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.
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine English
Servings 12
Calories 77 kcal


  • 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
Keyword cucumber, radish microgreens, sandwich, vegetarian