Carrot Ribbon Sandwiches

For teas, coffees, book clubs, or card parties, here's something different, and an option for your vegetarian friends .

You can make them quickly with a food processor! it's a snap!

Mama Nell used to play bridge, just like her mother. That's what stay-at-home moms did once upon a time to get together and talk. No Facebook. No book clubs. No texting. Just coffee and tea and sandwiches like this. Ahem! The carrots pictured are not grated finely enough, but the fine ones don't photograph well.

Carrot Ribbon Sandwiches (Carol Pope via Norma)

2 cups finely grated carrots (1 lb.)

1 tsp. garlic salt or 1/2 clove fresh garlic

1/2 -1 cup chopped pecans

2 Tbsp. sweet pickle relish (or 1/2 cup India relish)

1/2 cup celery, chopped fine

Enough mayonnaise for good spreading consistency, or 1 1/3 cups (Hellmann's)

Salt and pepper to taste

After grating or processing carrots, squeeze all juice out one handful at the time. Then mix in other ingredients.

Spread two slices of whole wheat bread and one slice white with a thin coat of mayonnaise. Spread the slices with carrot mixture and stack. Refrigerate for 12 hours.

Using a very sharp knife, cut crusts off on all sides and then slice into 4 sandwiches

The mixture keeps well and stacks can be made several days ahead, kept covered in fridge, and sliced later.

Firm bread, such as Pepperidge Farm, will work best for slicing.