Queen Victorias Radish Sandwich Food

QUEEN VICTORIA'S RADISH SANDWICH

Queen Victoria's Radish Sandwich image

Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.

Provided by BecR2400

Categories Lunch/Snacks

Time 15m

Yield 8 Open-Faced Radish Sandwiches, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup unsalted butter, at room temperature
1/4 cup reduced-fat cream cheese, at room temperature
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
salt and pepper, to taste
1 cup fresh radish, thinly sliced
1 teaspoon snipped fresh chives
8 slices French bread (or sourdough)

Steps:

Combine the first six ingredients in a bowl.
Spread the butter and cream cheese mixture on bread slices.
Arrange sliced radishes on top.
Sprinkle the snipped chives on top and enjoy.

Nutrition Facts : Calories 306.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 34.5, Sodium 371.4, Carbohydrate 37.6, Fiber 1.8, Sugar 2.4, Protein 8.5

RADISH SANDWICHES

Radish Sandwiches image

These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.

Provided by PanNan

Categories Lunch/Snacks

Time 20m

Yield 12-16 tea size sandwiches

Number Of Ingredients 11

Ingredients

8 radishes, trimmed
6 ounces cream cheese (I used low fat)
2 tablespoons unsalted butter (I used Smart Beat Spread)
1 tablespoon parsley, without stems
1 teaspoon chives, snipped
fresh lemon juice
salt
ground black pepper
6 -8 slices pumpernickel bread
4 trimmed radishes
coarse salt

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.

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