Vegetable Medley Tea Sandwiches

Southern Living
Vegetable Medley Tea SandwichesRecipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
For our Vegetable Medley Tea Sandwiches, we top the sandwiches with crisp and colorful seasonal vegetables like cucumber, yellow squash, and radishes.
Makes 20 appetizer servings


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1 (8-oz.) package cream cheese, softened
3 tablespoons fresh lemon juice
1 tablespoon grated white onion
1/2 teaspoon kosher salt
20 thin sandwich bread slices
1 medium-size yellow squash
1 medium cucumber
10 radishes
Cracked black pepper to taste


Hands-on: 30 Minutes
Total: 45 Minutes

1. Stir together first 4 ingredients until well blended. Spread 1 Tbsp. on each bread slice.

2. Cut squash, cucumber, and radishes into thin rounds. Cut rounds into half moons. Divide vegetables among prepared bread slices. Gently press to adhere. Sprinkle with cracked black pepper to taste.

3. Cover with plastic wrap, and chill 15 minutes to 12 hours. Trim crusts from chilled slices, and cut each slice into 2 triangles.

Created date

March 2014