Radish And Cheese Sandwiches Recipes

RADISH TEA SANDWICHES

Steps:

• 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.
• 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.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

HAWAIIAN ROLL ROAST BEEF AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls.
• Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.

RADISH SANDWICHES WITH BUTTER AND SALT

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

RADISH AND CHEESE SANDWICHES

Steps:

• Mix cream cheese and radishes well.
• Spread mixture on slice of bread and top with another slice of bread.

QUEEN VICTORIA'S RADISH SANDWICH

Steps:

• Combine the first six ingredients in a bowl.
• Spread the butter and cream cheese mixture on bread slices.
• Arrange sliced radishes on top.
• Sprinkle the snipped chives on top and enjoy.

RADISH SANDWICHES

Steps:

• For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
• Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
• Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
• Chill thoroughly before serving.

HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
• Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

HOT ROAST BEEF SANDWICH WITH HORSERADISH AND CHEDDAR CHEESE

Steps:

• Preheat oven to 350F degrees.
• In a small bowl mix together the butter, Dijon, horseradish, Worcestershire sauce, and chopped onion.
• Spread generously onto both (inner) sides of the split kaiser rolls.
• Place two slices of roast beef and one slice of cheddar cheese into each kaiser roll, and replace tops.
• Wrap each sandwich in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use.
• Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
• Serve hot, or at room temperature. Good with a side of soup or salad, with fresh fruit for dessert.

WATERCRESS, RADISH AND CREAM-CHEESE SANDWICHES

Steps:

• Wash and cut the radishes into wafer-thin slices. Spread the cream cheese on the slices of bread. Press 3 sprigs of watercress into the cream cheese on each slice of bread. Top each with a few slices of radish and salt lightly. Serve open-faced.