Tea Sandwiches with Avocado and Radish

Vegetarian Times Issue: January 1, 2007 p.58

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30 minutes or fewer

Slicing the ingredients extra-thin helps keep these sandwiches dainty, and serving them on baguette slices with crusty edges makes them easy to handle.

Directions

Preheat oven to broil. Place baguette slices on baking sheet, and toast 3 minutes on each side, or until lightly browned. Whisk together mayonnaise, 1 Tbs. lemon zest and 2 tsp. lemon juice in small bowl.
Spread mayonnaise mixture over cooled baguette slices, then top with
egg slices. Season with salt and pepper. Top each sandwich with radish slices and a basil leaf. Place 2 avocado slices on each sandwich. Sprinkle shallots over each, and serve.

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ingredient list

Serves 6 (3 sandwiches per person)

1 sourdough baguette, sliced
1/3 cup low-fat mayonnaise
1 lemon, zested and juiced
3 large eggs, hard-boiled, thinly sliced
3 radishes, thinly sliced
18 fresh basil leaves
1 small avocado, thinly sliced
2 shallots, chopped (about 3 Tbs.)

Nutritional Information

Per SERVING:

Calories	218
Protein	6g
Total Fat	14g
Saturated Fat	2g
Carbs	16g
Choelsterol	106mg
Sodium	436mg
Fiber	2g
Sugar	1g

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