Lemon-Mint Radish Tea Sandwiches
Yield: 8 tea sandwiches • Preparation: 25 minutes
  • 4 slices very thin white sandwich bread, such as Pepperidge Farm
  • 8 radishes, very thinly sliced
  • 1 recipe Lemon-Mint Aïoli (recipe follows)
  • Garnish: lemon curls
  1. Using a 1½-inch round cutter, cut 16 rounds from bread slices. Cover with damp paper towels to keep from drying out, or place in a resealable plastic bag.
  2. Cover radish slices with damp paper towels to keep from drying out.
  3. Place a small dollop of Lemon-Mint Aïoli on each bread round.
  4. Top 8 bread rounds, aïoli side up, with 5 radish slices each. Top with remaining bread rounds, aïoli side down.
  5. Garnish each sandwich with a lemon curl and a mint sprig, if desired.
Make-Ahead tip: Once sandwiches are assembled, they can be covered with damp paper towels, placed in an airtight container, and refrigerated for an hour before serving. Garnish just before serving.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/lemon-mint-radish-tea-sandwiches-recipe/