Radish-Poppyseed Tea Sandwiches

Radish-Poppyseed Tea Sandwiches
Radish-Poppyseed Tea Sandwiches (center) and English Pea Salad in Phyllo Cups.

These Radish-Poppyseed Tea Sandwiches are a delectable treat. Pictured with English Pea Salad in Phyllo Cups.

Radish-Poppyseed Tea Sandwiches
Yield: 18
  • 1 pound radishes
  • ½ teaspoon salt
  • 1 (8-ounce) package cream cheese, softened
  • 1½ teaspoons poppy seeds
  • ⅛ teaspoon ground black pepper
  • 12 slices honey-wheat sandwich bread, frozen
  • Garnish: 18 small radish slices* and 18 sprigs mint
  1. In the work bowl of a food processor, pulse 1 pound radishes until very finely chopped. Place in a fine-mesh strainer, and toss with salt. Set strainer over a bowl, and let radishes drain for 30 minutes. Press radishes to extract any remaining water.
  2. In a medium mixing bowl, combine cream cheese, poppy seeds, and pepper. Beat at medium-high speed with a mixer until creamy. Reduce speed to low, and add radishes, beating to combine.
  3. Spread a thick, even layer of cream-cheese mixture onto 6 frozen bread slices. Top each with a remaining frozen bread slice. Using a 1¾-inch fluted round cutter, cut 3 rounds from each sandwich, discarding scraps. Cover with damp paper towels, and let thaw at room temperature.
  4. Garnish each tea sandwich with a radish slice and a mint sprig, if desired.
Make-Ahead Tip: Sandwiches can be made a couple of hours in advance, placed in a covered container, draped with damp paper towels, and refrigerated until needed.

*To achieve a pretty shape, use radishes with tops and root ends. Trim tops and most of roots before slicing.

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