Best 4 Carrot And Cream Cheese Tea Sandwiches Recipes

CHEESE SAVOURY SANDWICH FILLING

Steps:

• Begin by chopping the red pepper finely and leaving to drain on kitchen paper
• Next, finely dice salad onion
• Mix mayonnaise with paprika and dijon mustard
• Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
• Add in the pepper & onion and mix again with your hands
• Finally, stir in the mayonnaise using a metal spoon
• Cover and chill until ready to use
• Cut the crusts from the bread
• Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
• Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
• Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
• Top each slice with another piece of bread of equal size
• Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
• Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)

CARROT-GINGER TEA SANDWICHES

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.

CARROT CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

CARROT "CAKE" TEA SANDWICHES

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.