Apple Carrot Fingertea Sandwiches Recipes
SPICY CARROT SANDWICHES (VEGETARIAN)
From Food and Wine Magazine. March 2012 issue. British Chef Nick Sandler's sandwich. He made it for the "Meat Free Monday Cookbook" for Paul, Stella, and Mary McCartney who co-author it. Very trendy right now. He is a creative chef whose job it is to make new and interesting sandwiches for a bakery chain in the UK. This is a great take and a healthy alternative for vegetarians and non vegetarians alike. Mayo is replaced with hummus. and creaminess and protein comes from Greek yogurt. The carrots are cooked just for a bit. Delicious. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 25m
Yield 4 open faced sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat the olive oil.
- Add the carrots, garlic and caraway, season with salt and crushed red pepper and cook until the carrots are just wilted, about 4 minutes.
- Let cool.
- Spread the hummus on the bread.
- Sprinkle with the carrot mixture and dollop on the yogurt.
- Top with cilantro, season with black pepper and serve.
- Grill another piece of bread for each sandwich if you desire a topped sandwich. This is meant to be open faced.
- ***2 whole wheat baguettes (8-inch, split lengthwise and grilled ).
- can be subbed in for sourdough bread.
Nutrition Facts : Calories 284.6, Fat 7.7, SaturatedFat 1.2, Sodium 470.1, Carbohydrate 44.7, Fiber 4.6, Sugar 3.4, Protein 10.5
APPLE CARROT FINGER/TEA SANDWICHES
Make and share this Apple Carrot Finger/Tea Sandwiches recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 50.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.7, Sodium 47.9, Carbohydrate 3.5, Fiber 0.5, Sugar 2.2, Protein 1.4
RAISIN FINGER SANDWICHES
I made these for my kids they loved them. Nice alternative to PB&J. My son took these to school for lunch.
Provided by children from A to Z
Categories Lunch/Snacks
Time 5m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat cream cheese and mayonnaise until smooth.
- Stir in pecans.
- Spread on raisin bread.
- Enjoy.
Nutrition Facts : Calories 279.4, Fat 27.6, SaturatedFat 11.2, Cholesterol 53, Sodium 217.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.3, Protein 4.5
NUT AND CARROT SANDWICH
A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
- Add enough mayonnaise to moisten them well and hold the ingredients together.
- Fold in basil.
- Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
- Top with remaining bread.
- Cut in half and enjoy!
Nutrition Facts : Calories 355.1, Fat 20.5, SaturatedFat 2.5, Cholesterol 3.8, Sodium 491, Carbohydrate 35.1, Fiber 6.9, Sugar 7.2, Protein 11
HALLOWEEN FINGER SANDWICHES
Make and share this Halloween Finger Sandwiches recipe from Food.com.
Provided by Sharon123
Categories Grains
Time 5m
Yield 8 appetizers, about
Number Of Ingredients 4
Steps:
- Madke sandwiches on bread using the cheese or filling you wish.
- Trim the crusts from the sandwiches and cut into long, narrow "fingers".
- Carve a slice of tomato skin into a fingernail and attach it to the ends of the fingers with mayonnaise.
- Place cuts at the bottom of the finger sandwich with a serrated blade that's been smeared with red food coloring. Serve and enjoy!
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- Set out garlic herb butter to fully soften, if it isn't already. Putting your bread in the freezer while you prepare your other ingredients may help to get clean cuts.
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- Fill a medium bowl with ice and water. Bring a medium pot of water to a boil. Add carrot slices and blanch 30 seconds to 1 minute. Remove carrots and plunge into the ice bath to stop them from cooking further.
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