loveandlemons5.0
Spring Tea Sandwiches with Sunflower Dill Spread
As you know, the Kentucky Derby® is right around the corner (did you see last week’s Sparkling Mint Juleps?). Today…
👥 20 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●knife
📝 Preparation Steps
1
Make the Sunflower dill spread: In a blender, combine the sunflower seeds, water, garlic, lemon juice, rice vinegar, salt, and a generous pinch of pepper. Blend until smooth. Add the dill and blend until just combined. You want the dill flecks to incorporate, but you don’t want the puree to turn green. Chill until ready to use. Stir before using.
carlet turnip or watermelon radish, thinly sliced1 swater1 cup½ cup water, more if needed to blendfresh lemon juice3 tablespoons
2
Assemble the sandwiches with a thin layer of the sunflower spread, followed by overlapping rows of the sliced cucumber, turnip and radishes (see photo). Gently press the vegetables down onto the bread to ensure that they will hold together. Use a sharp chef’s knife to slice off the crusts and then slice the sandwiches in half into rectangles. Garnish with chives and/or microgreens.
medium cucumber, thinly sliced1Sliced vegetables (radishes, celery, or veggies of your choice¼ cup chopped chives and/or a few microgreens for garnishchopped chives, for garnish1 teaspoon
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