These cucumber and radish sandwiches feature soft ancient grains bread layered with garlic-and-herb cream cheese, crisp cucumber ribbons, fresh dill, and thinly sliced radishes with lemon zest. Light, refreshing, and perfect for brunch, tea parties, or appetizers.
Ingredients
4 (½-inch) slices ancient grains bread
2 mini cucumbers
¼ cup garlic-and-herbs spreadable cheese, softened
Fresh dill
4 large radishes, very thinly sliced
Lemon zest
Coarsely ground black pepper
Directions
- Cut crusts from bread, then cut 4 (2½‑inch) squares; some slices may be large enough to yield 2 squares. Set squares aside. Using a vegetable peeler, cut cucumbers into ribbons.
- To assemble sandwiches, spread cheese spread on one side of each bread square. Layer cucumber ribbons on half the squares; top with dill. Layer radish slices on remaining squares; sprinkle with lemon zest and black pepper. Cut each square in half diagonally to form 8 triangle sandwiches. Arrange open-face in pleasing patterns for serving.
