These tea sandwiches can be made with ham (prosciutto) or simply with vegetables to be vegetarian. They’re incredibly versatile as well as quick and easy to assemble. Simply smear white bread with butter and arrange with your favorite toppings.
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Serves 4
Butter the slices of bread, being careful to spread the butter all the way to the edge. Trim the crusts, if desired.
Drape 1 slice prosciutto over each of the first 2 slices of bread.
Arrange the largest and most symmetrical radish slices over the next 2 slices bread.
Top the next 2 slices with hard-boiled eggs.
Toss the baby arugula in a bowl with a tiny dribble of freshly squeezed lemon juice and a few drops of extra-virgin olive oil. Top the last 2 slices of bread with the arugula.
Sprinkle all of the sandwiches with salt and pepper. Serve immediately.
Recipe Testers' Reviews
This open-face sandwiches recipe is delicious and light enough for a hot summer day. I ate them on a picnic and they were easy to make, transport, and eat outside without utensils.
It took a total of 10 minutes to assemble all of the ingredients and make the sandwiches. If you include softening the butter in the total time, the recipe took about 1 hour, 10 minutes with cold butter coming from the fridge. It was easiest to butter the bread when the bread was cold, but the butter was soft so that the bread didn't crumble. I used Pepperidge Farm extra-thin white bread and La Quercia piccante-style prosciutto for its fennel-y, peppery flavor.
I used a mandolin to slice the radishes so that the slices would be even, and I found that I needed all 4 radishes because the ends tend to get wasted when slicing with a mandolin. I only used the largest slices of radish from the center of the vegetable because the uniform slices looked prettiest.
I topped the next 2 slices with the hard-boiled eggs.
I chose to toss the arugula with the juice of 1 lemon and the olive oil plus about 1 teaspoon each salt and pepper before assembling the sandwiches so that the arugula could wilt a tiny bit in the dressing.
The components of these open-face sandwiches were all delicious and genius. However, I highly recommend putting all of the toppings together on the same slice of bread to make a beautiful and perfectly balanced tartine. The creaminess of the butter and egg, with the saltiness of the prosciutto, crispness of the radish and cucumber, and bright acidity from the lemony arugula are PERFECTION.
I made this the night before I moved apartments. As stressful as the day was, this was easy to whip up with few kitchen utensils and was a deliciously light, yet satisfying dinner. My boyfriend wants it again!