Radish-Lettuce Tea Sandwiches

1/2 bar (4 ounces) cream cheese, room temperature

8 slices (sandwich-size) whole-grain pumpernickel bread

4 large radishes, ends trimmed, halved and thinly sliced

coarse salt and ground pepper

4 leaves lettuce, ribs removed

Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly. Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half.

Serves 4.