The delightful assembly of fresh vegetables—carrot and radish—along with the marvelous addition of chopped mint, creates a terrific light bite that is just as tasty as it is charming.
Carrot, Radish & Mint Flower Sandwiches
Serves: 12
Ingredients
- 12 slices whole-wheat sandwich bread, frozen
- ¾ cup (6 ounces) cream cheese, softened
- 2 tablespoons mayonnaise
- 3 tablespoons finely grated carrot, patted dry with a paper towel
- 1 tablespoon finely grated radish, patted dry with a paper towel
- 1 tablespoon finely chopped fresh mint
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- Reserved white bread center cutouts from Curried Ham Salad & Pineapple Flower Sandwiches
Instructions
- • Using a 2¼-inch flower-shaped cutter, cut 24 shapes from frozen bread slices.
- • Using a ¾-inch round cutter, cut centers from 12 bread flowers, reserving centers for Curried Ham Salad & Pineapple Flower Sandwiches, discarding scraps. To prevent bread from drying out during assembly, cover with damp paper towels, or store in a resealable plastic bag.
- • In a medium bowl, stir together cream cheese and mayonnaise. Stir in carrot, radish, mint, salt, and pepper.
- • Using an offset spatula, spread approximately 1 tablespoon carrot mixture onto 12 whole bread flowers. Insert white bread cutouts into the centers of bread flowers with the center cut out. Place a bread flower on top of each carrot layer to make 12 flower sandwiches. Cover with damp paper towels, and let bread thaw completely (approximately 30 minutes), before serving, and serve within an hour.
