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March Hare’s Ginger-Carrot Sandwiches

BT Calgary | posted Monday, Oct 21st, 2013

The March Hare gets around underground by rooting out carrots. He sometimes finds himself in faraway tunnels where he simply goes mad for all the exotic roots—like ginger. Fancy them both in a sandwich?

canola or olive oil, for cooking
2 green onions, finely chopped
1/2 jalapeño pepper, seeded and finely chopped (optional)
1 Tbsp (15 mL) grated fresh ginger
1 garlic clove, crushed
1 cup (250 mL) grated carrots
1 small tomato, chopped
1 tsp (5 mL) curry powder or paste
salt to taste
1/4 cup (60 mL) chopped fresh cilantro
1/2 pkg (4 oz/125 g) cream cheese, at room temperature
1/4 cup (60 mL) tahini (sesame seed paste) or peanut butter
8 slices sandwich bread, toasted if you like

In a heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions, jalapeño (if using), ginger and garlic and cook for 3 to 4 minutes, until soft. Add the carrots, tomato and curry powder and cook for 3 to 4 minutes longer, until the vegetables are just getting soft and the extra moisture has cooked off. Season with salt and stir in the cilantro; set aside.

Spread half the slices of bread with the cream cheese and the rest with the tahini. Top the cream cheese slices with some of the carrot mixture, spreading it to the edges. Place the tahini slices overtop. Trim the crusts (if you wish) and cut the sandwiches into quarters, squares or fingers.

Makes 16 finger sandwiches