Open-Faced Radish Sandwiches

Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.

  • Yield: Makes 8

Source: Martha Stewart Living, April 1998


  • 1 loaf (8 ounces) pre-sliced black bread
  • 8 ounces cream cheese, room temperature
  • 6 small radishes
  • Salt and freshly ground pepper, to taste


  1. Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.

  2. Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.


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