Carrot-Ginger Tea Sandwiches

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Tea Sandwiches:

Allow 4 to 6 cut sandwich servings for each person.

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

Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.

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. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
 

More Tea Sandwiches:

Carrot-Ginger Tea Sandwiches

Chicken Curry Tea Sandwiches

Cucumber Mint Tea Sandwiches

Cucumber Tea Sandwiches

Goat Cheese and Watercress Tea Sandwich

Putting on the Ritz Egg Salad Tea Sandwiches

Radish-Poppy Seed Tea Sandwiches

Radish Sandwiches on Zucchini Basil Muffins

Smoked Salmon Sandwich on Pumpernickel

Spring Radish Tea Sandwiches

Walnut Tea Sandwiches

 


This recipe comes from the Fairmont Empress Hotel in Victoria, British Columbia, Canada. A fabled Victoria landmark, The Fairmont Empress has played host to royalty, celebrities, and guests from around the world since 1908. 

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Check out my English High Tea Menu.

Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Carrot-Ginger Tea Sandwiches.

Carrot-Ginger Tea Sandwiches

2 grated carrots
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon sweet ginger paste (optional)
Salt and pepper to taste
4 slices multi-grain bread
4 teaspoons butter
Alfalfa sprouts

In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger paste; 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 sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 2 whole sandwiches or 4 halves or 8 fourths.