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Pumpernickel and Salami Tea Sandwiches

These appealingly salty sandwiches are delicious with smoky tea, like Lapsang Souchang.

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  • Total Time:
  • Servings: MAKES ABOUT 4 1/2 DOZEN TEA SANDWICHES

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Ingredients

  • 1/2 pound cream cheese, softened
  • 1/3 cup minced chives
  • Salt and freshly ground pepper
  • Twelve 1/4-inch-thick slices pumpernickel bread, crusts removed
  • 6 ounces thinly sliced Genoa salami

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How to make this recipe

  1. In a small bowl, blend the cream cheese with the chives and season with salt and pepper.
  2. On a work surface, spread each slice of bread with 1 tablespoon of the chive cream cheese. Top 6 of the bread slices with 2 slices of salami. Spread 1 tablespoon of chive cream cheese over the salami and top with 2 salami slices. Close the sandwiches and cut in half lengthwise. Cut each length on the diagonal to make 1 1/2- to 2-inch diamond shaped sandwiches and serve immediately.

Make Ahead

The sandwiches can be wrapped in plastic and refrigerated for up to 4 hours.

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