Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find labne, place 4 cups Greek yogurt in a cheesecloth-lined strainer over a bowl and allow to drain, refrigerated, for 12 hours. Do use the English cucumber in this recipe as it has fewer seeds and is less watery.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.
- Yield:makes 12 tea sandwiches
- Active time: 30 minutes
- Total time:30 minutes
- 1 1/2 cups labne (See note above)
- 1 1/2 cups finely chopped dill
- 2/3 cup finely minced chives
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- Salt and pepper
- 12 thin slices white sandwich bread, crust removed (See note above)
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 6 small radishes, scrubbed and sliced 1/8-inch thick
- 1 medium English cucumber (see note above), sliced 1/8-inch thick
- 3/4 cup pea shoots
In medium bowl, combine labne, dill, chives, lemon juice, and Worcestershire. Season to taste with salt and pepper.
Spread one side of each slice of bread with butter. Spread about 1 tablespoon labne mixture over butter. Top 6 slices with cucumber and radish slices, arranging them in alternating rows.
Top vegetables with about 2 tablespoons pea shoots, then cover with the remaining labne-spread bread slices, pressing down gently.
Carefully cut each sandwich in half, lengthwise or diagonally and serve.