Radish Microgreens English Tea Sandwiches
This recipe is a refreshingly creamy and earthy sandwich that can be paired with any beverage for a nice afternoon pick-me-up. Serve at a party for a refreshing-yet-filling finger food, or treat yourself at lunchtime with the earthy, cool flavors in this sandwich.
Optionally, cool these sandwiches 30 minutes before serving. For a little extra excitement, cut them into fun shapes with a cookie cutter.
- 1/2 whole cucumber (raw)
- 4 oz cream cheese
- 3 tbsp dill (finely chopped)
- 4 tbsp radish microgreens (finely chopped)
- 1/3 tsp lemon zest
- 1 pinch salt
- 6 slices potato bread
Chop the dill and radish microgreens finely.
Zest the lemon, avoiding the white of the rind.
In a small bowl, combine the cream cheese, lemon zest, dill and radish microgreens until it is thoroughly combined.
Thinly slice the cucumber. It should be no thicker than ¼ inch.
Spread the cream cheese mixture onto one side of all six slices of the potato bread.
Place the cucumbers evenly on top of the cream cheese on three slices, making sure not to overlap them too much.
Place one slice of potato bread over the top of the cucumbers, cream cheese-side down.
Using a knife, remove the crusts of the potato bread and slice into halves, either diagonally or vertically. Press sandwiches gently while cutting.
Optionally, cool for 30 minutes before serving