Ham, Pineapple, and Cucumber Sandwiches

These pretty Ham, Pineapple, and Cucumber Sandwiches, garnished with thin slices of cucumber and edible radish flowers, will add a touch of elegance to your tea table.

Ham, Pineapple, and Cucumber Sandwiches
Yield: 8 sandwiches • Preparation: 25 minutes
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Ingredients
  1. 1 (8-ounce) package cream cheese, softened
  2. 1 tablespoon heavy whipping cream
  3. ¼ cup chopped cucumber
  4. ⅓ cup chopped pineapple
  5. 1 tablespoon chopped fresh chives
  6. ¼ teaspoon ground black pepper
  7. 8 slices white sandwich bread, such as Pepperidge Farm Farmhouse Style White Sandwich Bread
  8. 8 very thin slices smoked ham
  9. Garnish: cucumber slices and radish flowers*
Instructions
  1. In a medium bowl, combine cream cheese and cream. Beat at high speed with a mixer until smooth. Add cucumber, pineapple, chives, and pepper, beating until incorporated. Set aside.
  2. Using a 2-inch square cutter, cut 16 shapes from bread slices, discarding scraps. Cover with damp paper towels to prevent drying out, or store in a resealable plastic bag.
  3. Spread cream-cheese mixture onto 2 bread squares. Fold a slice of ham in half, and place on top of cream cheese side of 1 square, gathering and folding ham to ruffle it and trimming ham to fit, if necessary. Top with other bread square, cream-heese side down. Repeat with remaining ham and bread squares.
  4. Garnish with cucumber slices and radish flowers, if desired.
Notes
  1. *Radish flowers are available from Gourmet Sweet Botanicals, 800-931-7530.
  2. • Cream-cheese mixture can be made a day in advance and refrigerated in a covered container. Let come to room temperature before using. Bread squares can be cut a day in advance and stored in a resealable plastic bag. Sandwiches can be assembled earlier in the day, covered with damp paper towels, and refrigerated in an airtight container. Garnish just before serving.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime March/April 2014

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