Radish 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.

OPEN-FACE BUTTER AND RADISH SANDWICHES

Steps:

• Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
• Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

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.

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.

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 SANDWICH

Steps:

• butter each slice of bread with 1 tablespoon butter.
• slice the radishes to 1/8 inch thick. and layer on one slice of bread.
• salt to desired taste.
• place other slice of bread, butter side down.
• and eat.

LAYERED RADISH FINGER SANDWICHES

Steps:

• In a small bowl cream the butter and stir in the anchovy paste, the scallions, and salt and pepper to taste. Spread one side of each of 3 slices of the bread with some of the scallion butter and top the buttered side of one of the slices with an overlapping layer of the radishes. Top the radishes with another slice of the buttered bread, buttered side down, and butter the top of the slice. Top the butter with an overlapping layer of the radishes and top the radishes with the remaining slice of the buttered bread, buttered side down. Press the sandwich together gently, trim the crusts, and cut the sandwich lengthwise into thirds. Make sandwiches with the remaining bread, butter, and radishes in the same manner. The sandwiches may be made 2 hours in advance and kept wrapped in plastic and chilled.

OPEN-FACED RADISH SANDWICHES

Steps:

• Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.
• Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.

RADISH AND CHEESE SANDWICHES

Steps:

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