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
- 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
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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.
Instructions
- 1Combine 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.
- 2Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.
- 3When 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:
- 1Spread 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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