Mini Tomato Sandwiches Recipe

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Mini Tomato Sandwiches Recipe

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I grew up enjoying tomato sandwiches and think this slightly upscale version is a tasty choice when dining "al fresco." —Shannon Avra, Little Rock, Arkansas
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 teaspoons minced fresh basil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 French bread baguette (10-1/2 ounces)
  • 8 ounces Brie cheese, thinly sliced
  • 4 plum tomatoes, sliced

Directions

In a small bowl, combine the cream cheese, mayonnaise, basil and 1/8 teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours.
Cut baguette in half horizontally. Spread cream cheese mixture over baguette bottom. Layer with Brie cheese and tomato slices. Sprinkle with remaining salt and pepper. Replace top. Cut into four slices. Yield: 4 servings.
Originally published as Mini Tomato Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p194

Nutritional Facts

1 sandwich: 562 calories, 34g fat (16g saturated fat), 85mg cholesterol, 1120mg sodium, 43g carbohydrate (3g sugars, 2g fiber), 20g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 teaspoons minced fresh basil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 French bread baguette (10-1/2 ounces)
  • 8 ounces Brie cheese, thinly sliced
  • 4 plum tomatoes, sliced
  1. In a small bowl, combine the cream cheese, mayonnaise, basil and 1/8 teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours.
  2. Cut baguette in half horizontally. Spread cream cheese mixture over baguette bottom. Layer with Brie cheese and tomato slices. Sprinkle with remaining salt and pepper. Replace top. Cut into four slices. Yield: 4 servings.
Originally published as Mini Tomato Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p194

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