Carrot, Peanut Butter and Raisin Ribbon Sandwiches
When I had my busy catering business, Cuisine Affaire, in the 1980s and early 90s, these Carrot, Peanut Butter and Raisin Ribbon Sandwiches were a hit at cocktail parties. My sister used to make them by the hundred for us. Best of all, they are vegetarian and suit all ages – so great for a family and lunchboxes – easy to eat and full of goodness. Use any breads you like.
Makes 18 finger sandwiches
Preparation: 15 minutes
6 slices Light Rye Bread
6 slices Soy & Linseed Bread
6 slices White Sandwich Bread
Crunchy peanut butter
Light Cream Cheese
3 carrots, grated
1/3cup raisins or sultanas
- Lay bread slices out in rows. Spread the peanut butter, as thickly as you like, onto the rye bread. Spread cream cheese, as thickly as you like on the white bread
- Press carrots over the peanut butter. Cover with white bread, cream cheese side up. Press raisins into the cream cheese. Top with soy & linseed bread and press down gently to help sandwich stick together.
- Use a sharp knife to cut all crusts off and make them the same size. Cut into each pile into three fingers.
Lyndey’s Note: To keep fresh, place shredded iceberg lettuce over the sandwiches and wrap tightly in plastic wrap.
Good with other finger food like Spiced Bocconcini Salad
Watch Lyndey make these on YouTube