For our Vegetable Medley Tea Sandwiches, we top the sandwiches with crisp and colorful seasonal vegetables like cucumber, yellow squash, and radishes.

Recipe by Southern Living April 2014

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Makes 20 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 4 ingredients until well blended. Spread 1 Tbsp. on each bread slice.

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  • Cut squash, cucumber, and radishes into thin rounds. Cut rounds into half moons. Divide vegetables among prepared bread slices. Gently press to adhere. Sprinkle with cracked black pepper to taste.

  • Cover with plastic wrap, and chill 15 minutes to 12 hours. Trim crusts from chilled slices, and cut each slice into 2 triangles.

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