Even though it may not feel like it here in my neck of the woods, it is indeed Spring! Time to plan those picnics and fun days outside at the park! I have a plethora of cookie cutters in my collection that I thought would be fun to use for things other than cookies! In comes my flower cookie cutters. These are super easy, tasty and something the kids can definitely help make! My 4-year-old finally just started eating vegetables, but only if they are dipped in ranch! Oh well, I ‘ll take what I can get…

     So with that said, I wanted to incorporate a veggie with ranch with this sandwich. I decided celery would be the perfect “stem” for my flower sandwich and that well in the center of the celery can hold the ranch! I had a little too much fun with this one!

FUN FACT: Did you know having a picnic relieves stress? Sign me up! Having a picnic outdoors enables you to ease up on daily responsibilities from work and home, and just bask in the sun and enjoy your company!
Spring Garden Sandwiches
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Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Spring Garden Sandwiches
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
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Instructions
  1. Using a flower-shaped cookie cutter, cut your shapes with both slices of bread together so they are uniform. Save scraps to make croutons!
  2. Spread vegetable hummus on both sides of bread.
  3. Wash carrots and peel off outer layer to discard. Then peel ribbons of carrot until the carrot is all peeled. Curl a few ribbons around your finger and place on top of hummus. Place other slice of bread on top.
  4. Wash and cut down celery stalk, tuck in a little bit in between the sandwich slices. Pour a small amount of ranch dressing into the well of the celery and use a knife to gently spread it throughout. Enjoy your picnic!