Radish Tea Sandwiches on Rye bread

Delight your guests with these creamy radish tea sandwiches on rye bread. Light, flavorful, and easy to make—perfect for high tea or brunch!

Prep Time 35

Cook Time 10

Total Time 45

Course Bread Baking, Breakfast, Lunch

Cuisine European Cuisine

Servings sandwiches

Calories 108 kcal

Ingredients you need per step are listed below the step in Italic

Wash the radishes and cut them in half.
½ pound radishes
Chop the radishes finely using a blender or food processor.
Place the radishes in a sieve and sprinkle with salt. Let them sit for 30 minutes, then rinse quickly with water.
½ teaspoon salt
Squeeze out the moisture using a tea towel.
Mix the radishes with the cream cheese and black pepper using a spatula.
⅓ cup cream cheese, ⅛ teaspoon ground black pepper
Cut the edges off the rye bread slices.
12 slices rye bread
Spread the radish mixture on one slice of rye bread.
Place a second slice of rye bread on top and cut diagonally.
Repeat for all slices of rye bread.
Thinly slice the extra radish for garnish and place on top of the sandwiches.

1. Can I make these sandwiches in advance?

Yes! Prepare the radish spread the day before and assemble the sandwiches a few hours before serving.

2. How do I keep the sandwiches from getting soggy?
Drain and squeeze the radishes well—this keeps the spread thick and creamy.

3. Storage Advice:

Make Ahead: Store the radish spread in an airtight container in the fridge for up to one day.
Short-Term Storage: Keep assembled sandwiches covered in plastic wrap in the fridge for up to 4 hours.
Avoid Freezing: The texture will change if frozen.

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