Makes 24 sandwiches
1 cup mayonnaise
2 tablespoons sour cream
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice, more or less to taste
2 teaspoons grainy mustard
Salt and freshly ground black pepper, to taste
24 thin slices of white bread
1 cup fresh mint leaves
16 radishes, trimmed and thinly sliced
In a small bowl, combine the mayonnaise, sour cream, lemon zest, lemon juice, and mustard. Season with salt and pepper, to taste.
Spread each of the bread slices with a thin layer of the mayonnaise mixture. Top with a layer of the mint leaves and a layer of the sliced radishes. Top with the remaining bread slice and press gently together. Trim the crusts and cut the sandwiches in half diagonally.
Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
"Cooling mint is the perfect counterbalance to the peppery radish . . . and on a warm day, this dainty sandwich and a tall glass of iced tea make a delightful way to cool off."
