Blue Cheese, Salami and Radish Sandwiches
- Reviews 3
Ready In: 30 mins
Yields: 12 open faced sandwiches
Ingredients
- 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
- 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.
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