When you bite into a perfectly layered sandwich, vibrant colors burst forth like a painter’s palette, and that’s exactly what you can expect from these easy colorful tea sandwiches. They take less than 30 minutes to prepare and are light yet satisfying, making them ideal for parties or a cozy afternoon tea.
This recipe is perfect for anyone looking to impress guests or treat themselves to a delicious, nutritious snack. These sandwiches are best enjoyed fresh, but can be prepared a few hours in advance—just keep them covered in the fridge until serving.
Why You’ll Love This Recipe
- Each layer of spread brings a unique flavor and texture, creating a delightful experience with every bite.
- The vibrant colors make for a visually appealing dish that’s perfect for gatherings.
- They are versatile, allowing you to customize ingredients based on your preference.
- The yogurt base keeps each bite creamy without being overwhelming.
What You’ll Need
Gather the following ingredients to create these delightful sandwiches.
For the Sandwiches
- 12 slices wholegrain, rye, or sandwich bread
- 1 cup finely chopped or finely shredded carrots
- 1 cup finely chopped purple cabbage
- 1/2 cup avocado cilantro dressing or green chutney
- 1 1/2 cups yogurt, store bought or homemade
For Seasoning
- Salt to taste
- Black pepper, optional
For Garnishing
- Herbs – mint, dill, parsley, or basil, optional
Use Greek yogurt for a creamier texture.
Substitutions & Swaps
- Wholegrain bread can be replaced with gluten-free bread.
- Avocado cilantro dressing can be swapped for pesto.
- Purple cabbage can be replaced with regular cabbage.
- Yogurt can be substituted with sour cream.
How to Make It
Prepare to assemble these colorful sandwiches with just a few simple steps.
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 of hours, or overnight if not using Greek yogurt.
2. Prepare the avocado cilantro dressing
If you’re not using green chutney, blend together cilantro, avocado, yogurt, garlic pods, green chilies or jalapenos, salt, lime juice, and roasted cumin powder (if desired) with a few tablespoons of water until smooth. Cover and set aside.
3. Prep the vegetables
Finely chop or shred the purple cabbage and carrots. For even spreading, it’s best to chop them finely. Pre-packaged shredded carrots can also be used, but chop them finely.
4. Prep the spreads
Divide the strained yogurt into two bowls. To one, add finely chopped carrots and salt and pepper, mixing well. To the other bowl, add purple cabbage with salt and pepper, stirring to incorporate.
5. Assemble the sandwich
Take four slices of bread. Spread a tablespoon of green chutney or avocado cilantro dressing on the first slice. On the second slice, add a tablespoon or two of the carrot spread, then do the same with the purple cabbage spread on the third slice. Optionally butter the fourth slice before stacking them together in this order: green chutney side facing up, then carrot spread, followed by purple cabbage, and finally cover with the buttered slice.
6. Slice the sandwich
Using a serrated bread knife, gently trim the edges of the assembled sandwich. Cut it into four triangles or squares or simply into two halves. Serve on a platter and enjoy these delightful finger sandwiches.
How to Store It
Fridge: 2-3 days in an airtight container.
Freezer: No, sandwiches do not freeze well.
Reheat: N/A; serve cold.
Tips for Best Results
- Use fresh herbs for an elevated flavor in your spreads.
- Keep the sandwiches covered to maintain their freshness and moisture.
- Allow the yogurt to strain long enough for a thicker consistency.
Serving Suggestions
- Pair with a refreshing iced tea or lemonade for a perfect afternoon snack.
- Serve at parties as a colorful hors d’oeuvre for guests.
- Include in a picnic spread for a delightful hand-held meal.
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