Radish Sandwich Recipes

RADISH-CHIVE TEA SANDWICHES WITH SESAME AND GINGER

Radish-Chive Tea Sandwiches with Sesame and Ginger image

Categories Sandwich Picnic Vegetarian Quick & Easy Low Cal Lunch Radish Spring Summer Engagement Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced
Fleur de sel (optional)*

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.

OPEN-FACE BUTTER AND RADISH SANDWICHES

Open-Face Butter and Radish Sandwiches image

Provided by Scott Peacock

Categories Sandwich No-Cook Vegetarian Quick & Easy Low Cal High Fiber Lunch Radish Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt

Steps:

Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

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.

OPEN-FACED RADISH SANDWICHES

Open-Faced Radish Sandwiches image

Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 8

Number Of Ingredients 4

Ingredients

1 loaf (8 ounces) pre-sliced black bread
8 ounces cream cheese, room temperature
6 small radishes
Salt and freshly ground pepper, to taste

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 SANDWICHES WITH BUTTER AND SALT

Radish Sandwiches With Butter and Salt image

Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.

Provided by Sam Sifton

Categories dinner, easy, lunch, quick, sandwiches, main course

Time 10m

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 baguette
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons flaky sea salt, like Maldon
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs, like chives or tarragon

Steps:

Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram

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