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Radish sandwich on a plate served with crackers and apples

Breakfast Radish Sandwich

I call this an ideal spring sandwich - it's light, zesty, and hits all the notes of protein, veg, carbs and fat without weighing you down after lunch. This uses a whole pile of breakfast radishes and makes two servings, so it's ideal for those times when you bought breakfast radishes because they were just too pretty and now you need something to do with them (which is me...often).
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2

Equipment

Ingredients

  • 9-10 (one bunch) breakfast radishes, preferably greens on
  • 1 small (3 oz) seedless cucumber
  • 1/2 cup (1 oz) blend of parsley, dill, and mint
  • 1 small lemon
  • 2 garlic cloves
  • 1/2 cup Greek yogurt or cottage cheese
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon Aleppo pepper
  • 4 slices whole grain sandwich bread

Instructions 

  1. Wash the bunch of radishes well and divide them into two groups. For one group: slice the radishes lengthwise into two pieces, keeping the greens on. For the other group: remove the greens from the radishes, slice them crosswise into medallions. Slice the cucumber into medallions as well.
  2. Take the removed greens and add 1/2 cup blend of parsley, dill and mint. Finely chop them up all together and add them to a small bowl.
  3. Zest in 1 teaspoon of lemon zest and 2 garlic cloves. Squeeze in the juice of half the lemon. Mix well.
  4. Strain out half of the lemon juice (this is so the yogurt doesn’t thin out, but the herbs will still have captured some of the acid), and add 1/2 cup of yogurt. Mix and season with a liberal amount of salt and pepper.
  5. Place a large sauté pan over medium heat. Add 3 tablespoons of olive oil, 1/2 teaspoon of white sesame seeds, 1/2 of teaspoon dried mint, 1/4 teaspoon of Aleppo pepper and swirl together.
  6. Add the halved radishes cut side down to the pan and cook for 3-4 minutes, undisturbed, until the radishes are browning and the greens are turning translucent and crisp. Flip and cook for another few minutes, then remove from the pan.
  7. Toast your bread and assemble each sandwich with the yogurt first, a layer of fresh cucumber and radishes, then the roasted radishes, making sure to pile the crispy radish greens on top. Smash the sandwich down (it tastes better this way), then slice and serve.
Serving: 1 sandwichCalories: 530kcalCarbohydrates: 50gProtein: 14gFat: 30g