These Easy Colorful Tea Sandwiches are a vibrant, healthy snack perfect for tea time or light gatherings. Made with layers of wholegrain, rye, or sandwich bread, and filled with fresh carrot and purple cabbage spreads combined with creamy yogurt and an optional avocado cilantro dressing or green chutney, they offer a delicious and visually appealing bite-sized treat. The recipe is straightforward, requiring no cooking and is great for quick preparation.
Total Time:30 minutes
Yield:4 servings
Ingredients
Bread
12 slices wholegrain, rye, or sandwich bread
Vegetable Spreads
1 cup finely chopped or finely shredded carrots
1 cup finely chopped purple cabbage
Dressings and Spreads
½ cup avocado cilantro dressing or green chutney
1 ½ cup yogurt (store bought or homemade)
salt to taste
black pepper (optional)
herbs - mint, dill, parsley, basil (optional)
Instructions
Prep the 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 it tightly, place a heavy weight on top, and refrigerate for a couple of hours. If using regular yogurt instead of Greek yogurt, refrigerate overnight.
Prepare the avocado cilantro dressing: If not using green chutney, blend cilantro, avocado, yogurt, garlic pods, green chilies or jalapenos, salt, lime juice, roasted cumin powder (optional), and a couple of tablespoons of water until smooth. Cover and set aside.
Prep the vegetables: Finely chop or shred the purple cabbage and carrots using a mandolin or knife. Fine chopping is preferred for even spreading.
Prep the spreads: Divide the strained yogurt into two bowls. Add finely chopped carrots to one and finely chopped purple cabbage to the other. Season both with salt and pepper. Add herbs like mint, dill, parsley, or basil if desired, and mix well.
Assemble the sandwich: Take four slices of bread. Spread a tablespoon of the avocado cilantro dressing or green chutney on the first slice. Spread the carrot yogurt mixture on the second slice, and the purple cabbage yogurt mixture on the third slice. Optionally, butter the fourth slice. Stack the slices starting with the green chutney slice on top, then carrot, then purple cabbage, and finish with the buttered or plain fourth slice.
Slice the sandwich: Trim the edges of the stacked sandwich using a serrated or bread knife. Cut into four triangles, squares, or two halves. Arrange on a plate or platter and serve immediately.
Notes
Use Greek yogurt for a thicker spread or strain regular yogurt overnight using cheesecloth.
The avocado cilantro dressing can be substituted with green chutney for a different flavor.
Finely chopping vegetables instead of shredding helps the spreads layer evenly.
Optional herbs like mint, dill, parsley, or basil add fresh flavor to the spreads.
Butter the last slice for added richness or leave it plain for a lighter option.
Trim the edges of the sandwich for neat, bite-sized tea sandwiches.
