Sunday, January 6, 2013

Shaved-Radish Tea Sandwiches with Herb Butter

A cup of perfectly brewed tea (yes brewed, no tea bags), a slice of moist banana bread, a delicious tea sandwich, yummy scones, and you have yourself a great afternoon tea menu. The tea sandwiches I usually make are cucumber, smoked salmon, egg or chicken salad sandwiches. When shared this recipe with radishes, I had to try it! 

The recipe called for baguette bread but I used the wheat sandwich bread I had at home instead. I do think it would be better with the baguette bread instead. 

Since I was serving vegetarians, I avoided the anchovy fillets in the ingredient list below.

Makes 16 servings
Adapted from May 2012

1/2 cup (1 stick) room-temperature salted butter
5 mashed drained anchovy fillets
1 grated small garlic clove
3 tablespoons finely chopped chives
3 tablespoons fresh cilantro
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest

Sea salt
Freshly ground black pepper

32 slices of baguette, diagonally cut 1/8-inch thick

12 very thinly sliced radishes
16 green radish leaves

  1. In a small bowl, mix the butter with the next six ingredients. Season with coarse sea salt and freshly ground black pepper.
  2. Spread herb butter on one side of each of the 32 slices of the baguette.
  3. Top half the slices with 16 green radish leaves and radish slices.
  4. Top with remain bread slices, butter side down.

Cooks' Tip: Drape plastic wrap over the prepared sandwiches until serving. It will keep the bread from drying out. And you get to make the sandwiches ahead and enjoy your tea and party.

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