Open Faced Radish Sandwiches Recipes
QUEEN VICTORIA'S RADISH SANDWICH
Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.
Provided by BecR2400
Categories Lunch/Snacks
Time 15m
Yield 8 Open-Faced Radish Sandwiches, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients in a bowl.
- Spread the butter and cream cheese mixture on bread slices.
- Arrange sliced radishes on top.
- Sprinkle the snipped chives on top and enjoy.
Nutrition Facts : Calories 306.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 34.5, Sodium 371.4, Carbohydrate 37.6, Fiber 1.8, Sugar 2.4, Protein 8.5
OPEN-FACE BUTTER AND RADISH SANDWICHES
Provided by Scott Peacock
Categories Sandwich No-Cook Vegetarian Quick & Easy Low Cal High Fiber Lunch Radish Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
- Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
OPEN-FACED RADISH SANDWICHES
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.
- Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.
BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES
Straight from the menu of your favorite bistro, these sandwiches are a satisfying meal in themselves.
Provided by Inspired Taste
Categories Lunch
Time 28m
Yield 2
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
- Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
- Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
- Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.
Nutrition Facts : ServingSize 1 Serving
OPEN-FACED EGG SANDWICHES WITH CELERY-AND-RADISH SALAD
Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
- Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.
Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g
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