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.

 

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  • Total Time:
  • Servings: Makes about 32 sandwiches
KEY: Spring, Winter, Mother's Day, Appetizers/starters, Sandwiches, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian, Afternoon Tea, Lunch

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Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Salt
  • 7 slices of sandwich bread, crusts removed
  • 1/2 cup flat-leaf parsley leaves
  • 6 ounces red radishes, very thinly sliced on a mandoline

How to make this recipe

  1. In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
  2. 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.
Contributed By Photo © Ngoc Minh Ngo Published March 2008

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