Cucumber Shredded Carrot Tea Sandwich
Cooking Times
Ingredients
- 4 oz. cream cheese or vegan cream cheese
- 1 tablespoon, finely chopped Cal-Organic Dill
- 1 tablespoon, finely chopped Cal-Organic Italian Parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup Cal-Organic Shredded Carrots
- 1 cucumber, thinly sliced into rounds
- 3-4, thinly sliced Cal-Organic Red Radishes
- 1 bunch Cal-Organic Green Leaf Lettuce
- 12 slices soft sandwich bread (white, wheat, or rye), crusts trimmed
Directions
1. In a small bowl, mix cream cheese with dill, parsley, lemon juice, salt, and pepper until smooth and well blended.
2. Slice cucumber and radishes as thinly as possible using a sharp knife or mandoline.
3. Trim the crust off the bread and spread a generous layer of herbed cream cheese on all slices of bread.
4. Layer cucumber, shredded carrot, radish, and lettuce on half of the bread slices, then add the top half. Keep the sandwiches full size or cut in half, and use a pick to hold together if desired.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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