Best 3 Queen Victorias Radish Sandwich Recipes

Indulge in a delightful culinary journey through time with Queen Victoria's Radish Sandwich, a timeless classic that has graced royal tables for centuries. This iconic sandwich, with its humble ingredients of radishes, butter, and bread, is elevated by the addition of a secret ingredient that adds a touch of unexpected flavor. Join us as we embark on a historical adventure, uncovering the origins of this beloved dish and exploring variations that have emerged over the years. Discover the art of selecting the perfect radishes, mastering the delicate balance of flavors, and presenting this simple yet sophisticated sandwich with elegance. From traditional recipes to modern interpretations, we bring you a collection of radish sandwich variations that cater to diverse tastes and dietary preferences. Whether you prefer the classic combination of radishes and butter or are intrigued by innovative fillings like avocado and sprouts, there's a recipe here to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACE BUTTER AND RADISH SANDWICHES

Open-Face Butter and Radish Sandwiches image

Provided by Scott Peacock

Categories Sandwich No-Cook Vegetarian Quick & Easy Low Cal High Fiber Lunch Radish Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt

Steps:

Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

RADISH SANDWICHES WITH BUTTER AND SALT

Radish Sandwiches With Butter and Salt image

Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.

Provided by Sam Sifton

Categories dinner, easy, lunch, quick, sandwiches, main course

Time 10m

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 baguette
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons flaky sea salt, like Maldon
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs, like chives or tarragon

Steps:

Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram

CLASSIC VICTORIA SANDWICH RECIPE

Classic Victoria sandwich recipe image

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

Provided by Good Food team

Categories Afternoon tea, Buffet, Supper, Treat

Time 1h

Yield Cuts into 10 slices

Number Of Ingredients 11

Ingredients

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Steps:

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 558 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 57 grams sugar, Fiber 0.6 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

Tips:

Use fresh ingredients: The fresher the radishes, bread, and butter, the better your sandwich will taste.
Choose the right bread: A sturdy bread that can hold up to the moisture of the radishes is best. Some good options include sourdough, rye, or whole wheat bread.
Slice the radishes thinly: This will help them to soften and release their flavor more easily.
Spread the butter generously: This will help to keep the sandwich moist and flavorful.
Add a little salt and pepper: This will help to enhance the flavor of the radishes.
Serve immediately: Radish sandwiches are best enjoyed fresh.

Conclusion:

Queen Victoria's Radish Sandwich is a simple but delicious sandwich that is perfect for a quick lunch or snack. It is easy to make and can be customized to your liking. With its fresh, peppery flavor, this sandwich is sure to please everyone at your table.