These sandwiches were created by Food and Wine's Marcia Kiesel. They are open-faced and perfect with tea. "For graphic fun, look for radishes of varying shapes and sizes". From March 2008 Food and Wine Magazine.

Ingredients

10 serv.

tablespoons unsalted butter, softened↗4 tablespoons
teaspoon lemon rind, finely grated↗1⁄2 teaspoon
teaspoon fresh lemon juice↗1 teaspoon
salt↗
slices white bread, crusts removed↗7
cup flat leaf parsley↗1⁄2 cup
ounces red radishes, very thinly sliced on a mandoline↗6 ounces

Step-by-step instructions

1
In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
2
Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.

Source: food.com

Original recipe ↗

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