Best 6 Watercress Radish And Cream Cheese Sandwiches Recipes

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Indulge in a delightful culinary experience with our watercress, radish, and cream cheese sandwiches, a symphony of flavors that will tantalize your taste buds. These delectable sandwiches, crafted with fresh watercress, crisp radishes, and creamy cheese, offer a symphony of textures and flavors that will leave you craving more. With just a few simple steps, you can create these culinary masterpieces in the comfort of your own kitchen. Additionally, we've included two more sandwich recipes using the same ingredients: a watercress, radish, & avocado sandwich with a zesty lemon dressing, and a watercress, radish, & egg sandwich with a hint of Dijon mustard. These variations offer a range of taste sensations, ensuring there's a sandwich to suit every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to a realm of sandwich bliss.

Here are our top 6 tried and tested recipes!

WATERCRESS CREAM CHEESE



Watercress Cream Cheese image

Use this recipe when making our Smoked Salmon Danish Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 cup

Number Of Ingredients 3

8 ounces cream cheese, room temperature
3 tablespoons coarsely chopped fresh watercress
Coarse salt and freshly ground pepper

Steps:

  • Stir cream cheese and watercress in a bowl. Season with salt and pepper.

SAUTEED RADISHES AND WATERCRESS



Sauteed Radishes and Watercress image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
2 garlic cloves, minced
4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

Steps:

  • Trim radishes and cut lengthwise into 1/2-inch wedges.
  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
  • Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

WATERCRESS, RADISH AND CREAM-CHEESE SANDWICHES



Watercress, Radish And Cream-Cheese Sandwiches image

Provided by Liz Logan

Categories     easy, quick, appetizer

Time 15m

Yield Two open-faced sandwiches

Number Of Ingredients 5

1 bunch radishes (about 8 small radishes)
2 very thin slices 5-grain bread
4 teaspoons cream cheese (about 1 ounce)
6 sprigs watercress (leaves and tender stems only)
Salt to taste

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.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 168 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST BEEF SANDWICH WITH WATERCRESS AND HORSERADISH MAYONNAISE



Roast Beef Sandwich with Watercress and Horseradish Mayonnaise image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings, serving size 1 sandwich

Number Of Ingredients 10

1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt
2 tablespoons mayonnaise
1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons)
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch watercress, thick stems removed
8 slices whole-grain pumpernickel bread
12 ounces lean roast beef, thinly sliced
2 medium tomatoes sliced
1/2 small red onion, thinly sliced

Steps:

  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
  • Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.

Nutrition Facts : Calories 330 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 1300 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 22 grams, Sugar 4 grams

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS



Victorian Watercress Tea Sandwiches for High Tea and Picnics image

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then!

Provided by French Tart

Categories     Lunch/Snacks

Time 5m

Yield 8 Rounds of Sandwiches, 4 serving(s)

Number Of Ingredients 4

2 bunches watercress
softened butter
16 thin slices bread
sea salt and black pepper

Steps:

  • Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
  • NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

RADISH SANDWICHES



Radish Sandwiches image

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

8 radishes, trimmed
6 ounces cream cheese (I used low fat)
2 tablespoons unsalted butter (I used Smart Beat Spread)
1 tablespoon parsley, without stems
1 teaspoon chives, snipped
fresh lemon juice
salt
ground black pepper
6 -8 slices pumpernickel bread
4 trimmed radishes
coarse salt

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.

Tips:

  • Choose fresh and crisp watercress and radishes. This will ensure that your sandwiches are flavorful and refreshing.
  • Use a good quality cream cheese. A high-fat cream cheese will be more flavorful and spreadable than a low-fat or non-fat cream cheese.
  • Add some herbs or spices to the cream cheese for extra flavor. Some good options include chives, dill, garlic powder, or onion powder.
  • If you don't have any radishes, you can use another crunchy vegetable, such as celery or cucumber.
  • If you're making the sandwiches ahead of time, wrap them tightly in plastic wrap and refrigerate them. They will keep for up to 24 hours.

Conclusion:

Watercress, radish, and cream cheese sandwiches are a delicious and easy-to-make lunch option. They're perfect for packing in a lunch box or enjoying on a picnic. With their fresh and crunchy vegetables, creamy cheese, and flavorful bread, these sandwiches are sure to please everyone.

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