These pretty sandwiches look right at home on an afternoon tea platter, but they are anything but dainty. The cream cheese filling packs a hearty serving of crunchy radishes and sweet peas, plus a hint of mayonnaise for extra creaminess. Tender pea shoots are worth seeking out to play off the fresh peas—but, if you find ones with thick stems, chop slightly before piling onto the cream cheese filling. P.S. If you’re not a licorice fan, consider swapping chives in for the tarragon, which has a gentle anise flavor.

Paige Grandjean

Gallery

Caitlin Bensel

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cream cheese, peas, radishes, mayonnaise, tarragon, lemon zest and juice, salt, and pepper in a bowl. Spread mixture evenly on 1 side of 9 bread slices (about 2 tablespoons each). Top evenly with pea shoots. Top with remaining 9 bread slices. Trim and discard crusts. Cut sandwiches in half. Chill, covered, until ready to serve or up to 1 day.

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