Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!

Marinated Carrot and Cucumber Tea Sandwiches

Course: Afternoon tea, Appetizer
Servings: 18 rectangular finger sandwiches
Author: Caroline Lindsey
Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!
Print Recipe

Ingredients

  • Garlic herb butter
  • 2-3 carrots
  • 1 seedless English cucumber
  • 4 tbsp white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 slices white bread square, if possible
  • Finelly-chopped parsley for garnish

Instructions

  • Set out garlic herb butter to fully soften, if it isn't already. Putting your bread in the freezer while you prepare your other ingredients may help to get clean cuts. 
  • Slice cucumbers and carrots into thin rounds (using a mandoline) or long strips (using a vegetable peeler). 
  • Fill a medium bowl with ice and water. Bring a medium pot of water to a boil. Add carrot slices and blanch 30 seconds to 1 minute. Remove carrots and plunge into the ice bath to stop them from cooking further. 
  • Remove carrots from ice bath once they're chilled, and pat them dry. Marinate the carrots and cucumbers in white wine vinegar, salt, and pepper for about 5 minutes. Drain, rinse, and thoroughly pat dry.
    Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!
  • Spread the bread all the way to the edges with the fully-softened garlic herb butter. If making rectangular finger sandwiches with layered rounds, trim the crusts and cut bread into three rectangles (bottom).
    Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!
  • Layer bread diagonally with alternating strips of carrots and cucumbers, or arrange alternating veggie rounds on the rectangles.
    Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!
  • Trim the crusts off the veggie-striped bread. 
    Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!
  • If making striped sandwiches, first trim it into a square (not pictured). Then cut in half or quarters from corner to corner. 
    Open-faced marinated carrot and cucumber tea sandwiches with garlic herb butter are a beautiful and colorful twist on the quintessential finger sandwich!
  • Sprinkle with parsley for garnish.