Carrot Ginger Tea Sandwiches Recipes

Steps:

• 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.

Steps:

• Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
• Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
• Cut off the crusts and cut to preferred size.

Steps:

• Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
• Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.

Steps:

• Trim crusts off of bread.
• Combine frosting, cream cheese, carrot and nuts.
• Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
• Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
• Chill for at least an hour before serving.

Steps:

• Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
• Chill the mixture for 1/2 hour to allow the flavors to blend.
• Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
• Spread the mixture onto two of the slices of bread and top with the other two slices.
• Cut these sandwiches diagonally into two triangles each.

Steps:

• In a small bowl, toss the lemon juice with the finely chopped apple.
• Add the softened cream cheese, brown sugar and milk and beat well.
• Stir in all remaining ingredients; mix well.
• Spread onto crustless bread, sandwich and cut into squares or triangles.