Open-Faced Radish Tea Sandwiches
1750 days ago
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Little tea sandwiches are perfect for a formal tea party, but they are also great for lunch or as appetizers.
Butter, lemon and salt make a wonderful accompaniment to radishes for these Open-Faced Radish Sandwiches.
As an alternative to the regular-sized bread the recipe specifies, you can use party rye or pumpernickel. The small squares don’t need any cutting to be the perfect size for a tea sandwich. However, if you are slicing your own bread, the 7-3/4" Petite Slicer is ideal for making smooth, uniform slices.
A sharp knife like the Santoku-Style 3" Paring Knife is critical to slicing the thin, even slices of radish that top these sandwiches.
For spreading a thin, even layer of the butter mixture on the bread and then cutting it, there’s nothing better than the wide, flexible and sharp blade of Cutco’s Spatula Spreader.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 6 slices of dark German-style bread or pumpernickel, crusts removed
- 6 ounces red radishes, very thinly sliced
- Flaky sea salt or coarse kosher salt
- Flat leaf parsley or dill, finely chopped
Directions
- Mix the butter, lemon zest and lemon juice. Spread the butter mixture on the bread slices, then cut the bread into 2 1/2 -inch by 1-inch pieces. Layer radish slices on the buttered bread, and sprinkle with salt. Garnish with chopped parsley or dill if desired.
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