Party Vegetable Sandwich Spread Food

GARDEN SPREAD FINGER SANDWICHES

Garden Spread Finger Sandwiches image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 12 to 16 finger sandwiches

Number Of Ingredients 10

Ingredients

Three 8-ounce packages cream cheese, slightly softened
1/4 cup finely diced red onion
1 tablespoon chopped chives, or more to taste
1 tablespoon chopped fresh dill, or more to taste
6 green onions, sliced
1 large carrot, peeled and finely diced
1 stalk celery, finely diced
1 clove garlic
1/2 red bell pepper, finely diced
12 thin slices nutty wheat bread

Steps:

Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.

VEGGIE SANDWICH SPREAD

Veggie Sandwich Spread image

Make and share this Veggie Sandwich Spread recipe from Food.com.

Provided by Leta8076

Categories Spreads

Time 45m

Yield 2 cups

Number Of Ingredients 11

Ingredients

3/4 cup finely grated carrot
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup finely chopped cucumber
1/4 cup finely chopped onion
1 tablespoon lemon juice
8 ounces cream cheese
1 1/2 tablespoons mayonnaise
salt
pepper
garlic powder

Steps:

Combine vegetables in a cheesecloth.
Squeeze out as much juice as possible.
Discard juices.
Place vegetables in large bowl.
Add seasonings and stir.
Add lemon juice, cream cheese and mayonnaise.
Stir until thoroughly blended.
Serve on bread for sandwiches, or as a spread with crackers.

Nutrition Facts : Calories 425.6, Fat 39.1, SaturatedFat 22, Cholesterol 125, Sodium 409.6, Carbohydrate 13.3, Fiber 2.3, Sugar 7.9, Protein 7.8

VEGETABLE PARTY SANDWICHES

Vegetable Party Sandwiches image

This is my sister's recipe which she makes for parties and holiday events. The sandwiches are always a popular food item! In Spring of 2007, this recipe was featured in two North Carolina newspapers by the famous Food Editor, Helen Moore. Plan ahead because the vegetable mixture needs to be refrigerated 25 hours for the flavors to blend well. The recipe yields 112 party-size, quartered sandwiches. Preparation time, not refrigeration time, is stated.

Provided by Seasoned Cook

Categories < 60 Mins

Time 35m

Yield 112 serving(s)

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
2 large carrots, grated very fine
2 celery ribs, chopped very fine
2 cucumbers, peeled, seeded, chopped fine
1 small onion, minced
1 tablespoon lemon juice
1 pint mayonnaise (recommend Hellman's)
2 loaves white bread (long square-type)

Steps:

Dissolve gelatin in water according to directions.
In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.