I have been making these sandwiches since 1970 when I received the recipe from our school's librarian. I never tell what is in the spread, till I have them taste and guess. So far, in 43 years, no one has come close!! What fun!! I am always asked to bring these, once they have tasted them. I often use this just as a cheese spread, served with buttery club crackers.
Butter the bread. This step is very important as it keeps the sandwiches from becoming soggy
Spread the cream cheese mixture on the bread and cut into 3 finger sandwiches, 2 triangles, or diagonally to form 4 small sandwiches. These are best if made at least a day in advance. Cover tightly and keep refrigerated until about 30-60 min. before serving.
*If you will double the recipe, it will make enough for a full loaf of bread. A full loaf would make 12 full sandwiches, 36 finger sandwiches (cut into thirds) or 48 small diagonally cut triangles.