Usually made with white bread and also called finger sandwiches, the crustless sandwiches have fillings that can feature salmon, beef, tuna, crab, ham, chicken and cucumber.
Fun to make, delicious to eat
Thin radish slices are placed on buttered bread, seasoned with flake salt and freshly ground black pepper. For added flavor, I top the radishes with slices of homemade picked onions.
Pickled Spring Onions
Spring onions are scallions that have matured in the ground and developed a fat bulb.
Thin-sliced pickled spring onions brighten the flavor of the radishes. Prepare them a week before use. Kept refrigerated in a sealed jar, the onions will last for months as their flavor evolves. Besides placing in tea sandwiches, serve the pickled spring onions with seared steak and roast chicken or added to stews.
Only use kosher salt that is additive-free like Diamond Crystal Kosher Salt.
1 bunch spring onions, washed, root ends and discolored leaves removed
2 cups water
2 cups white wine vinegar
1/4 - 1/3 cup kosher salt, depending on preference
4 dried bay leaves
Pinch hot pepper flakes (optional)
1 tablespoon extra virgin olive oil
Sterilize a large glass jar by boiling in water or cleaned in dish washer.
Leaving 2" of greens attached to the bulbs, cut off the remaining length. Place the bulbs and all the greens into the jar.
Stir kosher salt into water to dissolve. Mix together with vinegar. Add aromatics and olive oil. Stir well. Since the pickled spring onions will have the same flavor as the brine, taste and adjust seasonings by adding more kosher salt, vinegar or water as desired.
Pour brine into the glass jar. Make more brine if needed to cover the onions. Place into refrigerator for a week before using.
For me, a basic red-on-the-outside, white-on-the-inside, fat radish reminds me of the appetizers my dad liked. After a long day at work, he'd settle into his favorite easy chair, sip a Seagram's 7 and 7 and enjoy a pre-dinner plate of appetizers that often included radishes.
2 spring onion bulbs, sliced thin (optional)
Cut the crustless bread slices in half or in quarters. Arrange them on a cutting board and butter them, assemble-line fashion.
Arrange the radishes on the buttered bread. Add sliced spring onion onions (optional). Season with flake salt and black pepper. Serve open-faced or as a sandwich.
Egg Salad Tea Sandwiches
Use good quality, extra large eggs and fresh Italian parsley.
The egg salad can be spiced up by adding pepper flakes, curry powder or any spices you enjoy. I prefer a simpler flavoring.
6-8 slices, thin sliced white bread, crusts removed
4 extra large eggs
1/4 cup Italian parsley, leaves only, washed, pat dried, finely chopped
1 tablespoon capers, drained, pat dried, finely chopped
2 tablespoons mayonnaise, preferably Best Foods/Hellman's, taste and add more mayonnaise as desired
1 teaspoon kosher salt, preferably Diamond Crystal Kosher Salt
Sea salt, to taste
Freshly ground black pepper, to taste
When cooled, peel and discard shells.
Finely chop the eggs. Place in mixing bowl. Add parsley, capers and mayonnaise. Mix well. Season to taste with sea salt and freshly ground black pepper.
If not used immediately, refrigerate in an airtight container for up to three days.
Cut the crustless bread slices in half or in quarters. Using a flat knife, spread egg salad on the bread. Serve open-faced or as a sandwich.