Best Open Faced Radish Sandwiches Recipes

Open-Faced Egg Sandwiches with Celery-and-Radish Salad image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil, plus more for serving
6 celery stalks, thinly sliced
1 bunch radishes, thinly sliced
Coarse salt and ground pepper
1/2 cup Spring Herb Pesto
4 thick slices country-style bread, toasted
1/4 pound thinly sliced prosciutto (optional)
4 hard-cooked large eggs, peeled and thinly sliced
1 ounce Parmesan, shaved (1/4 cup)

Steps:

In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.

Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g

Open-Faced Radish Sandwiches image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 4

1 loaf (8 ounces) pre-sliced black bread
8 ounces cream cheese, room temperature
6 small radishes
Salt and freshly ground pepper, to taste

Steps:

Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.
Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.