I was perusing the intertubes one day and came upon a cheddar and pesto sandwich, which looked quite tasty. Not sure why I added carrot, except that a bag o'shredded carrot was "aging" in front of the cheddar. But it still needed something added because it was a bit dry.
Mayo! Eureka! Now I had an alternative for the veggies attending the shower picnic. You know, the picnic I have only mentioned once ... in every post ... for at least a week. Anyway, one of the picnic invitees needed an egg-free alternative. No biggie -- for her I replaced the mayo with some of the hummus I conveniently had on hand for the crudite dip.
This sandwich was a hit, even for the meat-eaters! Only 3 of the massive quantities (12) of petite triangles were left by dessert time.
Like several other picnic items, I used a ready-made product to speed up assembly, and this recipe is no exception -- purchased pesto. Whether your pesto is homemade or pre-made, this sandwich is a keeper.
Cheddar-carrot tea sandwiches with pesto
Yield: 4 servings (2 triangle quarters per person) as part of a tea or picnic, or 2 servings (4 quarters per person) as lunch
4 slices bread, white, whole wheat or a combination
4 ozs. cheddar cheese
3/4 packed cup shredded carrots
2 Tbl. pesto (ready-made okay)
2 Tbl. mayo (or hummus)
Spread pesto onto 2 of the bread slices.
Cut thin slices from the cheddar (the exact number will depend upon the size of the slices).
Top each pesto-covered bread slice with enough cheddar slices to cover to pesto. Follow with a small handful, (about 1/4 cup) of shredded carrots.
Spread mayo or hummus onto remaining bread slices and place on top of carrots.
For a tea or buffet, trim off edges, then cut each sandwich crossways into 4 small triangles. If you are serving immediately, separate and arrange triangles decoratively. If you are traveling, wrap sandwiches securely and keep cool until ready to serve.