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Carrot-Ginger Tea Sandwiches
2 grated carrots
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon sweet ginger paste
Salt and pepper to taste
4 slices multigrain bread
4 teaspoons unsalted butter (at room temperature)
Alfalfa sprouts (optional)
In medium bowl combine grated carrots, cream cheese, mayonnaise and ginger paste, mixing well.
Add salt and pepper.
Spread one side of each piece of bread lightly with butter.
Top the buttered side of bread with carrot mixture (about 1/4 inch thick).
Top with alfalfa sprouts and remaining bread slice, buttered side down.
Cut the crusts from each sandwich with a sharp knife.
Cut sandwiches in half diagonally and then cut in half again.
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