Classic cucumber tea sandwiches are upgraded by the addition of sliced radish and a sumptuous Tarragon-Lemon Butter to create a tasty triple-stack perfect for teatime. Pictured with our Green Plum Chutney & Ham Tea Sandwiches.
Cucumber & Radish Triple-Stack Tea Sandwiches with Tarragon-Lemon Butter
Makes 12
Ingredients
- ½ cup unsalted butter, room temperature
- 1 tablespoon chopped fresh tarragon
- ½ teaspoon firmly packed fresh lemon zest
- ½ teaspoon fine sea salt
- 18 thin slices white bread
- 1 cup thinly sliced radish, divided
- 1 cup thinly sliced cucumber rounds
Instructions
- In a small bowl, stir together butter, tarragon, lemon zest, and salt until well combined.
- Spread butter mixture in a thick, even layer onto bread slices. On butter layer of 6 bread slices, arrange radish slices in a shingled fashion. Place a bread slice, butter side up, on top of each radish layer. Arrange cucumber slices in a shingled fashion over butter layers. Place a remaining bread slice, butter side down, on top of each cucumber layer to create 6 whole triple-stack sandwiches.
- Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 rectangular sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
