Butterfly Cheese Sandwiches Recipe

Butterfly Cheese Sandwiches Recipe
Butterfly Cheese Sandwiches Recipe photo by Taste of Home
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Butterfly Cheese Sandwiches Recipe

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I used a cookie cutter to shape these sandwiches, then decorated them using olives and piped cream cheese.—Lenore Walters, Oklahoma City, Oklahoma
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 slices white bread
  • 12 slices American cheese
  • 22 pitted ripe olives

Directions

In a small bowl, beat the cream cheese, milk, garlic powder and onion powder until smooth; set side 1/4 cup. Spread 1 tablespoon of the remaining cream cheese mixture over each slice of bread. Top each with a cheese slice. Cut out each sandwich with a butterfly-shaped cookie cutter.
Cut 12 olives in half lengthwise; place two halves, cut side down, in the center of each sandwich for butterfly body. Cut remaining whole olives into slices; place two on each wing. Set olive ends aside.
Cut a small hole in the corner of a pastry or plastic bag; insert a small start tip. Fill bag with reserved cream cheese mixture. Pipe star on each olive slice; pipe two stars on front of each butterfly body for eyes. Cut olive ends into small pieces; place on eyes. Yield: 1 dozen.
Originally published as Butterfly Cheese Sandwiches in Taste of Home June/July 2004, p14

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  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 slices white bread
  • 12 slices American cheese
  • 22 pitted ripe olives
  1. In a small bowl, beat the cream cheese, milk, garlic powder and onion powder until smooth; set side 1/4 cup. Spread 1 tablespoon of the remaining cream cheese mixture over each slice of bread. Top each with a cheese slice. Cut out each sandwich with a butterfly-shaped cookie cutter.
  2. Cut 12 olives in half lengthwise; place two halves, cut side down, in the center of each sandwich for butterfly body. Cut remaining whole olives into slices; place two on each wing. Set olive ends aside.
  3. Cut a small hole in the corner of a pastry or plastic bag; insert a small start tip. Fill bag with reserved cream cheese mixture. Pipe star on each olive slice; pipe two stars on front of each butterfly body for eyes. Cut olive ends into small pieces; place on eyes. Yield: 1 dozen.
Originally published as Butterfly Cheese Sandwiches in Taste of Home June/July 2004, p14

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