Cucumber and basil tea sandwiches with radishes

Cucumber and basil tea sandwiches with radishes

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 6 Sandwiches

Cucumber and basil tea sandwiches with radishes make a delightful luncheon for the ladies.


  • 1 cup grape seed oil
  • 3 bunches of basil
  • Fleur de sel and cracked black pepper
  • 3 seedless cucumbers
  • 6 slices sourdough bread
  • 2 each breakfast radishes


  1. Pick the basil from the stems, rinse and spin dry in a salad spinner to remove any grit.
  2. In a blender, add the grape seed oil, turn on high and gradually add the basil to make a thick basil emulsion. Season with salt and pepper.
  3. Spread onto 6 slices of bread. Place the non basil side of 3 slices onto the basil spread side so that it goes bread, basil, bread, basil.
  4. Using a Japanese mandoline, slice the cucumber very thin.
  5. Layer the bread with cucumber slices on top of each other so that they closely overlap and extend over the bread.
  6. Slice the crusts off the bread to make a square and then cut into triangles.
  7. Garnish with a thin slice of radish and a sprinkle of fleur de sel.

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