Cucumber & Radish Tea Sandwiches with Herb Cream Cheese
25min
5min
5
285
Chef's Note
For the crispest texture, assemble these sandwiches no more than an hour before serving. If you need to prepare further in advance, keep the components separate and assemble just before serving. The herb cream cheese can be made up to 2 days ahead and stored in the refrigerator.
Tags
Ingredients
8 oz cream cheese, softened
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh dill, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
1 medium English cucumber, thinly sliced
4 medium watermelon radishes, thinly sliced
5 medium regular radishes, thinly sliced
10 slices high-quality white bread
3 tablespoons unsalted butter, softened
1 cup microgreens or watercress
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium bowl, combine 8 oz softened cream cheese with 2 tablespoons chopped chives, 1 tablespoon chopped dill, 1 teaspoon chopped tarragon, 1 teaspoon lemon zest, and 2 teaspoons lemon juice. Mix thoroughly until herbs are evenly distributed.
- 2
Slice 1 English cucumber and 4 watermelon radishes and 5 regular radishes as thinly as possible using a mandoline or sharp knife. Place the slices between paper towels to remove excess moisture for about 10 minutes.
- 3
Lightly butter one side of each of the 10 bread slices with the 3 tablespoons softened butter.
- 4
Spread a generous layer (about 1-2 tablespoons) of the herb cream cheese mixture on the non-buttered side of 5 bread slices.
- 5
Arrange cucumber slices in an overlapping pattern on the cream cheese, followed by alternating slices of watermelon and regular radishes.
- 6
Sprinkle the vegetables with a small pinch of flaky sea salt and freshly ground black pepper.
- 7
Top with a small handful of microgreens or watercress.
- 8
Place the remaining 5 bread slices on top, buttered side facing out.
- 9
Using a sharp serrated knife, carefully trim the crusts from each sandwich.
- 10
Cut each sandwich into 3 equal rectangles or 4 triangles, wiping the knife clean between cuts for neat edges.
- 11
Arrange on a serving platter and serve immediately, or cover with a slightly damp paper towel and plastic wrap if serving within an hour.
Nutrition Information (per serving)
285
7g
24g
18g
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