Roasted Carrot & Ham Tea Sandwiches
Serves: 12
 
Ingredients
  • 4 cups thinly shaved carrots (approximately 5 medium)
  • 2 teaspoons vegetable oil
  • ½ teaspoon kosher salt
  • ½ cup mayonnaise
  • 1 tablespoon minced dill pickle
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon curry powder
  • 18 thin slices white bread
  • ½ pound thinly sliced deli ham
  • 1 cup baby arugula
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together carrots, oil, and salt. Arrange in an even layer on prepared baking sheet.
  3. Bake until carrots are golden brown and just tender, 15 to 20 minutes. Let cool completely.
  4. In a small bowl, stir together mayonnaise, pickle, dill, and curry powder. Spread 1 tablespoon mayonnaise mixture onto each bread slice. Place ham in an even layer on top of mayonnaise layer on 6 bread slices. Cover with 6 bread slices, mayonnaise side down. Spread 1 tablespoon mayonnaise mixture each onto top bread slices. Layer carrots and arugula on top of mayonnaise. Cover with remaining 6 bread slices, mayonnaise side down, to make 6 whole triple-stack sandwiches.
  5. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 (2½x1½-inch) rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigeratecfor a few hours until serving time.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roasted-carrot-ham-tea-sandwiches/