Apple Carrot Finger/Tea Sandwiches

"This was an entry in RSC #10."
 
Download
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE
photo by gourmetmomma photo by gourmetmomma
photo by Baby Kato photo by Baby Kato
photo by FLKeysJen photo by FLKeysJen
Ready In:
20mins
Ingredients:
10
Serves:
20
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. katie in the UP
    These finger sandwiches have a delicate flavor, we liked the crunchiness of the nuts! Good luck in the contest!
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. 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!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes