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.