087 / 100 · Breads, Spreads, and Little Bites

Carrot and Cream Cheese Tea Sandwiches

16 small tea sandwiches Active 20 min Total 20 min

Finely grated carrot gives these soft tea sandwiches a quiet sweetness and a little fresh crunch. Cream cheese binds the filling, while chives and lemon zest keep it from tasting one-dimensional. There is no cooking to coordinate, making this a useful small lunch or a plate to set out with soup. Grate the carrot finely enough that it stays inside the bread when you take a bite. Soft sandwich bread gives the neatest result, though a thinly sliced whole-wheat loaf brings a nuttier flavor.

Jump to the ingredients

Small carrot and cream cheese tea sandwiches with finely grated carrot filling.

Dry the carrot and cut with a light hand

Press the grated carrot lightly in a clean towel to remove loose moisture before mixing. The filling should hold its shape on a spoon rather than creep toward the bread edges. Spread first and trim afterward to waste less bread and keep the layers aligned. A sharp serrated knife and a gentle sawing motion make neat pieces; pressing hard squeezes out the filling. Triangles suit a tea plate, while narrow rectangles sit neatly beside soup. Keep the finished sandwiches covered and chilled until shortly before serving so the bread stays soft without drying out. Keep the presentation simple so the main ingredients remain clear.

Ingredients

  • 2 medium carrots, peeled and finely grated (150 g prepared)
  • 6 ounces cream cheese, softened (170 g)
  • 1 tablespoon finely chopped chives
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon fine salt
  • 8 slices soft white or whole-wheat sandwich bread (about 280 g)

Set out

Fine box grater, Mixing bowl, Clean kitchen towel, Serrated knife, Cutting board

Allergens

Wheat, milk. Check ingredient labels and substitutions.

Make it

  1. Place the grated carrots in a clean towel and press gently to remove loose surface moisture.
  2. Stir the cream cheese, chives, lemon zest, and salt together in a bowl until smooth. Fold in the carrots until evenly distributed.
  3. Lay out the bread. Spread one-quarter of the filling on each of four slices, taking it nearly to the edges.
  4. Close with the remaining slices and press very gently. Trim the crusts if desired.
  5. Cut each sandwich into four triangles or rectangles to make 16 small sandwiches. Serve promptly, or cover and refrigerate until needed.

A useful detail

Packaged bread can also contain milk, egg, soy, sesame, or tree nuts; check its label in addition to the base wheat and milk allergens.

Make it your own

  • Replace the chives with 1 tablespoon finely chopped dill.
  • Use plain dairy-free cream cheese if desired; check its label for soy or tree nuts.

Keep it well

Cover closely and refrigerate at 40°F/4°C or colder for up to 24 hours; the bread softens with longer storage. Keep out of refrigeration for no more than 2 hours, or 1 hour above 90°F/32°C. These sandwiches do not freeze well.