Herbed Cucumber Radish Tea Sandwiches

Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find labne, place 4 cups Greek yogurt in a cheesecloth-lined strainer over a bowl and allow to drain, refrigerated, for 12 hours. Do use the English cucumber in this recipe as it has fewer seeds and is less watery.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Herbed Cucumber Radish Tea Sandwiches

About This Recipe

Yield:makes 12 tea sandwiches
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Sandwiched: Herbed Cucumber Radish Tea Sandwiches


  • 1 1/2 cups labne (See note above)
  • 1 1/2 cups finely chopped dill
  • 2/3 cup finely minced chives
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • Salt and pepper
  • 12 thin slices white sandwich bread, crust removed (See note above)
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 6 small radishes, scrubbed and sliced 1/8-inch thick
  • 1 medium English cucumber (see note above), sliced 1/8-inch thick
  • 3/4 cup pea shoots


  1. 1

    In medium bowl, combine labne, dill, chives, lemon juice, and Worcestershire. Season to taste with salt and pepper.

  2. 2

    Spread one side of each slice of bread with butter. Spread about 1 tablespoon labne mixture over butter. Top 6 slices with cucumber and radish slices, arranging them in alternating rows.

  3. 3

    Top vegetables with about 2 tablespoons pea shoots, then cover with the remaining labne-spread bread slices, pressing down gently.

  4. 4

    Carefully cut each sandwich in half, lengthwise or diagonally and serve.


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