Tea Sandwiches with Avocado and Radish Recipe - Vegetarian Times

Tea Sandwiches with Avocado and Radish


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.

  • 6Servings


  • 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.)


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.

Nutrition Information

  • Calories: 218
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 106 mg
  • Fat Content: 14 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 436 mg
  • Sugar Content: 1 g