Radish And Cheese Sandwiches Recipes

Steps:

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

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.

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.

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.

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.

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.

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.

Steps:

• Using a food processor and the thin slicing disc slice radishes and remove from work bowl.
• Using the the food processor and the steel knife mince the parsley. Transfer to a large square of waxed paper.
• Using the same steel knife process the cheese and green onion until smooth.
• Spread butter evenly on top and sides of bread slices. Dip the bread sides in the parsley and then spread 2 teaspoons cheese mixture on top of each slice of bread.
• Cut salami into 18 very thin slices and then cut each slice into quarters.
• Place 6 salami quarters down center of each slice of bread, overlapping and alternating geometically (to make a pretty design).
• Arrange radish slices in a rosette on top of the salami and then place parsley sprg in center.
• May be prepared 6 hours ahead, covered and refrigerated, bringing sandwiches back to room temperature before serving.

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

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.

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.