RADISH, PARSLEY AND LEMON BUTTER TEA SANDWICHES
These sandwiches were created by Food and Wine's Marcia Kiesel. They are open-faced and perfect with tea. "For graphic fun, look for radishes of varying shapes and sizes". From March 2008 Food and Wine Magazine.
Provided by mary winecoff
Categories Lunch/Snacks
Time 30m
Yield 32 sandwiches, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
- Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Nutrition Facts : Calories 91.2, Fat 5.2, SaturatedFat 3, Cholesterol 12.2, Sodium 98.4, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 1.6
RADISH SANDWICHES
These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.
Provided by PanNan
Categories Lunch/Snacks
Time 20m
Yield 12-16 tea size sandwiches
Number Of Ingredients 11
Steps:
- For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
- Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
- Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
- Chill thoroughly before serving.
TEA SANDWICHES
A variety of breads and fillings create an open-face sandwich smorgasbord!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
- Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
- Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 710 mg
RADISH SANDWICHES WITH BUTTER AND SALT
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, sandwiches, main course
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram
RADISH TEA SANDWICHES
The humble radish has its day blended with cream cheese on pumpernickel bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.
- Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.
MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE
Categories Sandwich Mustard No-Cook Vegetarian Quick & Easy Kentucky Derby Buffet Mayonnaise Lemon Mint Radish Spring Chill Sour Cream Gourmet
Yield Makes 24 tea sandwiches
Number Of Ingredients 8
Steps:
- In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
- Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
RADISH-CHIVE TEA SANDWICHES WITH SESAME AND GINGER
Categories Sandwich Picnic Vegetarian Quick & Easy Low Cal Lunch Radish Spring Summer Engagement Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 8
Steps:
- Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.
- *Available at some supermarkets and at specialty foods stores.
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4.8/5 (22)Total Time 10 minsCategory Afternoon TeaCalories 69 per serving
- Slice radishes and blot them dry.Slice radishes on the thinnest setting on the mandoline slicer. You'll need a total of 28 radish slices. Blot to dry using paper towels.
- Cut bread into circles using a round cookie cutter.Avoid cutting the crust. Aim to cut 2 circles out of each slice of bread using a round cookie cutter.
- Assemble tea sandwiches.To assemble the base of the sandwich, butter a bread circle, top with a radish slice, spread butter on the top of the radish, then bread, then butter again. Generously butter the top of the sandwich where the radish rose will be placed.
- Make radish roses.Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so the pieces stagger a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Get 4 more radish half circles and fan out slightly. Place it around one side of the center of the radish rose. Get the last 4 half circles and place it around the other side.
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Reviews 9Calories 256 per servingCategory British Recipes
- Lay out the slices of bread, spread an even layer of the butter onto all slices of bread. Add a layer of radishes onto half of the slices, slightly overlapping and top with micro greens . Top each with a slice of bread, cut off the crusts and cut into rectangles. You can also serve them open-faced.
RADISH, PARSLEY AND LEMON-BUTTER TEA SANDWICHES RECIPE
From foodandwine.com
Servings 32Total Time 30 mins
- In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
- Spread the bread slices with the lemon butter. Using a 1 1/2-inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1-inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
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