Radish and Rye Sandwich

What I love about this "recipe" is how the peppery crunchiness of the radishes really complements the saltiness of the Boursin and the sourness of the rye bread. It tastes equally good with or without the meat. It's also a great way to use radishes that doesn't involve defaulting to a salad. The best part is that you can make it in minutes, and it keeps well in a lunch box for hours. I could eat this sandwich every day for a week without tiring of it. In fact, I probably will.
 

Radish and Rye Sandwich

Ingredients:

  • radishes
  • green leaf lettuce or arugula
  • boursin cheese
  • deli-sliced roast beef
  • rye bread

Preparation:

Spread the boursin liberally on both sides of the rye bread. Don't skimp on the boursin! Rye bread is available at most major grocery chains, but I make mine from scratch using the basic Tassajara Bread recipe and replacing the second 3 cups of wheat flour with rye flour. Pile on a few leaves of lettuce and a couple of slices of roast beef (or omit if vegetarian). Wash the radishes and discard the stems. Slice radishes thinly and layer them in the middle. Stack and enjoy. Another great alternative is this sandwich of a French bread, butter, arugula, sliced radishes and a sprinkling of coarse sea salt.