Spring Radish Tea Sandwiches

  Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

Baking Corner | Regional Foods  | Cooking Articles | Hints & Tips | Herbs & Spices | Restaurant Reviews | Newspaper Columns



 

Tea Sandwiches:

Allow 4 to 6 cut sandwich servings for each person.

Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.

Making Sandwiches Ahead of Time:

If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
 


More Tea Sandwiches:

Carrot-Ginger Tea Sandwiches

Chicken Curry Tea Sandwiches

Cucumber Mint Tea Sandwiches

Cucumber Tea Sandwiches

Goat Cheese and Watercress Tea Sandwich

Putting on the Ritz Egg Salad Tea Sandwiches

Radish-Poppy Seed Tea Sandwiches

Radish Sandwiches on Zucchini Basil Muffins

Smoked Salmon Sandwich on Pumpernickel

Spring Radish Tea Sandwiches

Walnut Tea Sandwiches

 


In the Spring, when the young radishes are available, these are absolutely wonderful!

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Check out my English High Tea Menu.


Spring Radish Tea Sandwiches

Thinly sliced radishes
16 slices best-quality white bread
1/2 cup unsalted butter, room temperature
 

Spread one side of each piece of bread lightly with butter.

Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.