EASY VEGETARIAN TEA SANDWICH RECIPE
Looking for an easy tea sandwich recipe for your next tea party? These small finger sandwiches are delicious & perfect for those who are health conscious. Packed with veggies and low-fat yogurt, these make an elegant appetizer for any party, sure to impress a crowd. Enjoy them for breakfast, snack or pack them in the lunchbox, they are always a hit!
Provided by Anvita
Categories 10 ingredients or less
Number Of Ingredients 8
Steps:
- Gather the ingredients. Shred the veggies. Strain the yogurt. Prep the green spread in your mixer. You could trim the edges of the bread if you like or use the whole slice bread.
- Take two separate bowls and mix half the yogurt with carrots and purple cabbage respectively. Add salt and black pepper.
- Take four slices for one whole sandwich. Spread a layer of carrots on one. Purple cabbage on the second and the green chutney on the third. If you are adding herbs to your sandwich add them at this point.
- Stack the slices one above the other and then cut the sandwich diagonally to give you two sandwiches from one whole sandwich. This will yield you 6 half size sandwiches. If you want the sandwiches to be smaller you could cut the sandwich one more time diagonally to get four smaller bite size sandwiches. This will yield you 12 mini bite size sandwiches.
- Serve in a platter or plate. Relish these delicious bites.
CARROT GINGER TEA SANDWICHES
This sandwich was part of the Tea we enjoyed at the Empress Hotel in Victoria, BC. I've not been able to find "sweet ginger paste" in this country, so I just grate some fresh ginger and sweeten it.
Provided by TigerJo
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
- Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
- Cut off the crusts and cut to preferred size.
Nutrition Facts : Calories 169.3, Fat 10, SaturatedFat 4.6, Cholesterol 20, Sodium 269.4, Carbohydrate 17.9, Fiber 2.8, Sugar 3.4, Protein 3.7
CARROT "CAKE" TEA SANDWICHES
The taste of carrot cake without baking. A fresh little sandwich to serve with tea or as a snack. Very much enjoyed by my toddler.
Provided by Queen of Everything
Categories Lunch/Snacks
Time 1h15m
Yield 40 finger sandwiches
Number Of Ingredients 5
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.
CARROT & RAISIN SANDWICHES
A vegetarian sandwich with a difference, this light filling is simple and great for afternoon tea or lunch boxes
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 5m
Number Of Ingredients 7
Steps:
- Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
- Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.
Nutrition Facts : Calories 97 calories, Fat 3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CARROT-GINGER TEA SANDWICHES
I have had a couple of tea parties with my granddaughters. I let them choose the menu and this was one of the tea sandwiches Valerie chose. When I go to stay with them I make up several different sandwich fillings for them to make their own sandwiches for their lunchboxes and again this one is always requested.
Provided by Marsha Gardner
Categories Other Side Dishes
Number Of Ingredients 7
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.
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- If using candied ginger, make a paste of the candied ginger by pulverizing it in a miniature food processor or coffee grinder.
- 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.
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