Radish, Parsley and Lemon-Butter Tea Sandwiches
These open-faced sandwiches created by F&W’s Marcia Kiesel can be cut into whimsical shapes. For a little graphic fun, look for radishes of varying shapes and sizes.
Radish, Parsley and Lemon-Butter Tea Sandwiches
Radish, Parsley and Lemon-Butter Tea Sandwiches
© Ngoc Minh Ngo
Radish, Parsley and Lemon-Butter Tea Sandwiches
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TOTAL TIME:
30 MIN
- SERVINGS: 32 sandwiches
Ingredients
- 4 tablespoons unsalted butter, softened
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1/2 teaspoon finely grated lemon zest
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1 teaspoon fresh lemon juice
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Salt
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7 slices of sandwich bread, crusts removed
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1/2 cup flat-leaf parsley leaves
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6 ounces red radishes, very thinly sliced on a mandoline
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Directions
- 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.
Radish, Parsley and Lemon-Butter Tea Sandwiches
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