Pickled Radish and Sweet Butter Tea Sandwiches Recipe
By
Regan Burns
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Total Time:
5 mins, plus 45 minutes for the radishes
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Active Time:
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Makes:
12 tea sandwiches (or 3 regular sandwiches)
Butter is a common spread in classic tea sandwiches. Here we’ve paired it with sweet Bread-and-Butter Radishes and peppery watercress for a sandwich that’s crisp and satisfying. Don’t skimp on the black pepper!
INGREDIENTS
- Bread-and-Butter Radishes
- 6 (1/4-inch-thick, 8-by-4-inch-long) slices pain au levain, crusts removed, each slice cut into 3-1/2-by-3-1/2-inch squares
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup loosely packed watercress leaves (about 1/4 bunch)
INSTRUCTIONS
- Prepare Bread-and-Butter Radishes.
- Divide butter among 3 slices of bread, spreading it in an even layer. Cover with a single layer of watercress leaves.
- Shingle pickled radishes over watercress, overlapping them so each slice is evenly covered. (You will not use all of the pickled radishes.) Grind some black pepper over radishes, and close each sandwich with a slice of remaining pain au levain.
- Trim the edges again, and cut each sandwich into 4 triangles. Serve immediately.
