Open Face Butter And Radish Sandwiches Recipes

RADISH SANDWICHES WITH BUTTER AND SALT

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.

OPEN-FACED RADISH SANDWICHES

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.

BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES

Steps:

• In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
• Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
• Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
• Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.

BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES

Steps:

• In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
• Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
• Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
• Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.

OPEN-FACE BUTTER AND RADISH SANDWICHES

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.

QUEEN VICTORIA'S RADISH SANDWICH

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.

RADISH, PARSLEY AND LEMON BUTTER TEA SANDWICHES

Steps:

• In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
• Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.