2 grated carrots
2 tablespoons cream cheese, softened
2 tablespoons good-quality mayonnaise
1 teaspoon sweet ginger paste (optional)
Salt and pepper to taste
4 slices multi-grain bread*
4 teaspoons unsalted butter
Alfalfa sprouts
*
Choose the best-quality bread as possible.
Never serve end slices. Freezing the bread before cutting and then spreading
makes for easier handling.
Preparation:
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 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.
Yields 2 whole sandwiches or 4 halves or 8 fourths.
