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An elegant sandwich to serve for a ladies’ tea or lunch.

RADISH-DILL TEA SANDWICHES
INGREDIENTS

6 to 8     small radishes (about 1 small bunch), trimmed


1           loaf rye cocktail bread*


½          cup dill butter (page 19), softened


             kosher salt


 

Instructions

1. Fit the medium slicing disc into the work bowl of the food processor. Fill the feed tube with the radishes and slice on High.


2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of butter on one side of each piece of bread. Top half of the buttered pieces with 3 radish slices and a pinch of salt. Top with another piece of bread, buttered side down. Continue with all of the bread.


3. Halve the sandwiches on the diagonal and serve immediately.


*If you cannot find cocktail bread, extra-thin sliced bread is a good substitute. Just cut each slice in quarters to make cocktail-size.


 

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RECIPE FACTS

Servings: Makes about 22 sandwiches

Nutritional information per serving

Nutritional information per sandwich:

Calories 72 (56% from fat) • carb. 7g • pro. 1g • fat 4g
• sat. fat 3g • chol. 11mg • sod. 198mg • calc. 10mg • fiber 1g

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