Recipe by ellie_
Thought these open faced sandwiches sounded interesting for a summer buffet. They can also be made up to six hours ahead and refrigerated. Recipe source: Bon Appetit (May 1986)
Top Review by Ppaperdoll
I really liked this, as I love all the ingredients, but I will be making a substitution as the rye bread we get here is very dry and crumbly. I think I'll try the spread on toasted whole wheat english muffins. Might also try shredding the radishes and spreading all on tortillas, then cutting them into rounds. Thanks for the recipe and the inspiration ellie!
- 4 large radishes, trimmed and bottoms cut flat (4 ounces total)
- 1 cup fresh parsley leaves
- 2 ounces blue cheese
- 2 ounces cream cheese
- 1 green onion, cut into 1-inch pieces
- 6 tablespoons butter, room temperature
- 12 slices rye bread
- 6 ounces hard salami
- 12 parsley sprigs
Directions See How It's Made
- Using a food processor and the thin slicing disc slice radishes and remove from work bowl.
- Using the the food processor and the steel knife mince the parsley. Transfer to a large square of waxed paper.
- Using the same steel knife process the cheese and green onion until smooth.
- Spread butter evenly on top and sides of bread slices. Dip the bread sides in the parsley and then spread 2 teaspoons cheese mixture on top of each slice of bread.
- Cut salami into 18 very thin slices and then cut each slice into quarters.
- Place 6 salami quarters down center of each slice of bread, overlapping and alternating geometically (to make a pretty design).
- Arrange radish slices in a rosette on top of the salami and then place parsley sprg in center.
- May be prepared 6 hours ahead, covered and refrigerated, bringing sandwiches back to room temperature before serving.