Easy Colorful Tea Party Sandwiches
Ingredients
For the sandwiches:
- 12 slices of bread (sandwich bread for tea parties; whole grain or rye for everyday use)
- 1 cup carrots, finely chopped or finely shredded
- 1 cup purple cabbage, finely chopped or finely shredded
- 1½ cups plain yogurt (Greek or regular; full-fat or low-fat)
- Salt, to taste
- Black pepper, optional
- Fresh or dried herbs (mint, dill, basil, or parsley), optional
For the green layer (pick one):
- ½ cup avocado cilantro dressing (see below), OR
- ½ cup store-bought or homemade green chutney (thick consistency)
For the avocado cilantro dressing (if making from scratch):
- 1 ripe avocado
- 1 cup fresh cilantro, packed
- 2 tablespoons plain yogurt
- 2–3 garlic cloves
- 1–2 green chiles or jalapeños (adjust to taste)
- Juice of 1 lime
- Salt, to taste
- ½ teaspoon roasted cumin powder, optional
- 2–4 tablespoons water, as needed to blend
Instructions
- Step 1 - Strain the yogurt (do this first):Place a mesh strainer over a bowl. Line the strainer with cheesecloth. Scoop all the yogurt into the cheesecloth and wrap it tightly. Set a heavy object on top to press out the liquid. Refrigerate for at least 2 hours (for Greek yogurt) or overnight (for regular yogurt). When ready, you should have a thick, creamy, spreadable yogurt. Discard the strained liquid.
- Step 2 - Make the avocado cilantro dressing (if using):Add cilantro, avocado, yogurt, garlic, green chiles or jalapeños, lime juice, salt, and cumin powder (if using) to a blender. Add 2 tablespoons of water and blend until completely smooth. Add more water a little at a time if needed. Taste and adjust salt and lime. Set aside. (Skip this step if using store-bought green chutney.)
- Step 3 - Prep the vegetables:Finely chop or finely shred the carrots and purple cabbage. The finer the better - this helps the spreads stay smooth and the color layers stay clean and vibrant when you slice the sandwich.
- Step 4 - Make the two yogurt spreads:Divide the strained yogurt evenly into two bowls. Add the finely chopped carrots to one bowl and the finely chopped purple cabbage to the other. Season both bowls with salt and pepper and mix well. If adding herbs, stir them in now. You should have a bright orange carrot spread and a deep purple cabbage spread.
- Step 5 - Assemble the sandwich:Take 4 slices of bread. Spread the green avocado dressing (or green chutney) on Slice 1. Spread the orange carrot yogurt on Slice 2. Spread the purple cabbage yogurt on Slice 3. Leave Slice 4 plain (or lightly butter it if preferred). Stack the slices in this order from bottom to top: green (face up), orange (face up), purple (face up), plain slice (face down on top). Press gently to compact the layers.
- Step 6 - Trim and slice:Using a serrated bread knife, trim all four crusts from the sandwich with slow, gentle sawing motions. Then cut into 4 triangles, 4 squares, or 2 halves. Arrange on a platter and serve.
Notes
Do not skip straining the yogurt. This is the single most important step. Unstrained yogurt contains too much liquid and will make your sandwiches soggy. The straining process is hands-off - just set it and forget it in the fridge.
Avoid cucumbers and zucchini if making sandwiches ahead of time. Both release water and will make the bread soggy. Stick with carrots, cabbage, beets, or bell peppers for make-ahead sandwiches.
To make ahead: Assemble, slice, and place on a platter. Cover with a sheet of wax paper, then lay a slightly damp paper towel on top. Wrap tightly or store in an airtight container in the refrigerator for up to 24 hours. Uncover just before serving.
Variations to try: Swap purple cabbage for finely grated cooked beets for a deeper magenta layer. Add finely diced red or yellow bell pepper to any spread for a sweet crunch. Stir fresh mint, basil, or dill into the yogurt spreads for extra herbaceous flavor.