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Radish Tea Sandwiches


The humble radish has its day blended with cream cheese on pumpernickel bread.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2006


  • 1/2 bar (4 ounces) cream cheese, room temperature
  • 8 slices (sandwich-size) whole-grain pumpernickel bread
  • 4 large red radishes, ends trimmed, halved and thinly sliced
  • Coarse salt and ground pepper
  • 4 leaves Bibb lettuce, or butter lettuce, ribs removed


  1. Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.

  2. Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.

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