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Ingredients (14)

For the pickled radishes:

  • 1/2 cup red wine vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons kosher salt
  • 1/2 teaspoon yellow or brown mustard seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 bunch red radishes (about 10 to 13 radishes)

For the sandwiches:

  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • 8 slices white sandwich bread
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup watercress (from about 1/2 bunch), tough stems removed
Nutritional Information
  • Calories80
  • Fat3.4g
  • Saturated fat1.94g
  • Trans fat0.12g
  • Carbs10.66g
  • Fiber0.78g
  • Sugar4.13g
  • Protein1.73g
  • Cholesterol7.63mg
  • Sodium98.31mg
  • Nutritional Analysis per serving (16 servings) Powered by

Butter and radishes on a slice of bread is a classic combination. For these sandwiches, we’ve pickled the radishes to give them a sweet and tangy bite, slathered soft white bread with butter, and used watercress for a peppery crunch. Serve them at a bridal shower or an afternoon tea party with cucumber sandwiches and a fruity tea-infused sparkling punch.

Game plan: The pickled radishes need to be made at least 1 day in advance, so plan accordingly.


For the pickled radishes:
  1. 1
    Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally until the sugar has dissolved. Remove the brine from the heat and let it cool for 5 minutes. Meanwhile, prepare the radishes.
  2. 2
    Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.
  3. 3
    When the brine is ready, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Refrigerate and let pickle at least 1 day before using. The pickles can be kept in the refrigerator for up to 5 days.

For the sandwiches:

  1. 1
    Spread 1/2 tablespoon of the butter on each bread slice. Season with salt and pepper. Divide the watercress among 4 of the bread slices. Shingle the pickled radishes over the watercress (about 20 per sandwich), overlapping them slightly. Close the sandwiches with the remaining 4 slices of bread. Trim the crusts. Make 2 cuts on each sandwich to form 4 rectangular tea sandwiches.
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