Recipes For 2006

Radish And Herb Sandwiches

24 very thin slices of white bread
2 cups thinly sliced radishes
36 to 48 arugula leaves, rinsed and drained
1/2 cup unsalted butter at room temperature
1/2 cup good quality mayonnaise
salt and freshly ground white pepper

"Mask" each slice of bread with a thin film of butter (masking the bread not only adds flavor to the sandwich, but also protects it from becoming soggy). Then spread each slice with a thin layer of mayonnaise.

Cover one side of each slice with sliced radishes and the other with the arugula leaves. Sprinkle the radish side with salt and pepper and place 1/2 tsp of mayonnaise in the middle of the slice. Cover with the arugula side, pressing gently but firmly. Trim away the crusts and cut on the diagonal to make 4 triangular sandwiches.

Serve immediately or refrigerate, covered with damp paper towels until ready to serve.