French breakfast radishes, a springtime favorite commonly eaten with butter and sea salt, make a simple, satisfying sandwich when layered with cream cheese, arugula and sun-dried tomato. Have one for a light lunch or pre-dinner bite.
If desired, pair the sandwiches with a crisp lean wine such as a sauvignion blanc, rose or brut Prosecco to cut the richness of the cream cheese and play with the herbal notes of the arugula.
French Breakfast Radish Sandwiches
4 ounces cream cheese
4 slices rustic bread, toasted
6 to 8 French breakfast radishes or regular radishes
1 sun-dried tomato packed in oil, drained
Handful fresh arugula
Divide and spread cream cheese on 2 slices toasted bread. Trim the tops and roots from each radish and thinly slice. If using French breakfast radishes, slice them lengthwise. Divide and layer the radish slices over the cream cheese.
Cut the sun-dried tomato into thin ribbons; scatter over the radishes. Top with fresh arugula, then close sandwiches with the remaining slices of toasted bread.
Makes 2 sandwiches.
Recipe from Joe Gray of the Chicago Tribune
Food on 06/21/2017