This is not a real post, or even a real recipe. It’s what happens when I have a bag of radishes from the discount bin at the organic grocery store, already sliced bread and perfectly room temperature butter from shooting a Vegan Butter recipe, and I need lunch, and said lunch looks so pretty that what would it hurt to take a few more photos.
Open-faced sandwiches — tartine in France, and smørrebrød/smørbrød/smörgås across Scandinavia, and voileipä in Finland, or stuff on bread as I so eloquently call — it are found pretty much everywhere, and for good reason.
They can be exotic and loaded or simple and lean, purely dependent on what is in your fridge or pantry at the moment you are looking for something to eat.
Also, salted butter and radishes (or salt and butter and radishes) are a marriage made in heaven. In an attempt to not simply scoop butter with said radishes I layered it all on a slice of rye and spelt sourdough as an open-faced sandwich.
In a terribly amusing side note, when you land on the ‘Open Sandwich’ page of Wikipedia the first line reads, “This article is about the sandwich. For the card game, see Open-face Chinese poker”. Yet no where on the Open-face Chinese poker page is there a single mention of a sandwich so why this disclaimer is necessary is beyond me. I think someone needs a smørrebrød. I need more butter and radishes.
Radish & Butter Tartine
Creamy butter, a touch of salt and a sharp spicy-bite from the radishes, this open sandwich really is simple perfection.
INGREDIENTS
- butter or Vegan Butter
- radishes, thinly sliced
- sourdough or rye or gluten-free bread of your choosing
- sea salt
METHOD
Really? Well ok then.
Spread butter on bread (toast it first if you’d like). Layer radishes and sprinkle with a touch of salt.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free // almost recipe
I think “stuff on bread” is very eloquent, and I shall use it from now on. 😉
honestly, until someone tries the combination of radishes, butter, salt, on a nice dark bread, there’s no way to quite express how good it is – I have your vegan butter post bookmarked, by the way. I am not into low this low that, nick this nick that diet, but I love to try something different, push the boundaries a little. What do we have to lose? 😉
Such a pretty looking sambo!