10-Minute Cucumber Radish Tea Sandwiches
Delicate and refreshing, these cucumber and radish sandwiches with non-dairy Boursin are easy to make, high in fiber, and perfect for brunch, lunch, or a light snack. Ready in just 10 minutes, they’re a satisfying, plant-based option that’s both nutritious and elegant.
Equipment
- 1 cutting board
- 1 sharp knife
- 1 butter knife or spatula
- 1 plate for assembling
Ingredients
- 8 slices pumpernickel bread crusts removed
- 6 ounces non-dairy Boursin cheese softened
- 2 radishes thinly sliced
- ⅓ English cucumber thinly sliced
- Salt to taste
- Ground black pepper to taste
Instructions
- Prepare Your Workstation: Start by setting up a clean, flat work surface. Lay down a cutting board and have all your ingredients within easy reach. This helps you assemble the sandwiches efficiently and keeps your kitchen organized. Keep a sharp knife ready for slicing the bread, radishes, and cucumber evenly.
- Trim and Slice the Bread: Take your pumpernickel bread and carefully remove the crusts. Use a sharp knife to ensure clean edges, which will make the sandwiches look neat and uniform. After trimming, set the slices aside on your cutting board, ready for spreading the cheese.
- Soften and Spread the Cheese: Next, take the non-dairy Boursin cheese and ensure it’s softened to room temperature. This makes spreading easier and prevents tearing the bread.Using a butter knife or small spatula, evenly spread a generous layer of the Boursin over each bread slice. Cover every corner so each bite is creamy and flavorful.
- Prepare the Radishes: Wash and pat dry your radishes. Using a sharp knife or mandoline, slice the radishes as thinly as possible. Thin slices create a delicate crunch without overwhelming the bread, allowing the flavor of the cheese to shine. Lay the slices in a single layer on half of the bread slices.
- Slice the Cucumber: Wash the English cucumber thoroughly. Cut ⅓ of it into very thin slices, similar in thickness to the radishes. Arrange the cucumber slices over the radish layer, slightly overlapping for a balanced look. This adds a refreshing crispness to the sandwiches.
- Season the Vegetables: Lightly sprinkle a pinch of salt and a dash of freshly ground black pepper over the radish and cucumber layers. Seasoning at this stage enhances the natural flavors of the vegetables and complements the creamy Boursin.
- Assemble the Sandwiches: Carefully place the remaining bread slices, cheese side down, on top of the prepared layers of radish and cucumber. Press gently but firmly to ensure the layers stick together without squashing the vegetables.
- Cut into Triangles: Using a sharp knife, cut each sandwich diagonally into two triangles. Cutting diagonally makes them look elegant and perfect for serving at brunch, tea time, or casual gatherings.
- Arrange for Serving: Place the sandwiches on a serving plate, layering them if desired to create a beautiful presentation. They are now ready to serve immediately or store briefly in the refrigerator for later use.
Notes
- For best results, use thinly sliced vegetables to maintain a delicate texture and avoid overpowering the bread or cheese.
- Softening the non-dairy Boursin at room temperature ensures easy spreading and prevents tearing the bread.
- Pumpernickel bread works beautifully for its subtle sweetness, but you can substitute rye or whole-grain bread if desired.
- These sandwiches are best eaten the same day they are made but can be stored briefly in the fridge.
- Adjust the seasoning carefully—radishes have a natural peppery bite, so a light sprinkle of salt and black pepper is usually sufficient.
