| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 18 tea sandwiches |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 18 tea sandwiches |
Ingredients
- 1 stick (4 ounces) salted Irish butter, such as Kerrygold, at room temperature
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- 1 tablespoon finely minced shallot
- 1 teaspoon lemon zest plus juice of 1/2 lemon
- 12 slices brioche bread (1/2-inch slices), crusts removed
- 24 thin lengthwise slices Persian cucumber (1/4-inch slices)
- Kosher salt
- 3 to 4 small red radishes, thinly sliced into rounds
- 1 cup frisee, broken into small pieces
Instructions
- In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
- Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread–it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
- Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 53 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 15 mg |
| Sodium | 29 mg |
| Serving Size | 1 of 18 servings |
| Calories | 53 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 15 mg |
| Sodium | 29 mg |
Reviews
Easy to prepare and very delicious!
Loved the recipe. I added fresh dill and some lemon juice to the butter. I also used good white bread.
The best I have ever had!
Hated the frisée on these
Loved them! The Irish butter mixture is what makes these.