These bite-sized carrot sandwiches are sweet, garlicky, and creamy. Perfect for your next appetizer tray!
These carrot sandwiches are perfect as an appetizer, snack, or light breakfast. Unique and addicting, they consist of toasted bread topped with a thin slice of tomato and a creamy grated carrot salad. Good luck eating just one…
Craving more vegetarian sandwiches? Egg salad sandwiches are a perfect protein-packed option!
In Slavic culture, it’s common to make an assortment of mini sandwiches when you have friends over for a party to tide them over until the main entree is ready. We often get creative (and a little competitive!) when it comes to creating the prettiest presentation and the perfect bite.
These little carrot sandwiches are no exception! What’s better? Despite their fancy appearance, they only require six simple ingredients to make. Let’s get to it!
How to Make Carrot Tea Sandwiches
- Boil and Grate the Carrots: Bring a large pot of water to boil. Place the carrots in the boiling water and cook them just until you can pierce them with a fork. Drain them in a colander and use the largest slots on a cheese grater to grate them.
- Make the Carrot Topping: Mix the grated carrots with shredded cheese, pressed garlic, and mayonnaise. Stir until well-combined.
- Assemble the Sandwiches: Slice the baguette and tomatoes into thin slices. Assemble the sandwiches by placing a tomato slice onto a piece of baguette and topping it with a spoonful of the carrot mixture.
- Serve the Sandwiches: Serve the sandwiches right away and enjoy! If you’re preparing them ahead of time, keep them refrigerated until you’re ready to serve (recommended to assemble them only 1 hour max ahead of time to prevent the bread from going stale).
Feeling ambitious? Make a homemade baguette to serve your carrot sandwiches on.
Tips for Making the Best Carrot Tea Sandwiches
Below, find a handful of helpful tips and tricks to help you make the best mini carrot sandwiches.
- Allow the carrots to cool before you grate them. Allowing the carrots to cool before you grate them will make the process so much easier.
- Squeeze any excess moisture out of the grated carrots. To prevent the creamy carrot topping from turning watery, blot or strain as much water out of the grated carrots as possible.
- Assemble the sandwiches right before you plan to serve them. To prevent the bread from turning soggy, assemble the sandwiches right before you plan to serve them.
Serving Carrot Tea Sandwiches
You can serve these carrot sandwiches as a part of your next appetizer spread or for afternoon tea. At the bottom of the page, we shared a handful of other tea sandwich recipes you can use to make a mini sandwich assortment tray if you wish. If you’re not preparing them for an appetizer, they also make for a nice light lunch paired with a classic garden salad or alongside crispy smashed potatoes for a unique brunch.
How long do I boil the carrots for?
It could take up to 25 minutes to boil the carrots depending on the size and type you use. The safest way to ensure you don’t over or undercook them is to test them with a fork here and there. Once they are easily pierced through, drain them from the water.
Can these sandwiches be made ahead of time?
Yes, these carrot sandwiches can be made ahead of time by preparing the carrot mixture up to a day in advance. Only assemble the sandwiches right before you plan to serve them to prevent the bread from going stale.
What kind of tomatoes are best for these carrot sandwiches?
Sturdy tomatoes like heirlooms or roma tomatoes are best for these carrot sandwiches.
Should I toast the baguette?
You do not need to toast the baguette. Untoasted bread gives the sandwiches a nice, soft bite. Typically, tea sandwiches are left untoasted and served cold and refreshing.
More Canapes to Love
- Crab Mushroom Canapés – Seafood tea sandwiches
- Mushroom Bell Pepper Canapes – Cream cheese and veggie tea sandwiches
- Hummus Eggplant Canapes – Mediterranean-style tea sandwiches
- Egg and Sprats Canapes – Fish and pickle tea sandwiches
- Cucumber Sandwiches – Herby cream cheese base topped with crisp cucumbers
- Mushroom Bruschetta – Open faced toast with caramelized onion, mushroom and thyme.
- 2 large carrots
- 8 oz colby jack cheese
- 4 large garlic cloves
- 2 tbsp mayonnaise
- 2 large tomatoes
- 1 baguette
- In a large pot, bring about 5 cups of water to a boil. Place whole carrots into the water, cooking just until they are easily pierced through with a fork. Drain the carrots from the water and cool them at room temperature. Once completely cooled, grate the carrots on the largest side of a cheese grater into a large mixing bowl.
- Add grated cheese, pressed garlic, and mayonnaise to the mixing bowl with the grated carrots. Stir to combine.
- Slice baguette and tomatoes into thin slices.
- Assemble the sandwiches by placing a piece of tomato on the bread, followed by a spoonful of the creamy carrot mixture. Keep refrigerated until you're ready to serve. Enjoy!