RADISH SANDWICHES WITH BUTTER AND SALT
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
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
RADISH SANDWICH
If you love radishes like I do, you'll love this sandwich. been one of my favorites since I was a kid. so easy and tasty.
Provided by MnBiker
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- butter each slice of bread with 1 tablespoon butter.
- slice the radishes to 1/8 inch thick. and layer on one slice of bread.
- salt to desired taste.
- place other slice of bread, butter side down.
- and eat.
QUEEN VICTORIA'S RADISH SANDWICH
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
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
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
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.
ROAST BEEF AND HORSERADISH FINGER SANDWICHES
Steps:
- Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
RADISH AND CHEESE SANDWICHES
Now I know this sounds strange, but when I was a kid, I used to go out to the garden and pull a couple of radishes, clean em and slice em and butter a slice of bread and salt my radishes and I had a radish sandwich. Well this is just a little more sophisticated and a lot better.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches
Number Of Ingredients 3
Steps:
- Mix cream cheese and radishes well.
- Spread mixture on slice of bread and top with another slice of bread.
OPEN-FACE BUTTER AND RADISH SANDWICHES
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
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.
OPEN-FACED RADISH SANDWICHES
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
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.
LAYERED RADISH FINGER SANDWICHES
Steps:
- In a small bowl cream the butter and stir in the anchovy paste, the scallions, and salt and pepper to taste. Spread one side of each of 3 slices of the bread with some of the scallion butter and top the buttered side of one of the slices with an overlapping layer of the radishes. Top the radishes with another slice of the buttered bread, buttered side down, and butter the top of the slice. Top the butter with an overlapping layer of the radishes and top the radishes with the remaining slice of the buttered bread, buttered side down. Press the sandwich together gently, trim the crusts, and cut the sandwich lengthwise into thirds. Make sandwiches with the remaining bread, butter, and radishes in the same manner. The sandwiches may be made 2 hours in advance and kept wrapped in plastic and chilled.
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