Carrot-Ginger Tea Sandwiches

Marsha Gardner


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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No-Cook or Other


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

Directions Step-By-Step

* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
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.
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