Recipe by mary winecoff
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.
Top Review by Ambervim
I made these for a High Tea after a Library dedication at my church. I made them in a very orderly way. They were cut the width of the radishes and very orderly. It was nice to have a plate of tea sandwiches open face with color.
- 4 tablespoons unsalted butter, softened
- 1⁄2 teaspoon lemon rind, finely grated
- 1 teaspoon fresh lemon juice
- 7 slices white bread, crusts removed
- 1⁄2 cup flat leaf parsley
- 6 ounces red radishes, very thinly sliced on a mandoline
Directions See How It's Made
- 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.