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RECIPES/Entrees
DILL-RADISH TEA SANDWICHES

An elegant sandwich to serve for light lunch or afternoon tea.

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Recommended Servings
makes about 22 sandwiches
COOKING
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INGREDIENTS

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


1              loaf sliced rye cocktail bread*


½             cup dill butter (see MFP-107 recipe), softened


sea salt


 

Instructions

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

  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 the remaining bread.

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


*If you cannot find cocktail bread, extra-thin–sliced bread, such as Pepperidge Farm brand, is a good substitute. Just cut each slice in quarters to make them cocktail size.

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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