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
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Chop the dill and radish microgreens finely.
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Zest the lemon, avoiding the white of the rind.
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In a small bowl, combine the cream cheese, lemon zest, dill and radish microgreens until it is thoroughly combined.
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Thinly slice the cucumber. It should be no thicker than ¼ inch.
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Spread the cream cheese mixture onto one side of all six slices of the potato bread.
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Place the cucumbers evenly on top of the cream cheese on three slices, making sure not to overlap them too much.
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Place one slice of potato bread over the top of the cucumbers, cream cheese-side down.
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Using a knife, remove the crusts of the potato bread and slice into halves, either diagonally or vertically. Press sandwiches gently while cutting.
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Optionally, cool for 30 minutes before serving
