Carrot-Ginger Tea Sandwich Recipe

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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.

tray of tea sandwiches

Learn about the History and Legends of Famous Sandwiches. Also 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.


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Carrot-Ginger Tea Sandwich Recipe:

Recipe Type: Sandwich, Afternoon Tea and High Tea, Carrots
Yields: 8 whole sandwiches
Prep time: 10 min


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.


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.

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.


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