Real Recipes From Real Home Cooks ®

carrot-ginger tea sandwiches

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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.

(1 rating)
yield 2 serving(s)
method No-Cook or Other

Ingredients For carrot-ginger tea sandwiches

  • 2 md
    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

How To Make carrot-ginger tea sandwiches

  • 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.