Minted Radish Tea Sandwiches Food

MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE

Steps:

• In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
• Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

MINTED RADISH TEA SANDWICHES

Steps:

• Blend mayonnaise/Miracle Whip, sour cream, zest, mustard, lemon juice and salt and pepper to taste in a small bowl.
• Spread bread slices generously with the mayonnaise mixture.
• Top half of the slices with a layer of mint leaves.
• Top the mint leaves with overlapping rows of radish slices.
• Top radishes with remaining bread slices nad press together gently.
• Trim the crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead and chilled, wrapped in plastic wrap.

OPEN-FACED RADISH SANDWICHES

Steps:

• Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.
• Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.

RADISH-CHIVE TEA SANDWICHES WITH SESAME AND GINGER

Steps:

• Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.
• *Available at some supermarkets and at specialty foods stores.

EGG SALAD TEA SANDWICHES

Steps:

• Peel eggs and place them into a medium sized bowl. Add mayonnaise, salt, pepper, and dill. Then with a fork, mash ingredients together, mashing and stirring until well blended.
• Spread a little butter on each slice of bread. Then top half of the slices with egg mixture. Cover with the remaining slices, buttered side down.
• Cut crusts off sandwiches and then cut them into quarters.

BENEDICTINE TEA SANDWICHES

Steps:

• Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
• With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
• Add drained cucumber and mix well. Salt to taste if needed.
• Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
• *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
• **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
• If not serving immediately, refrigerate, covered.

RADISH SANDWICHES

Steps:

• For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
• Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
• Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
• Chill thoroughly before serving.

CARROT "CAKE" TEA SANDWICHES

Steps:

• Trim crusts off of bread.
• Combine frosting, cream cheese, carrot and nuts.
• Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
• Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
• Chill for at least an hour before serving.