Herbed Cucumber Radish Tea Sandwiches Recipe
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.
Read more: Sandwiched: Herbed Cucumber Radish Tea Sandwiches
- Yield:makes 12 tea sandwiches
- Active time: 30 minutes
- Total time:30 minutes
Ingredients
- 1 1/2 cups labne (See note)
- 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)
- 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), sliced 1/8-inch thick
- 3/4 cup pea shoots
Directions
-
1.
In medium bowl, combine labne, dill, chives, lemon juice, and Worcestershire. Season to taste with salt and pepper.
-
2.
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.
-
3.
Top vegetables with about 2 tablespoons pea shoots, then cover with the remaining labne-spread bread slices, pressing down gently.
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4.
Carefully cut each sandwich in half, lengthwise or diagonally and serve.
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