The vibrant colors of the Easy Colorful Tea Sandwiches are as delightful to the eyes as they are to the palate. These sandwiches, filled with crunchy vegetables and creamy spreads, can be prepared in under an hour, making them a perfect snack or light meal. The combination of flavors and textures easily elevates your tea time or any casual gathering.
This recipe is ideal for anyone looking to add a fresh and colorful twist to their hors d’oeuvres. Perfect for afternoon teas, picnics, or a light lunch, these sandwiches can be prepped ahead of time and stored in the fridge for up to a day without losing their appeal.
Why You’ll Love This Recipe
- The crunchy carrots and cabbage offer a delightful snap with every bite.
- A zesty avocado dressing or green chutney brings a refreshing twist.
- Yogurt spreads provide a creamy texture that complements the veggies.
- The variety of colors makes these sandwiches visually stunning for any occasion.
What You’ll Need
Gather all the ingredients to make these refreshing sandwiches.
For the Spread
- 1 1/2 cup yogurt (store bought or homemade)
- Salt to taste
- Black pepper (optional)
For the Vegetables
- 1 cup finely chopped or finely shredded carrots
- 1 cup finely chopped purple cabbage
For the Dressing
- 1/2 cup avocado cilantro dressing or green chutney
For the Bread
- 12 slices of bread (wholegrain, rye, sandwich)
You can substitute yogurt with Greek yogurt for a thicker spread.
Substitutions & Swaps
- Use any variety of bread you prefer.
- Replace yogurt with hummus for a vegan option.
- Swap purple cabbage for green cabbage if unavailable.
- Chopped bell peppers can add extra color.
How to Make It
Prep your ingredients for a colorful and delightful tea sandwich experience.
1. Prep the yogurt
Separate the whey from the yogurt by placing a mesh strainer in a bowl and lining it with cheesecloth. Add the yogurt into the cheesecloth, tie it tightly, and place a heavy weight on top. Refrigerate for a couple hours or overnight if not using Greek yogurt.
2. Prepare the dressing
If using the avocado cilantro dressing, combine cilantro, avocado, yogurt, garlic pods, green chilies or jalapenos, salt, lime juice, and roasted cumin powder in a blender. Add a couple tablespoons of water and blend until smooth. Cover and set aside.
3. Prep the vegetables
Finely chop or shred the carrots and purple cabbage. For even spreading, finely chop the veggies rather than using pre-shredded ones.
4. Prep the spreads
Divide the yogurt into two bowls. Mix finely chopped carrots into one and purple cabbage into the other. Add salt and pepper to both, incorporating all ingredients well. If using herbs, add them now.
5. Assemble the sandwich
Take 4 slices of bread. Spread a tablespoon of green chutney or avocado dressing on the first slice. Spread a tablespoon or two of the carrot spread on the second slice and repeat with the purple cabbage spread on the third slice. Butter the fourth slice if desired. Stack the slices starting with the green, then carrot, purple, and finally cover with the fourth slice.
6. Slice the sandwich
Trim the edges of the sandwich gently with a bread or serrated knife. Cut into triangles, squares, or halves. Arrange on a platter or plate to serve.
How to Store It
Fridge: Store in an airtight container for up to 1 day.
Freezer: No, the texture won’t hold.
Reheat: Not necessary; serve cold.
Tips for Best Results
- Chopping the vegetables finely ensures better spreading.
- Allow your yogurt to strain fully for a thicker consistency.
- Use fresh herbs to enhance flavor and appearance.
- Experiment with different bread types for unique flavors.
Serving Suggestions
- Pair with a pot of hot tea or coffee.
- Serve at picnics or garden parties for a colorful touch.
- Use them as appetizers for casual gatherings.
Leave a Comment