Watercress, Radish And Cream-Cheese Sandwiches

Recipe from Danal

Adapted by Liz Logan

Published October 27, 1990

Total Time
15 minutes
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—Liz Logan

Featured in: Food; A Timely Tea

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Ingredients

Yield:Two open-faced sandwiches

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 14 milligrams cholesterol; 94 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 147 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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From Danal

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