**Radish and Cucumber Danish Sandwiches: A Refreshing and Flavorful Culinary Delight**
Immerse yourself in a culinary expedition with our tantalizing radish and cucumber Danish sandwiches, a harmonious blend of flavors and textures that will awaken your taste buds. These open-faced sandwiches showcase the crispness of radishes, the refreshing coolness of cucumbers, and the tangy creaminess of a delectable dill-spiked mayonnaise. Served on delicate rye bread, each bite is a symphony of flavors, a perfect balance of sweet, salty, and savory. This article presents a collection of three distinct recipes, catering to various dietary preferences and culinary inclinations. Embark on a culinary adventure as we explore the nuances of each recipe, promising a delightful experience with every bite.
**Recipe 1: Classic Radish and Cucumber Danish Sandwiches**
This classic recipe embodies the essence of simplicity and elegance. Thinly sliced radishes and cucumbers are artfully arranged on rye bread, complemented by a luscious dill mayonnaise. The interplay of textures and flavors creates a harmonious balance that will leave you craving more.
**Recipe 2: Vegan Radish and Cucumber Danish Sandwiches**
For those seeking a plant-based culinary experience, this vegan variation offers a delightful alternative. Creamy avocado replaces mayonnaise, harmonizing perfectly with the crisp radishes and cucumbers. A sprinkle of zesty lemon juice adds a touch of brightness, elevating the flavors to new heights.
**Recipe 3: Gluten-Free Radish and Cucumber Danish Sandwiches**
Indulge in a gluten-free culinary delight with this innovative recipe. Instead of rye bread, these sandwiches utilize flavorful gluten-free crackers as a base. The combination of radishes, cucumbers, and tangy dill mayonnaise remains unchanged, ensuring a delectable experience for those with gluten sensitivities.
Embark on a culinary journey with our radish and cucumber Danish sandwiches, curated to tantalize your taste buds and create lasting memories. Explore the nuances of each recipe, reveling in the symphony of flavors and textures. Let your taste buds embark on an unforgettable adventure, savoring the essence of culinary excellence.
HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS
For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don't stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.
Provided by David Tanis
Categories finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 10
Steps:
- In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
- Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
- Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.
RADISH & CUCUMBER SALAD
Crunch and freshness is key to this versatile side dish with added celery, onion, parsley and lemon juice
Provided by Good Food team
Categories Afternoon tea, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
- Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RADISH SANDWICHES
These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.
Provided by PanNan
Categories Lunch/Snacks
Time 20m
Yield 12-16 tea size sandwiches
Number Of Ingredients 11
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.
RADISH SANDWICHES WITH BUTTER AND SALT
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, sandwiches, main course
Time 10m
Yield Serves 4
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram
RADISH TEA SANDWICHES
The humble radish has its day blended with cream cheese on pumpernickel bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 5
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.
RADISH AND CUCUMBER DANISH SANDWICHES
For the most delicate results, use a mandoline to cut the radishes and cucumbers into paper-thin slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 16
Number Of Ingredients 5
Steps:
- Spread each bread slice with about 2 teaspoons cream cheese. Arrange radish and cucumber slices on top. Using a 2 1/2-inch cookie cutter, cut out rounds; discard scraps. Garnish with lemon zest.
Tips:
- Choose the right radishes. Use small, crisp radishes with a mild flavor. Avoid large, woody radishes, as they will be too spicy for the sandwiches.
- Slice the radishes and cucumbers thinly. This will help them to blend in with the other ingredients and make the sandwiches easier to eat.
- Use a good quality butter or cream cheese. This will make the sandwiches more flavorful and satisfying.
- Season the sandwiches to taste. Add salt, pepper, and any other desired seasonings to taste.
- Serve the sandwiches immediately or chill them for later. The sandwiches can be served immediately, or they can be chilled for up to 2 hours before serving.
Conclusion:
Radish and cucumber Danish sandwiches are a light, refreshing, and flavorful snack or lunch option. They are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious and satisfying sandwich that is perfect for any occasion.
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