These Carrot and Cream Cheese Sandwich are great to make for breakfast, tea parties, or pack for school or office lunch boxes. Make these using my easy recipe.
Whisk together cream cheese, milk, and mayonnaise in a bowl using a wire whisk until smooth.
Add salt, pepper, carrots, and raisins, and mix well.
Remove the hard ends of the bread slices using a serrated bread knife.
Slather 2 tablespoon filling on a bread slice and top with another slice.
Cut the sandwich into half using a serrated knife.
Make all the sandwiches in the same manner.
Wrap the sandwiches with a tightly squeezed moist cloth and keep them in an airtight container and refrigerate until ready to serve.
Serve chilled.
Notes
Do not keep the ready sandwiches for more than 2-3 hours as they will start to become soggy.White bread is my preferred choice for this sandwich, but you can also select from brown bread, multigrain bread, or gluten-free bread.