Layered Radish Finger Sandwiches Recipes

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LAYERED RADISH FINGER SANDWICHES



Layered Radish Finger Sandwiches image

Categories     Sandwich     Dairy     Fish     Quick & Easy     Spring     Gourmet

Yield Makes 12 finger sandwiches

Number Of Ingredients 5

1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon anchovy paste
2 scallions, minced fine
12 very thin slices of whole-wheat bread
2 cups thinly sliced radishes

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.

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

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.

ITALIAN CLUB FINGER SANDWICHES



Italian Club Finger Sandwiches image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

6 slices thin cut white bread (recommended: Pepperidge Farm Thin White Sandwich Bread)
1 cup soft, spreadable herb cheese (recommended: Alouette)
8 slices prosciutto di Parma
12 leaves fresh arugula or basil (spicy vs. sweet)
2 plum tomatoes, thinly sliced
Salt
2 radishes, thinly sliced
Toothpicks

Steps:

  • Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.

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