Prep 30 mins
Cook 0 mins
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.
- 59.16 ml unsalted butter, softened
- 2.46 ml lemon rind, finely grated
- 4.92 ml fresh lemon juice
- 7 slice white bread, crusts removed
- 118.29 ml flat leaf parsley
- 170.09 g red radishes, very thinly sliced on a mandoline
- 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.
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.
DH said, "what a perfect tea sandwich!" Megavore dd said, "WOW! These are goooooooooood - don't eat them all, Mommy!" (HAH) THE PICKY ONE tasted the LEMON butter & turned her nose up. Fine by me cuz I plan to eat them all! Bwahahahaaaaa! I simply decrusted 6 slices & then cut the sandwiches in half. FABULOSO! I did make the butter the other day - perhaps the flavor improved? Maybe not. I doubled the butter recipe so I'd have lots on hand. The bite of the radishes is tempered by the parsley & the lemon is oh so refreshing. I've seen loaves of cocktail bread that would work with this if you don't want to cut up your own. Woops...gotta go make some more!! Thanks for the fab lunch! Made for the Aussie recipe swap 5/08. :)