I made and served this open-faced sandwich for 140 guests at Tea Time With Berea Health Ministry in October. Variations of the recipe are found in several tea recipe books and online.
Cheddar Carrot Tea Sandwiches
1 cup grated carrots (about 4 medium-small carrots)
1 cup shredded sharp cheddar cheese
6 Tablespoons mayonnaise
Salt and freshly ground black pepper to taste
16 slices dense bread
Mix together carrots, cheese, mayonnaise, salt and freshly ground pepper. Spread slices of bread with the carrot cheese mixture. Top with remaining bread slices. Trim off crusts with a sharp serrated knife and cut each sandwich into 4 squares. Garnish with parsley and a thin carrot slice.
Makes 32 sandwiches