Growing up radishes to me were crudités on platter filled with more crudités like carrots, celery and cauliflower. I would eat them every once in a while, curious as to what the red orbs tasted like, and I was always surprised when they had a bite. I still am to this day.
For my husband, his radish experience started in the garden and ended atop a peanut butter sandwich. Yes, he consumed many a peanut butter and radish sandwich in his day, a combination I have not yet tried. Though I do have to say I’m intrigued at the texture addition to the peanut butter sandwich.
Then there is the classic bread, butter and radish combo that so many people speak of, and that is what I was considering when I veered my mind in a similar but different direction and landed on this sandwich, one that started in my garden.
As we readied to leave for a few days, I considered what would spoil while we were gone, and I knew I couldn’t let the cucumbers and radishes go to waste, not to mention the large crop of romaine or the tomatoes that seem to be turning red daily now. A few Greek seasonings later, a sandwich was born.
A Radish Sandwich
2 slices of whole wheat bread of choice
3 radishes, thinly sliced
1 whole romaine leaf
3 thinly sliced tomatoes
2 tablespoons feta cheese
2 tablespoons homemade tzatziki
Layer sandwich: bread > tzatziki > radishes > feta > tomatoes > romaine > bread. Cut in half and enjoy. If you’re looking for a bit more, try grilling the sandwich after it’s assembled until the outside is nice and golden brown.
Makes 1 sandwich.
Photos by Shaina Olmanson
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