Spring Tea Sandwiches with Sunflower Dill Spread
Serves: Makes 16 to 20 small tea sandwiches.
  • 8 to 10 slices sourdough sandwich bread
  • 1 medium cucumber, thinly sliced
  • 1 scarlet turnip or watermelon radish, thinly sliced
  • 5 small red radishes, thinly sliced
  • ¼ cup chopped chives and/or a few microgreens for garnish
Sunflower dill spread:
  • 1¼ cup hulled sunflower seeds
  • 1 cup water
  • 1 garlic clove
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar or white wine vinegar
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • ¼ cup chopped fresh dill
  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.
  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.
Recipe by Love and Lemons at https://www.loveandlemons.com/kentucky-derby-party-recipes/