RECIPE

Radish, Parsley and Lemon-Butter Tea Sandwiches

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: Makes about 32 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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: Makes about 32 sandwiches
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 4 tablespoons unsalted butter, softened
    2. 1/2 teaspoon finely grated lemon zest
    3. 1 teaspoon fresh lemon juice
    4. Salt
    5. 7 slices of sandwich bread, crusts removed
    6. 1/2 cup flat-leaf parsley leaves
    7. 6 ounces red radishes, very thinly sliced on a mandoline

Directions

  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.