A few weeks ago, Tara challenged me to recreate the carrot/ginger finger sandwiches that we had at the Empress Hotel in Victoria, British Columbia. As we hadn’t been there in over three years, this was a bit of task. The results were not similar in the least, but tasty nonetheless. I call this a small victory on my part.
As I’ve been ill since the airplane ride back from Tucson, this was the most I could do in the kitchen. And as I’m still recuperating a bit, this is about a good of a post as I can manage. We’ll see how I feel tomorrow, and if I can find anything worthwhile to get me out of this physical state of badness.
- 8 grated carrots
- 4 oz. cream cheese, softened
- 6 tablespoons mayonnaise
- 3 Tablespoons sweet ginger paste
- Salt and pepper to taste
- 16 slices multi-grain bread, lightly roasted
- Bean sprouts
In a large bowl, combine the carrots, cream cheese, mayonnaise, and ginger paste. Drain any excess liquid that might have accumulated (ginger paste can be a tad watery). Salt and pepper to taste.
Meanwhile, toast the bread. Spread the carrot mixture on the toasted bread and top with bean sprouts. Top the sandwich off and slice and serve.