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Easy Colorful Tea Sandwiches Recipe

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4.4 from 124 reviews

These Easy Colorful Tea Sandwiches are a vibrant and healthy snack featuring layers of fresh, finely chopped vegetables mixed with creamy yogurt spreads and flavorful avocado cilantro dressing or green chutney. Perfect for tea time or light gatherings, they combine wholesome ingredients like wholegrain bread, carrots, purple cabbage, and herbs into delightful bite-sized sandwiches that are both visually appealing and delicious.

Ingredients

Units Scale

Sandwich Base

  • 12 slices of bread (wholegrain, rye, sandwich)

Vegetables

  • 1 cup finely chopped or finely shredded carrots
  • 1 cup finely chopped purple cabbage

Spreads & Dressings

  • 1/2 cup avocado cilantro dressing or green chutney
  • 1 1/2 cup yogurt (store bought or homemade)
  • Salt to taste
  • Black pepper (optional)
  • Herbs - mint, dill, parsley, basil (optional)

Instructions

  1. Prepare Yogurt: Separate the whey from the yogurt by placing a mesh strainer lined with cheesecloth over a bowl. Add the yogurt into the cheesecloth, wrap or tie it tightly, place a heavy weight on top, and refrigerate for a couple of hours. If using regular yogurt instead of Greek yogurt, allow it to strain overnight to thicken.
  2. Make Avocado Cilantro Dressing: If not using store-bought green chutney, blend fresh cilantro, avocado, yogurt, garlic pods, green chilies or jalapeños, salt, lime juice, and roasted cumin powder (optional) along with a few tablespoons of water until smooth. Cover and set aside.
  3. Prepare Vegetables: Finely chop or shred the purple cabbage and carrots using a knife or mandolin. Finely chopped vegetables spread more evenly in the sandwich layers.
  4. Mix Spreads: Divide strained yogurt into two bowls. Mix the finely chopped carrots into one bowl and the purple cabbage into the other. Season both with salt, black pepper (if using), and any chosen herbs, mixing well to combine.
  5. Assemble Sandwiches: Take four slices of bread. Spread avocado cilantro dressing or green chutney on the first slice. Spread the carrot-yogurt mixture on the second slice and the cabbage-yogurt mixture on the third slice. Optionally, butter the fourth slice or leave it plain. Layer the slices together starting with the green dressing slice on top, then the carrot spread slice, followed by the cabbage spread slice, and finally the fourth slice on bottom.
  6. Slice and Serve: Using a serrated or bread knife, gently trim the crusts from the stacked sandwich. Cut the sandwich into four triangles, squares, or two halves as preferred. Arrange on a platter or plate and serve immediately for a refreshing, colorful snack.

Notes

  • For best results, use fresh, high-quality yogurt and strain it adequately to remove excess whey.
  • Avocado cilantro dressing can be substituted with green chutney for a different flavor profile.
  • Chopping vegetables finely ensures even spreading and prevents the sandwiches from becoming too bulky.
  • Butter on the final bread slice is optional but adds richness and moisture.
  • These sandwiches are best served fresh but can be covered and refrigerated for a few hours.

Find it online: https://queenrecipe.com/easy-colorful-tea-sandwiches-recipe/