Radish, Parsley, and Lemon-Butter Tea Sandwiches
Recipe from Food & Wine

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
Ngoc Minh Ngo

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Servings: Makes about 32 sandwiches
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Canapes, Finger Sandwiches, Radishes, Tea Sandwiches
 
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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
    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
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.
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