Corned Beef Tea Sandwiches
Serves: 12
  • ½ cup water
  • 1 teaspoon pickling spices*
  • 1 tablespoon finely diced radish
  • 1 teaspoon red wine vinegar
  • 3 tablespoons unsalted butter, softened
  • ½ teaspoon dry mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 12 slices marbled rye bread
  • 12 medium slices deli-style corned beef
  1. In a small saucepan, bring ½ cup water and pickling spices to a boil over medium heat. Add radish; simmer for 10 minutes. Strain radish mixture, discarding any large pickling spices. Add vinegar to radish mixture, tossing to combine.
  2. In a small bowl, stir together pickled radishes, butter, mustard, salt, and pepper.
  3. Spread an even layer of pickled mixture onto bread slices. Place 2 corned beef slices on each of 6 bread slices. Top corned beef with remaining 6 bread slices, pickled mixture side down, to make 6 sandwiches.
  4. Using a long serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 (3×1-inch) rectangles.
  5. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve.
Recipe by TeaTime Magazine at