All Recipes

Vegetable Medley Tea Sandwiches

20 Mins
Potato Bread
Made With
Potato Bread


4 Ounces Cream Cheese, softened

1 1/2 Tablespoons Fresh Lemon Juice

1/2 Tablespoon Grated White Onion

1/4 Teaspoon Kosher Salt

10 Slices Martin's Potato Bread

1 Medium Yellow Squash

1 Medium Cucumber

10 Radishes

Freshly Ground Black Pepper, to taste

Serves: 10


Step 1

Stir together cream cheese, lemon juice, grated onion, and 1/4 teaspoon salt until well blended.

Step 2

Spread 1 Tbsp. of the cream cheese mixture on each bread slice.

Step 3

Cut 1 medium-size yellow squash, 1 medium cucumber, and 10 radishes into thin rounds. Cut rounds into half moons.

Step 4

Divide vegetables among prepared bread slices. Gently press to adhere. Sprinkle with cracked black pepper to taste.

Step 5

Cover with plastic wrap, and chill 15 minutes to 12 hours.

Step 6

Trim crusts from chilled slices, and cut each slice into 2 triangles.

Step 7

Serve with other varieties such as Prosciutto-Asparagus Tea Sandwiches to create a mosaic look.