Earlier this year I spotted a recipe for something called Vitamin Sandwiches in this 1942 booklet. Now I must admit, the name is not very appealing. But why? Vitamins are good for us, right? So why did I assume Vitamin Sandwiches wouldn't taste very good?
I had such low expectations, it was a pleasant surprise to find this was a simple, tasty tea sandwich that packs a lot of crunch and which would be a very fine addition to a tray of tea sandwiches. The texture alone makes this something worth considering, if only to balance out all that cream cheese we inevitably serve at tea!
This is the recipe as shown in the booklet, but I'm typing it below, too, just in case you have trouble seeing it.
1 cup carrots, grated
1 cup pecans, chopped
1/2 teaspoon salt
1-1/2 teaspoons salad oil
1 teaspoon lemon juice
Combine ingredients, using tender young carrots, and spread on buttered white or whole wheat bread.
Note: I added a few drops more of vegetable oil to help bind everything together and skipped buttering the bread. Not much oil, though, because this didn't taste oily at all and I didn't want it to! Also, I used a vegetable peeler to slice some thin strips of carrot to garnish these sandwiches. All those white bread sandwiches tend to look alike, so if possible I like to do something decorative and ideally something offering a hint of what's inside the sandwich. Oh, and if I do serve these at tea one day, I'll upgrade the name to Carrot-Pecan Sandwiches!