Guests will undoubtedly wonder how anyone could cut out the radishes and cucumber so haphazardly and still have them fit so beautifully on the tops of these round sandwiches. The secret to the eye-catching presentation is in the recipe, and it’s much simpler than one could ever imagine.
Radish Medley & Cucumber Tea Sandwiches
Serves: 12
Ingredients
- 8 ounces cream cheese, softened
- 3 tablespoons finely chopped fresh parsley, divided
- 3 tablespoons thinly sliced chives, divided
- 3 tablespoons finely chopped fresh tarragon, divided
- 12 slices pumpernickel bread, frozen
- 4 mini cucumbers, thinly sliced lengthwise, divided
- ¼ cup unsalted butter, softened
- ¼ teaspoon kosher salt
- 4 tricolored radishes, thinly sliced
- 1 small watermelon radish, thinly sliced
- Garnish: parsley leaves
Instructions
- In a small bowl, stir together cream cheese, 2 tablespoons parsley, 2 tablespoons chives, and 2 tablespoons tarragon until smooth. Spread cream cheese mixture onto 6 frozen bread slices, leaving a ¼-inch border. Shingle half of cucumber slices on top of cream cheese layer.
- In another small bowl, stir together butter, remaining 1 tablespoon parsley, remaining 1 tablespoon chives, remaining 1 tablespoon tarragon, and salt until smooth. Spread butter mixture on remaining 6 frozen plain bread slices. Place one of these bread slices, butter side up, on each cucumber-topped bread slice to make 6 whole sandwiches.
- Line a baking sheet with parchment paper. Shingle remaining cucumber, radish, and watermelon radish slices on prepared baking sheet. Place sandwiches on top of vegetables, butter side down, pressing down slightly to adhere vegetables to butter. Using a 1¾-inch round cutter, cut 2 round sandwiches from each whole sandwich, pressing down firmly with cutter to slice through vegetables, discarding scraps. Using an off set spatula, carefully invert sandwiches so vegetable layer is up. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time. Serve cold or at room temperature.
- Just before serving, garnish with parsley leaves, if desired.
