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Open-Faced Radish Tea Sandwiches

Little tea sandwiches are perfect for a formal tea party, but they are also great for lunch or as appetizers.

Butter, lemon and salt make a wonderful accompaniment to radishes for these Open-Faced Radish Sandwiches.

Assortment of tea sandwiches.

As an alternative to the regular-sized bread the recipe specifies, you can use party rye or pumpernickel. The small squares don’t need any cutting to be the perfect size for a tea sandwich. However, if you are slicing your own bread, the 7-3/4" Petite Slicer is ideal for making smooth, uniform slices.

A sharp knife like the Santoku-Style 3" Paring Knife is critical to slicing the thin, even slices of radish that top these sandwiches.

Using a Santoku-Style Paring Knife to thinly slice the radish.

For spreading a thin, even layer of the butter mixture on the bread and then cutting it, there’s nothing better than the wide, flexible and sharp blade of Cutco’s Spatula Spreader.

Using a Spatula spreader to cut the bread into appropriately sized slices

Open-Faced Radish Tea Sandwiches

Print Recipe

Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 6 slices of dark German-style bread or pumpernickel, crusts removed
  • 6 ounces red radishes, very thinly sliced
  • Flaky sea salt or coarse kosher salt
  • Flat leaf parsley or dill, finely chopped

Directions

  1. Mix the butter, lemon zest and lemon juice. Spread the butter mixture on the bread slices, then cut the bread into 2 1/2 -inch by 1-inch pieces. Layer radish slices on the buttered bread, and sprinkle with salt. Garnish with chopped parsley or dill if desired.

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