Apple Carrot Finger/Tea Sandwiches

Submitted by *Parsley*

"This was an entry in RSC #10."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 20

ingredients

• 1 teaspoon lemon juice
• 1 granny smith apple, peeled, cored and finely chopped
• 8 ounces light cream cheese, softened
• 1 teaspoon brown sugar
• 1 tablespoon low-fat milk
• 1⁄2 cup grated carrot
• 1⁄4 cup golden raisin
• 1⁄4 cup finely chopped pecans
• 1⁄4 teaspoon cinnamon
• wheat bread, crusts removed

directions

1. In a small bowl, toss the lemon juice with the finely chopped apple.
2. Add the softened cream cheese, brown sugar and milk and beat well.
3. Stir in all remaining ingredients; mix well.
4. Spread onto crustless bread, sandwich and cut into squares or triangles.

Reviews

[katie in the UP]

These finger sandwiches have a delicate flavor, we liked the crunchiness of the nuts! Good luck in the contest!

 

[Noreaster]

My first time making finger sammiches. I took them to work and everybody loved them and wanted the recipe. Nice for lunch or snacks.

 

[LUv 2 BaKE]

These make nice, different tea sandwiches which I enjoyed. I liked the crunch of the apples and carrot mixed with the creaminess of the cream cheese. I didn't add any of the milk since my low fat cream cheese was quite creamy already and the milk would have made it a little runny. I think the filling would also be excellent on graham crackers. Good luck in RSC #10!

 

[gourmetmomma]

i WANTED to like this recipe. it was different and made from ingredients i normally keep on hand. i even thought i might be able to sneak some variety into the kids this way. the kids rejected it, but thats normal. i found it too light on flavor, there just wasn't anything that jumped out as distinguishing. i also found the flavor a bit challenging for a finger/tea sandwich. after trying the recipe as prescribed, i added some crushed pineapple and spread on salty crispy bagle toast. the addition of pineapple seemed to "finish" the dish (odd that it was not included since it is a contest ingredient) and i found the salty crispness of the cracker to be a much better base for the chicken salad. chef, this is SOOOO close to being fabulous. it just needs a few tweaks. i'll be happy to re-review if you make any changes after the contest.

 

[Mandy]

I did a half batch of these & loved them. I made them for my toddler daughter hoping to sneak some veggies into her but unfortunately she didn't like them, lucky I did. I tried these on sandwiches and also spread in some mountain bread as a roll-up, nice both ways. The best part is the mixture can be made ahead, will keep for a few days no problem. I'm keeping this recipe to make pinwheel sanwiches for a function coming up. Thanks for posting!