While ham sandwiches typically include cheese, this updated version features roasted shaved carrots and a luscious curried dill mayonnaise.
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
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a medium bowl, stir together carrots, oil, and salt. Arrange in an even layer on prepared baking sheet.
- Bake until carrots are golden brown and just tender, 15 to 20 minutes. Let cool completely.
- 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.
- 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.
