Open-Faced Radish Sandwiches with Zippy Spread


This recipe features radishes from our CSA.  It’s kinda hard to stop eating these pretty little bits of yum.  This recipe makes enough spread to make sandwiches for two and have some spread left over.  It’s a good idea to make the spread ahead of time, but it will still taste good if you make it to use immediately.

First, make the Zippy Spread

1/2 cup room-temperature butter substitute
1 garlic clove, minced or pressed
1 green onion, finely chopped
3 tablespoons finely chopped fresh tarragon or 3 teaspoons dried
lemon juice and zest from one lemon
salt, to taste
freshly ground black pepper

Mash ingredients together and allow to sit in the fridge for as long as you can stand it.  30 minutes will do, but the longer, the better.  This time allows the flavors to come together.


One small bunch radishes
8 slices sourdough bread mini loaf (or whatever bread you have around)
Zippy Spread (you will have leftover spread)

Clean and thinly slice the radishes.  A food processor comes in handy for the slicing.  If they have leaves, trim those off and set aside.   Spread the Zippy Spread on bread and top with radishes.  You can put the radish leaves on as well, if you have them.

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