each sandwich into 3 fingers.
Spread one short end of each sandwich with butter or mayonnaise and press into the chopped parsley or lettuce. Cover with damp paper towels until ready to serve.
Tester's notes: This recipe works well with nonfat substitutions for the Cheddar cheese, cream cheese and mayonnaise. Add shredded carrot for additional color and crunch. We beat the cheese mixture by hand, and it blended just fine.
Recipe adapted by the Johnston House, Mars
Thursday, March 30, 2000
