Butterfly Cheese Sandwiches
Need a lacto ovo vegetarian side dish? Butterfly Cheese Sandwiches could be an amazing recipe to try. One portion of this dish contains around 7g of protein, 15g of fat, and a total of 222 calories. This recipe serves 12. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 33 fans. If you have american cheese, milk, olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 26%, this dish is not so tremendous. Users who liked this recipe also liked Butterfly Sandwiches, Hawaiian Ham and Cheese Sandwiches (aka Tailgate Sandwiches), and Butterfly Cupcakes.
Servings: 12
Preparation duration: 30 minutes
Ingredients:
12 slices American cheese
1 package (8 ounces) cream cheese, softened
1/2 teaspoon garlic powder
2 tablespoons milk
22 pitted ripe olives
1/2 teaspoon onion powder
12 slices white bread
Equipment:
bowl
cookie cutter
ziploc bags
Cooking instruction summary:
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 HomeJune/July 2004, p14 Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, beat the cream cheese, milk, garlic powder and onion powder until smooth; set side 1/4 cup.
2. Spread 1 tablespoon of the remaining cream cheese mixture over each slice of bread. Top each with a cheese slice.
3. Cut out each sandwich with a butterfly-shaped cookie cutter.
4. Cut 12 olives in half lengthwise; place two halves, cut side down, in the center of each sandwich for butterfly body.
5. Cut remaining whole olives into slices; place two on each wing. Set olive ends aside.
6. 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.
7. Cut olive ends into small pieces; place on eyes.
Nutrition Information:
covered percent of daily need
