Tuesday, July 11, 2006

Carrot-Ginger Tea Sandwiches from The Empress

The Fairmont Empress Hotel's Famous Carrot-Ginger Tea Sandwiches

2 grated carrots
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon sweet ginger paste (or fresh, grated ginger)
Salt and pepper to taste
4 slices multi-grain bread
4 teaspoons butter
Alfalfa sprouts

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 sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 2 whole sandwiches or 4 halves or 8 fourths.

1 comment:

  1. Oh my, that looks so yummy. I am going to save this recipe for sure. I love ginger in just about everything !


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