This is a simple pleasure, dressed up with an herb compound butter and microgreens. If pale pink French breakfast radishes are unavailable, substitute red globe radishes.
Makes 4 sandwiches
1/2 cup unsalted butter
1/2 tablespoon chopped tarragon
2 bunches French breakfast radishes, sliced into thin rounds (about 1/8-inch think)
1 1/2 cups pea shoots or other microgreens
8 slices brown bread , such as pumpernickel
Allow butter to soften, and stir in herbs. Spread a layer of herb butter on one side of each piece of bread. Lay out four pieces of bread, butter side up, and arrange a layer of radish rounds on top of the butter, followed by a layer of micro-greens on top of that. Top with a second piece of bread, butter side down. Slice diagonally into two triangles and serve.
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