Carrot-Ginger Tea Sandwiches

Marsha Gardner

By
@mrdick1950

I have had a couple of tea parties with my granddaughters. I let them choose the menu and this was one of the tea sandwiches Valerie chose. When I go to stay with them I make up several different sandwich fillings for them to make their own sandwiches for their lunchboxes and again this one is always requested.


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Comments:

Serves:

2

Method:

No-Cook or Other

Ingredients

2 medium
carrots, finely grated
2-3 Tbsp
cream cheese, room temperature
2 Tbsp
mayonnaise
1 tsp
ginger, fresh, finely grated
4 slice
good firm bread*
4 tsp
unsalted butter
alfalfa sprouts, optional

Directions Step-By-Step

1
* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
2
In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger; add salt and pepper.

Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
3
MAKING SANDWICHES AHEAD OF TIME:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian